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