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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound boneless top sirloin steak, cut into 1-inch cubes |
2 onions, chopped |
1 medium-size green bell pepper, chopped |
1 jalapeño pepper, seeded and chopped |
3 to 4 garlic cloves, minced |
1 1/2 teaspoons salt, divided |
3 tablespoons olive oil |
1 (28-ounce) can crushed tomatoes |
1 (12-ounce) bottle dark beer |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 teaspoon sugar |
2 teaspoons dried oregano |
1 1/2 teaspoons ground black pepper |
1/4 teaspoon ground red pepper |
2 cups beef broth |
3 (15-ounce) cans black beans, rinsed and drained |
garnish: shredded cheddar cheese |
Directions:
1. Cook first 5 ingredients and 1/2 teaspoon salt in hot oil in a large Dutch oven over medium-high heat, stirring constantly, 8 minutes or until beef browns and vegetables are tender.
2. Stir in remaining 1 teaspoon salt, crushed tomatoes, 1/2 cup beer, and next 6 ingredients, and simmer, stirring occasionally, 30 minutes. Stir in remaining 1 cup beer, broth, and beans, and simmer, stirring occasionally, 45 minutes or until thoroughly heated. Garnish, if desired.
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