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Makes: 8-10 servings
Prep time: 20 minutes
Cook time: 3 1/2-4 hours
Ingredients:
- 1-2 pounds chuck, cut into bite-sized pieces
- 1 T vegetable oil
- 3 medium white onions, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 6 cloves garlic, minced
- 2 jalapeño peppers, minced
- 2 T ground cumin
- 2 T chili powder
- 1 T paprika
- 2 t dried oregano
- 1 bottle good beer
- 1 28 oz can diced tomatoes
- 2 bay leaves
- 3 19 oz cans light red kidney beans
- 1/4 cup cilantro, chopped plus a little more for garnish if desired
- 1 fresh lime, juiced
1. Season beef. Heat oil in a Dutch oven or large pot over high heat. Add beef and brown, about 5 minutes.
2. Reduce heat and add onions and peppers. Cook until vegetables are softened, 10-15 minutes.
3. Add jalapeños, garlic, cumin, chili powder,paprika and oregano. Cook about 2 minutes, stirring often.
4. Add beer and stir well. Simmer another 3 minutes.
5. Add tomatoes and bay leaves. Cover and simmer for 2 to 2 1/2 hours or until beef is tender.
6. Add beans, stir, cover and continue simmering for 30-45 minutes until sauce is nice and thick.
7. Remove bay leaves and add cilantro and lime juice. Season to taste. Serve garnished cilantro if desired.
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