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Categories:
vegetable shortening chili powder cumin jalapenos cayenne cornstarch oregano kosher salt black pepper Golden Wheat garlic powder water tomatoes peppers
Viewed: 64 - Published at: 8 years agoIngredients
- 3 (4 pounds each) boneless rib or shoulder roast trimmed and cut into bite-sized pieces
- 2 tablespoons vegetable shortening
- 1/3 cup chili powder
- 2 medium yellow onions diced
- 1 teaspoon cumin
- 5 medium jalapenos, stems removed, seeded and diced
- 11/2 teaspoons cayenne
- 1/ 3 cup cornstarch, divided use
- 1/2 tablespoon dried oregano
- 2 tablespoons kosher salt
- 2 beef bouillon cubes
- 1 tablespoon black pepper
- 2 cups Bud Light Golden Wheat, divided use
- 1/2 tablespoon garlic powder
- 3-4 cups hot water
- 28 ounces canned crushed tomatoes
- 2 large poblano peppers, stems removed, seeded and diced
Method
- Mix 2 tablespoons of cornstarch with salt, black pepper and garlic powder. Toss the beef in corn starch mixture. Brown the seasoned beef in the shortening on high heat in a large pot.
- Reduce the heat to medium high and add onions and jalapenos, stirring until onions are clear. Add 1 1/2 cups beer, bouillon cubes, chili powder, cumin, cayenne and oregano. Stir all that up and add water until your meat is covered. Bring to a boil, lower heat to a simmer, and put a lid on it for 11/2 hours. Stir occasionally.
- Add poblanos, stir and put the lid back on and simmer for 15 minutes more.
- Whisk together the remaining 1/2 cup beer and 4 tablespoons corn starch, and add to the pot. Add crushed tomatoes and stir again. Simmer for 30 minutes
