Running With Perseverance

I had two Octoberfest beers last week:

The Sam Adams was by far my favorite–I hope I can have it again before it’s gone. The Dominion just tasted like beer–nothing bad, but nothing special.

I think Popchips® must have seen my Thirsty Thursday beer reviews, because they sent me some recipe and beer pairings to go with their new line of tortilla Popchips®.

Don’t these sound yummy?

• Grilled Chicken Cemitas and Garlic-Chipotle Love with Salsa Tortilla Popchips® and Goose Island 312
• Ceviche with Chili Limón Tortilla Popchips® and Bud Light
• Crab Dip with Ranch tortilla Popchips® and Stella
• All-Beef Chile Colorado with Nacho Cheese Tortilla Popchips® and Shocktop

The last one sounds the best to me. Although I probably won’t ever be adventurous enough to try to make it, you might be up to the challenge, so here is the recipe:

All-Beef Chile Colorado
6 guajillo chilies, stems and seeds removed
1 1/2 cups boiling water
6 fresh tomatillos, papery skins peeled off
6 garlic cloves, unpeeled
2 chipotle chiles in adobo
2 tablespoons olive oil
2 large yellow onions, coarsely chopped
2 pounds ground beef (preferably chuck)
1 15-ounce can diced tomatoes
2 tablespoons ancho chile powder
2 teaspoons ground cumin
1 1/2 teaspoons salt
Freshly ground black pepper
Grated sharp cheddar

1. In a dry skillet over medium heat, toast the guajillo chilies on each side for 30 seconds, until just softened. Put them immediately in a glass bowl and pour the boiling water over them to cover. Soak for 15 minutes.
2. In the same dry skillet, toast the tomatillos and garlic, turning several times until the vegetables have softened slightly and the exteriors have brown marks, 3 to 4 minutes. Discard the paper skins on the garlic.
3. Put the guajillo chilies in a blender with the soaking water, the tomatillos, the peeled garlic, and the chipotle chilies in adobo. Pulse to make a smooth puree.
4. In a large stewpot over medium heat, cook the onions until softened and just turning golden, 6 to 7 minutes. Add the ground beef and cook through, breaking it up with a spoon as you cook, about 10 minutes.
5. Add the pureed chiles and tomatillos, the tomatoes, ancho chile powder, cumin, salt and a few grindings of black pepper. Bring to a boil, reduce heat, and simmer for 1 hour, loosely covered, until the deep orange-red sauce is thick. You may need to add a little more water, but take it easy. The finished chili should not be too wet.
6. Taste and add more salt and pepper if needed. For each serving, put a handful of nacho cheese tortilla popchips in the bottom of a bowl and ladle a serving of chili on top. Scatter with a handful of cheese and eat at once.

Throw a handful of Nacho Cheese Tortilla Popchips® into each of 6 bowls, ladle on a generous scoop of chili, and top with a sprinkle of sharp cheddar cheese.

Will you try this recipe?

Popchips® was a generous sponsor of Fitbloggin, and I got to try some of the new tortilla flavors. My favorite was the chili limon:

They have that bite that makes you want to keep munching–thank goodness for single-serving bags!

Popchips® offered me a case of the new tortilla flavors to give away to one of my lucky readers. Here’s how you can enter:

1. Leave a comment and let me know which of the recipes sounds best to you.
2. Follow @Got2Run4Me and send this Tweet and leave a comment saying that you did:

I entered to win the @Popchips giveaway from @Got2Run4Me http://wp.me/p131gw-1zV

One comment per entry, up to two entries per person.

I will select a winner from entries received by midnight east coast time on Friday, October 12, 2012. Make sure your comment includes an email address where I can reach you or you may be disqualified!

**FTC Notice** Popchips® is sponsoring this giveaway. The review reflects my own personal opinion of this product.