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Prep Time: 5 Minutes Cook Time: 230 Minutes |
Ready In: 235 Minutes Servings: 12 |
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This recipe will feed a crowd! Serve with grated cheese, sour cream, salsa, and chopped onion. Ingredients:
3 pounds beef chuck |
2 1/2 cups chopped onions |
5 cloves garlic, minced |
2 (14.5 ounce) cans stewed tomatoes |
1 (15 ounce) can tomato sauce |
1 (12 fluid ounce) can or bottle beer |
5 tablespoons chili powder |
1 tablespoon dried oregano |
1 tablespoon paprika |
2 tablespoons ground cumin |
1 tablespoon brown sugar |
4 tablespoons beef bouillon granules |
2 bay leaves |
1 tablespoon salt |
1 teaspoon ground black pepper |
2 (15 ounce) cans pinto beans, drained |
Directions:
1. Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
2. In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
3. Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
4. Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.
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