Ryan's Revenge

• 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

1. 1.
2. Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot.
3. Add 1 1/4 cups of water.
4. Bring the mixture to a boil, then remove from the heat.
5. 2.
6. Place 2 tablespoons of oil in a non-stick skillet over medium heat.
7. Brown the meat in small batches, seasoning with salt and pepper.
8. Transfer the meat to the pot with a slotted spoon.
9. Saute the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.
10. 3.
11. Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar.
12. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours.
13. 4.
14. Just before serving, stir in lime juice.
15. Serve with grated cheese, if desired.

beer, chili powder, ground cumin, paprika, beef bouillon granules, oregano, olive oil, boneless beef chuck, pork loin, salt, onions, chili peppers, garlic, tomato sauce, ground coriander, green chili sauce, poblano, sugar, lime juice, cheese

Taken from www.epicurious.com/recipes/food/views/ryans-revenge-106778 (may not work)