Ingredients
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1 green bell pepper, chopped (can use other colors, or a combo)
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1 tablespoon garlic powder, can use more
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2 -4 tablespoons Mexican seasoning (or more)
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1 (28 ounce) can crushed tomatoes in puree (I use Progresso)
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1 pinch crushed red pepper flakes (use more or less, it will control the heat, so remember -you can always add more of whatever you use)
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1 teaspoon ground cumin (to taste)
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1/3 cup chili powder (I use Gebhardt's, just make sure it's a good quality brand)
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4 -8 ounces thick & chunky salsa
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3 -6 fluid ounces beer
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3/4 lb top sirloin steak, cubed
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1/4 lb pork, cubed (I use pork butt, great flavor and fairly inexpensive)
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1/2 cup butter
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4 (6 ounce) cans black beans (or a combination) or 4 (6 ounce) cans kidney beans (or a combination)
Instructions
- To make the bean mixture:
- Combine all of the bean ingredients in medium saucepan.
- To make using the cubed meat:
- Saute meat in the butter til all pink is gone .
- Add the meat to the bean mixture, cover and simmer for 1 hour and 30 minutes, stirring occasionally.
- Add beer and simmer for 5 more minutes.
- To make using the the ground meat:
- Saute the ground meat til all pink is gone. Drain meat, place back in pot.
- Add stick of butter, add this to the bean mixture, cover and let simmer for 40 minutes.
- Add the beer.
- Continue to simmer 5 more minutes.
- 9/14/2014 Note: McCormick's has discontinued making their Mexican seasoning. I just use Taco Bell's packet of Taco Seasoning. Just be sure to use a good quality seasoning.
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