1 Anaheim chile or ¼ cup canned diced green chiles
3 slices smoked bacon (not maple flavored), chopped
½ cup diced white onion
2 cloves garlic, minced
1 jalapeño (seeded or not), minced
2 (15 ounce) cans pinto beans, drained and rinsed
2 Roma tomatoes, seeded and diced or 1 cup canned petite diced tomatoes
1 bottle Negro Modelo, or other dark Mexican beer
2 teaspoons packed brown sugar
1 teaspoon Mexican oregano, crushed
½ teaspoon kosher salt
1 pinch ground cloves
For serving:
Lime wedges
Instructions
If you are using a fresh chile, roast the chile over high heat on the grill or on the burner of your stove until is is charred all over. Place in a brown bag or seal in a container until it cools. Peel away the skin; remove stem and seeds, then dice.
Heat a 2 quart saucepan over medium heat, add the bacon and cook until just crisp. Remove bacon with a slotted spoon and set aside. Drain all but 1 tablespoon of the bacon grease and return to the heat and add the onion. Sauté onion for 2 or 3 minutes. Add the garlic and jalapeño and sauté for 1 minute, then add the remaining ingredients (including the chile and bacon). Bring to a boil and then reduce to simmer for 20 minutes. The flavors will mellow and deepen as the alcohol cooks out of the beer. Serve hot or at room temperature with a squeeze of lime.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/borracho-beans/