1 lb Stew meat
1 Large Can Black Beans (30 oz or 1 lb)
1/2 Bunch Cilantro
2 Poblano Peppers
2 Bell Peppers
3 Jalapeno Peppers
1 Can Tomato Puree (about 3 cups, 29 oz)
1/2 Onion (Yellow)
1 Tbsp EVOO
1 Clove Garlic
1 Tbsp Chili Powder (to taste)
1-1/2 tsp Coarse Salt (Sea Salt or Kosher Salt) – Divided
1 tsp Cumin
8 oz Beer (I typically use my homebrew Winter Ale)
Add tomato puree to crock pot.
Brown the stew meat in a pan (I prefer cast iron) on the stove, in the olive oil. Place in the crock pot.
Chop the onion and place in same pan (over medium-high heat) as used for the meat (add a small amount of oil, if needed). Season with approx 1/2 tsp coarse salt. Leave in the pan just long enough to soften the onion (approx 2 minutes). Pour the onions and any drippings from the pan into the crock pot.
Remove seeds from peppers and cut into small chunks. Add to crock pot.
Chop the cilantro finely and add to crock pot.
Chop the garlic finely and add to crock pot.
Add beans to crock pot.
Season the mixture with cumin, salt and chili powder.
Add beer and stir.
Cook in the crock pot on High for 1 hour, then on Med/Low for 3-6 hours or until the meat and beans are soft.
