- 2 lbs chuck roast, cut into bite-sized cubes
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 jalepeno peppers
- 2 poblano peppers
- 1 can diced tomatoes, drained
- 8 oz Guinness or other dark beer
- 16 oz beef broth
- 8 oz dried beans (mix of kidney, pinto, black)
- 3 tbsp chili powder (mix of plain, ancho, chipotle)
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- salt and black pepper to taste
- Salt and then quickly sear the beef on a cast iron skillet that's as hot as you can get it. You're not aming to cook all the way through, just get some good browning.
- Take the meat out of the skillet and add to the crock pot, turn the skillet heat down to medium-low.
- Add the onion and a little olive oil to lubricate. Add the garlic after a couple of minutes. Cook until the onion starts to look translucent, then add to the crock pot.
- Roast the peppers directly over a flame (or under your broiler) until they are blackened. Rinse under cold water to remove blackened skin, then chop and add to the crock pot. You can control spice here a bit based on whether or not you add the seeds.
- Deglaze the skillet with the Guinness and pour liquid into the crock pot.
- Add the tomatoes, beans, beef broth and spices to the crock pot. Give everything a good stir.
- Cook on low for 8-10 hours.
- Add salt and pepper to taste. If it's too spicy you can tamp down the heat with something sweet (honey, brown sugar, agave nectar, etc).