Recipe by: Chef Christopher Hall
Servings: 10Prepping Time: 30 minutes
Cooking Time: 3.5 Hours
Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 bell peppers
- 1 jalapeño, seeded and diced
- 6 garlic cloves, peeled and minced
- 1 teaspoon salt
- 5 lbs. chuck roast diced ¼ in pieces
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked Paprika
- 8 tablespoon chili Powder
- 1 teaspoon ground cumin
- 1 tablespoon salt
- 1 pint pilsner beer
- 28 oz. crushed tomato
- 3 oz. tomato paste
- 1 quart low sodium beef stock
- 1 can (15 oz.) black beans (do not strain)
Directions:
- In a large pot, heat vegetable oil over medium heat, add onion, bell pepper, jalapeño, garlic, and salt, cook until lightly browned, then add chuck roast and cook until meat is no longer pink.
- Add cayenne pepper, smoked paprika, chili powder, ground cumin, and salt. Toss until well combined.
- Add pilsner beer, crushed tomato, tomato paste, beef stock, and black beans, cover and let simmer on low heat for 3 hours.
- Top with cilantro and fresh lime juice
