Categories: Soup

Ingredients

• 2 lbs. beef brisket, cut into 1-inch pieces
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp. olive oil
• 2 yellow onion, chopped
• 4 garlic cloves, chopped
• 2 tbsp. tomato paste
• 2 tbsp. chili powder
• 1tbsp ground cumin
• 2 tsp chipotle powder
• 28 oz. can crushed fire-roasted tomatoes
• 12 oz. bottle pale ale
• 1 tbsp. dark brown sugar
• 2 tsp dried oregano
• 1/2 tsp ground cinnamon
• 3 15-oz. cans kidney beans, drained and rinsed
• 3 bell peppers, cut into 1-inch pieces
• Sour cream, chopped red onion, sliced jalapeno, for serving
• Jalapeno Corn Bread (see recipe)

Directions

1. Season the meat with 1 tsp of the salt and pepper. In a large Dutch oven, heat 1 tbsp. of the oil over medium-high heat. Add half of the meat and cook for 8-10 minutes, until well browned on all sides. Transfer to a plate. Add the remaining 1 tbsp. oil and brown the rest of the meat. Transfer to the plate.

2. Add the onions to the pot, stir, cover tightly, and cook, stirring occasionally, for 6-7 minutes, until softened. Stir in the garlic and cook for 1 minute. Add the tomato paste, chili powder, cumin, and chipotle powder and cook, stirring, for 1 to 2 minutes, until the tomato paste starts to caramelize. Add the tomatoes, beer, brown sugar, oregano, cinnamon, the remaining 1 tsp salt, and 1 cup water and let come to a boil.

3. Add the meat and any accumulated juices back to the pot. Reduce the heat to low, cover tightly, and simmer, stirring occasionally, for about 2 1/2 hours, or until the meat is tender. Stir in the beans and bell peppers and simmer, uncovered, until the bell peppers are tender, about 30 minutes more.

4. Serve with sour cream, red onion and jalapeno. And Jalapeno Corn bread.

Email to a friend | Print this recipe | Back