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  • 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 slice(s) thick cut bacon finely chopped

  2. 1 large onion finely chopped

  3. 1 clove(s) garlic minced

  4. 3-4 pound(s) lean chuck roast cut in small pieces

  5. 1/4 cup(s) flour

  6. 3 tablespoon(s) chili powder

  7. 2 teaspoon(s) ground cumin

  8. 2 teaspoon(s) smoked Spanish paprika

  9. 1 teaspoon(s) Cayenne pepper

  10. 1 tablespoon(s) Garlic powder

  11. Salt and pepper

  12. 2 can(s) (14 1/2 oz) crushed fire roasted tomatoes

  13. 2 can(s) 8 oz tomato sauce

  14. 12 ounce(s) Shiner Bock Beer

  15. 1 teaspoon(s) Worcestershire

Instructions Jump to Ingredients ↑

  1. In a large, heavy bottomed pot over medium high heat cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 - 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.

  2. Season beef with flour, salt, pepper and garlic powder. Increase heat to medium-high and add beef. Stir 6 - 8 minutes. Stir in spices and 1 tsp. salt cook 1 minute. Add tomatoes, tomato sauce, beef, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.

  3. If you use beans add them and cook 10 minutes uncovered. Season to taste with additional salt.

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