INGREDIENTS
2 lbs cubed (1 to 2") chuck or sirloin roast (remove excess fat)
1 Tbsp oil, lard, or tallow
1 large onion, chopped
1 bell pepper, chopped
3 Tbsp diced jalapeno (seeds optional)
4 cloves minced garlic
2 Tbsp chili powder
2 Tbsp Carnivore Seasoning (link to other recipe)
2 Tbsp taco seasoning (or 1 Tbsp ground cumin and 1 Tbsp smoked paprika)
1 tsp italian seasoning
8 oz tomato sauce
10 oz diced tomatoes
3 oz Hatch green chilis
3 cans/bottles of beer
Shredded cheddar or mexican style cheese (your choice)
Sour Cream
Tortilla Chips
DIRECTIONS
- Open a beer and take a swig. Cut up your beef and veggies and prepare your spices.
- Place a large dutch-oven over medium-high heat and warm your oil/fat.
- Season the beef with carnivore seasoning and brown on all sides. Lower the heat to medium and have another drink of beer.
- Add the onion, bell pepper and jalapeño pepper, stirring occasionally until veggies are tender, approximately 4-7 minutes. Add in the garlic and cook for an additional 1 minute and have another pull on your beer.
- Add chili powder, taco seasoning, and italian seasoning and cook 1 minute while stirring to coat the beef. Pour the remainder of your beer in the pot (if you already finished it, open another and pour some in, at least 1 cup equivalent) and deglaze the bottom of the pan (add the beer and then scrap with a spoon or spatula to remove the cooked on flavor bits). Open up another one and enjoy.
- Add tomato sauce, diced tomatoes & green chilies, and bring to a boil. Reduce heat to low, cover and simmer for at least 60 minutes or until the beef is pull apart tender. Serve with cheese, sour cream, chips, or any of your favorite toppings and wash it down with a cold beer.