 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
|
This is great for chili lovers. If you like it spicy, you can use diced tomatoes with zesty jalapenos. Then just garnish with sour cream and lime wedges. Ingredients:
2 tablespoons flour |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground dried ancho chile powder |
1 1/2 lbs beef stew meat, cut into 2-inch cubes |
1 onion, chopped |
1 green pepper, seeded and diced |
1 (12 ounce) bottle beer |
1 (14 1/2 ounce) can diced tomatoes |
1 (11 ounce) can mexicorn |
2 tablespoons chopped cilantro |
1 tablespoon lime juice |
Directions:
1. Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef.
2. Coat large pot with cooking spray. Heat over medium-high heat. Add beef; cook, turning until browned. Remove meat from pot.
3. To same pot, add onion and green pepper. Cook, stirring, 2 minutes. Stir in beer, scraping up bits from pan bottom. Stir in tomatoes with juice and remaining cumin. Return meat to pot. Cover; cook over low heat, stirring occasionally, 1 hour, 30 minutes.
4. Add corn; cook, uncovered, until beef is tender and sauce has thickened, 30-45 minutes. Remove from heat; stir in cilantro, lime juce and remaining 1/4 t. salt. Garnish with cilantro.
|
|