Recipe: Mexican Beer Chowder (freeze ahead)

MEXICAN BEER CHOWDER

1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (16 ounce) can tomatoes
1 (16 ounce) can refried beans
1 (12 ounce) can (or bottle) beer
1 (12 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1/2 teaspoon ground cumin
2 cups tortilla chips
1 (8 ounce) carton sour cream
1 cup shredded cheddar cheese

In a Dutch oven cook beef, onion, and garlic until meat is brown and onion is tender; drain.

Cut up tomatoes. Stir undrained tomatoes, refried beans, beer, corn, chili peppers, chili powder, Worcestershire sauce, cumin and 1 cup water into meat mixture. Bring to boiling; reduce the heat. Cover and simmer for 20 minutes. Cool.

Pour into a 2 quart freezer container. Seal, label and freeze.

TO SERVE:
Transfer frozen mixture to a large saucepan. Cover and cook over medium low heat about 1 hour or until heated through, stirring occasionally. Arrange chips in soup bowls. Spoon hot meat mixture over chips. Sprinkle with cheese and dollop with sour cream.

Makes 6 servings
Source: Better Homes and Gardens Fix and Freeze Cookbook