Ingredients

The following ingredients have 8 Servings
  • 1 1/4 pounds beef chuck steak (diced into 1/2 inch pieces)
  • 2 tablespoons of flour
  • 1 pound ground beef
  • 2 tablespoons avocado oil
  • 1/2 onion (diced)
  • 1 jalapeño (diced (optional))
  • 3 cloves garlic (diced)
  • 6 oz dark beer
  • 1 cup beef broth
  • 1 15oz can kidney beans, drained
  • 1 14.5 oz can diced, fire roasted tomatoes
  • 1 15oz can tomato sauce
  • 1 6 oz can tomato paste
  • 1 7 oz an diced green chiles
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon granulated garlic
  • salt and pepper to taste
  • Shredded cheese (diced onions and sour cream for topping)

Instruction

  • In a medium bowl add steak, flour and season with a little salt, pepper and garlic powder. Stir to coat the meat. Set aside.
  • In a large pot or dutch oven over medium heat brown the ground beef. Once it has browned strain the meat. Set aside.
  • Add olive oil to the pot and then brown the diced chuck steak. Remove steak from pot and reserve any juices left over in the pot from the steak.
  • Add the onions, jalapeño and garlic and sauté for 2 minutes.
  • Add the beer to deglaze the pot. Be sure to scrape up the bits from the bottom. Bring to a boil.
  • Add the remaining ingredients (except garnishes) and ground beef and steak to the pot.
  • Simmer for about 2 hours or until thickened. Season to taste with salt and pepper.
  • Ladle into bowls and top with shredded cheese, onions, jalapeños and sour cream.