- 2 ounces died ancho chiles (4 to 6) stems and seeds removed and flesh torn into 1-inch pieces
- 2 cups rabbit stock
- 1 (28-ounce) can whole peeled tomatoes
- ¾ cup crushed corn tortilla chips
- ¼ cup canned chipotle chilis in adobo sauce plus 2 teaspoons adobo sauce
- 2 tablespoons Vegetable oil
- 2 pounds ground rabbit, I used 1 cottontail, and 1 jackrabbit
- salt and pepper
- 2 pounds onion, chopped fine
- 2 jalapeno chilis, stemmed, seeds reserved, and minced
- 6 cloves garlic
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 teaspoons ground coriander
- 2 teaspoons sugar
- 1 teaspoon cayenne pepper
- 1½ cups beer
- 3 (15-ounce) cans pinto beans, rinsed
- Combine ancho chiles and 1½ cup water in a medium microwave-safe bowl and microwave until softened, about 2½ to 3 minutes. Drain and discard liquid.
- Place ancho chiles, tomatoes and their juice, remaining 2 cups water, tortilla chips, and chipotle in adobo sauce in a blender and process until smooth, about 1 minute. Set aside.
- Heat 2 teaspoons oil in a Dutch oven until oil starts to smoke. Add ground meat, 1 teaspoon salt, and pepper and cook until well-browned, breaking into pieces with spoon, 10 to 15 minutes. Drain meat in a colander and set aside.
- Heat remaining 4 teaspoons oil in Dutch oven and add onions and jalapenos with seeds. Cook for approximately 5 minutes, until onion is nicely browned. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds.
- Pour in beer and bring to a simmer. Add in beans, ancho-tomato mixture, and meat and return to a simmer. Cover and reduce heat to low. Cook 50 to 60 minutes, stirring occasionally.
I think this recipe could stand to be a lot spicier. I also used only one large jalapeno with the seeds removed. I made this for my family so I wanted to keep the spice down.
1 Jackrabbit, and 1 cottontail.
De-bone the rabbits.
Put all the meat through a grinder. If you have your Grandpa's old one, use it.
Put all the bones in a pot, let simmer while you put everything else together, about an hour.
All the ingredients ready to go.
Put the dried chiles in 1.5 cups of water, and microwave for 3 minutes. Drain water.
The rabbit stock. You can use water if you want. I prefer the stock, more flavor.
Chiles, tomatoes and their juice, 2 cups stock, tortilla chips, and chipolte blended a minute until smooth.
Brown meat with salt and pepper.
Simmer onions, and jalapenos.
Add the spices, and brown.
Add the beer. I used a Newcastle.
Add the tomatoe chile mixture.
Add the meat.
Bring to a boil, and simmer for an hour.
A good day for chili making.
What to do with left-over beer?