1. Heat 3 tablespoons of the oil in a large Dutch oven over high heat. 2. Season the meat with salt and pepper, and saute until browned on all sides. 3. Sprinkle with the cumin and stir well. 4. Deglaze the pan with the beer and bring to a boil. 5. In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft. 6. Add the garlic and cook for 2 minutes. 7. Add the hot peppers and cook until soft, about 5 minutes. 8. Add the chipotle puree, and the rest of the spice mixture and cook an additional 2 minutes. 9. Add the chicken stock, and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender. 10. Add the beef mixture and beans to the pan and, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. 11. Remove from the heat, and adjust seasonings. ---------------------------------------------------------------------------
Nutrition
Ingredients
