John C. Ryan, Murphysboro, Ill.

　　"My wife used to make a better chili than I do, which is how this recipe got its name."

　　

Ingredients

Makes 8 servings

　　1 1/2 12-ounce cans of beer

　　5 1/2 tablespoons chili powder

　　2 tablespoons ground cumin

　　1 tablespoon paprika

　　2 teaspoons beef bouillon granules

　　1 1/2 teaspoons dried oregano

　　2 tablespoons olive oil, plus more if necessary

　　1 3/4 pounds boneless beef chuck, cut into 1/2-inch cubes

　　1 pound pork loin, cut into 1/2-inch cubes

　　1/2 teaspoon each salt and pepper

　　2 medium-sized onions, chopped

　　1 1/2 Anaheim chili peppers, seeded and chopped

　　5 cloves of garlic, minced

　　4 ounces tomato sauce

　　1 tablespoon ground coriander

　　1 tablespoon green chili sauce

　　1 1/2 teaspoons mole poblano (in the supermarket's Mexican section)

　　1 1/2 teaspoons sugar

　　1 tablespoon fresh lime juice

　　Grated Monterey Jack cheese (for garnish), optional

　　

Step 1

1. Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot. Add 1 1/4 cups of water. Bring the mixture to a boil, then remove from the heat.

　　

Step 2

2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer the meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.

　　

Step 3

3. Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours.

　　

Step 4

4. Just before serving, stir in lime juice. Serve with grated cheese, if desired.

　　

Nutrition Per Serving

Per serving: 477 calories

　　13g carbohydrates

　　32g protein

　　32g fat

　　104mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.