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Raging Red Chili
Jon Davies
Print Recipe
Course
Main Course, Soup
Ingredients
2½
pounds
chuck steak
½-inch dice
2
onions
diced
1
Shinerbock® beer
6
cloves
garlic
2
tablespoons
Pancho® chili powder
2
teaspoons
cumin
1
teaspoon
coriander
3
tablespoons
olive oil
3
tablespoons
flour
2 - 3
cups
cooked red beans
1
can chipotle peppers in adobo sauce
chopped (save juice)
4
cup
whole peeled tomatoes
canned, chopped or broken up
2
cups
water
Salt
pepper
Instructions
In Dutch oven, heat oil, dust beef with flour, brown, reserve.
Add chopped garlic and onions to pot. Sauté over high heat.
Add meat back into pot. Add spices. Brown lightly.
Add chipotle and juice.
Deglaze with beer.
Add tomato product, beans and water. Reduce heat to low. Simmer 2 hours.
Adjust seasonings. Serve with warm tortillas, chopped scallions, cheddar cheese and sour cream.