• 8servings
  • 240minutes
  • 330calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsSelenium, Zinc, Copper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs steak

  2. 2 poblano chiles

  3. 1 tablespoon chili powder

  4. mesquite wood chips

  5. 10 small hot dried chilies

  6. 1/2 dried anaheim chile

  7. 1 large onion

  8. 6 garlic cloves

  9. 1 (7 ounce) can tomato sauce

  10. 1 (15 ounce) can black beans

  11. 1 (15 ounce) can French onion soup

  12. 1 (15 ounce) can beef broth

  13. 1 (12 ounce) can beer

  14. 2 tablespoons red wine vinegar

  15. 2 teaspoons crushed cumin seeds

  16. 2 teaspoons crushed black pepper

  17. 1 teaspoon oregano

  18. 1 teaspoon instant coffee

  19. 1/2 teaspoon sage

Instructions Jump to Ingredients ↑

  1. Rub the steaks with the chili powder and some salt and smoke them for a few hours over mesquite wood. Add the peppers for the last hour, and try to get some char on them. Skin the peppers and roughly chop, and chop the steak into 1" square chunks. Boil the small hot chiles and the anaheim in the beer for a moment, then soak for 20 minutes. Remove the chiles and chop to a pulp.

  2. Chop the onion and garlic and saute in a little oil until starting to carmelize, then add all the rest of the ingredients, including the beer that the chiles were boiled in, and of course the steak-- everything except the tomato sauce, beans and smoked poblanos. Simmer for 1 hour with the lid off to reduce, and then add the rest and simmer another 20 minutes.

  3. Ladle into bowls and top off with chopped raw onion and shredded cheddar to your liking!


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