INGREDIENTS

• 1 (14.5 oz) can tomato sauce
• ¼ tsp Dave’s Chipotle Powder
• 2 tsp oregano
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp ground allspice
• Pinch of Dave’s Ancho Powder
• 2 tsp Worcestershire sauce
• 1 ¼ lbs ground chicken, turkey, or beef
• 1 tsp Extravagonzo Red Chili Culinary Oil
• ½ medium yellow onion, diced
• 2 cloves Catch a Fire Cajun Garlic, minced
• 12 oz beer, such as a light ale or lager
• 2 tbsp Melinda’s Jalapeno Ketchup, Habanero Ketchup, or Jolokia Ketchup. depending on your heat level
• ¼ cup cilantro
• 1 tbsp lime juice
• Salt and black pepper to taste

• 6 warm hamburger buns (like jalapeno cheddar buns)
• Green Lava
• Sliced Texas Sweet & Hot Jalapenos, chopped cilantro, diced onion, grated cheddar or Monterey jack or crumbled queso fresco (all optional)

INSTRUCTIONS

1. Add the tomato sauce, Dave’s Chipotle Powder, oregano, ground cumin, smoked paprika, allspice, Dave’s Ancho Powder and Worcestershire sauce to a blender or food processor and puree until smooth.
2. Brown the ground meat in a large skillet over medium heat, stirring occasionally until browned, about 10 minutes. Drain off the fat. Warm the Extravagonzo Red Chili Culinary Oil in the pan with the browned meat then add the onions and cook until soft, about 5 minutes. Add the Catch a Fire Cajun Garlic and cook for an additional 30 seconds. Pour the tomato mixture into the skillet along with the beer, Melinda’s Jalapeno Ketchup, Habanero Ketchup, or Jolokia Ketchup and cilantro. Stir until well combined.
3. Bring to a low simmer over medium heat then reduce the heat to medium-low heat and cook uncovered for 15 minutes. Stir in the lime juice. Season with salt and pepper to taste. Serve on warm buns with suggested toppings, if desired.