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Порций: 12
Ингредиенты
- Chili Paste Ingredients:
- 6 dried ancho chiles (about 7/8 ounces), stems and seeds removed, and flesh torn into 1-inch pieces
- 2-4 dried árbol chiles, stems removed, pods split, seeds removed*
- 3 tablespoons cornmeal
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons cocoa powder
- 2 1/2 cups chicken broth, divided
- Chili Ingredients:
- Table salt
- 2 medium onions, cut into ¾-inch pieces (about 1 cup)
- 3 jalapeño peppers, stems and seeds removed, cut into ½-inch pieces
- 2 tablespoons plus 1 tablespoon vegetable oil, divided
- 4 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 teaspoons light molasses
- 1 pound chorizo, with casings removed
- 3 strips of bacon
- 1 (12-ounce) bottle beer (I’ve used Red Stripe and Guinness before and both have come out perfectly)**
- 1 tablespoon flour
- Other Dip Ingredients:
- 2 (8-ounce) packages cream cheese
- 2 cups sharp cheddar cheese
- green onions for garnish (optional)
- tortilla chips for serving
View Full Recipe at Willow Bird Baking
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 12 servings | |
| Calories 495 | |
| Calories from Fat 365 | 74% |
| Total Fat 41.07g | 51% |
| Saturated Fat 18.73g | 75% |
| Trans Fat 0.07g | |
| Cholesterol 103mg | 34% |
| Sodium 893mg | 37% |
| Potassium 384mg | 11% |
| Total Carbs 10.66g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.69g | 2% |
| Protein 19.06g | 30% |
