Ingredients:

  • 2 lbs beef chuck, cubed into 1/2 inch pieces
  • 2 tbsp vegetable oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium poblano pepper, diced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 12 oz amber ale
  • 28 oz fire-roasted diced tomatoes
  • 15 oz kidney beans, drained and rinsed
  • 15 oz black beans, drained and rinsed
  • 1 cup beef stock, low sodium

Instructions:

  1. Heat vegetable oil in a Dutch oven over medium-high heat.
  2. Add beef in batches, searing until mahogany-brown on all sides to create a deep brown crust.
  3. Remove seared beef and set aside on a plate, keeping the rendered fat in the pot.
  4. Lower heat to medium. Add diced onion, red bell pepper, and poblano pepper; sauté for 5-7 minutes until translucent.
  5. Stir in minced garlic, chili powder, cumin, and smoked paprika; cook for 60 seconds until fragrant.
  6. Stir in tomato paste and cook for 2 minutes until it reaches a deep brick-red color.
  7. Deglaze the pot by pouring in the amber ale, scraping the browned bits (fond) from the bottom.
  8. Return the seared beef and its juices to the pot.
  9. Add fire-roasted tomatoes, beef stock, kidney beans, and black beans.
  10. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour. The beef is done when it reaches 63°C (145°F) and shreds easily after a 3 min rest.