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Categories:
bacon chuck roast kosher salt black pepper onion garlic jalapenos ground cumin ground allspice tomatoes beer bay leaves red kidney beans sour cream
Viewed: 85 - Published at: 4 years agoIngredients
- 8 ounces sliced bacon, cut crosswise into 1/2" pieces
- 3# boneless beef chuck roast, cut into 1" cubes
- 1 1/2 tsp kosher salt
- 3/4 tsp coarse black pepper
- 1 medium onion, chopped
- 6 garlic cloves, finely chopped
- 2 jalapenos, seeded and finely minced
- 2 T ground cumin
- 1 T chili powder
- 1 T ground ancho chile
- 1 T dried oregano
- 1/4 tsp ground allspice
- 2 T plus 4 c water
- 1 can (28 oz) whole tomatoes in juice
- 1 bottle (12 oz) beer
- 2 bay leaves
- 2 cans (15-19 oz each) red kidney beans, rinsed and drained
- 2 T cornmeal
- Sour cream and lime wedges
Method
- 1) In 6 qt Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain. Spoon 2 T bacon fat into cup; discard remaining fat.
- 2) In large bowl, combine beef, salt, and pepper; toss to coat well. Return 1 T bacon fat to Dutch oven; heat over medium-high heat. Add one third of beef; cook until browned, stirring occasionally. Transfer beef to large bowl. Repeat with remaining beef.
- 3) Add onion and remaining bacon fat; cook, covered, over low heat 5 minutes or until tender, stirring occasionally. Add garlic and jalapenos; cook 2 minutes, stirring.
- 4) Stir cumin, chili powder, ancho chile, oregano, allspice, and 2 T water into vegetables; cook 30 seconds, stirring. Add tomatoes with their juice. Stir in beef, bay leaves, bacon, beer, and 4 cups water; heat to boiling over high heat. Reduce heat to medium low and cook, partially covered, 1 1/2 hours or until beef is tender. Skim off fat.
- 5) Stir in beans and cornmeal. Cook, uncovered, 30 minutes or until beef is very tender. Serve with sour cream and lime.
