Ingredients:
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Directions:
Mix together all the dried spices in a medium bowl. Add the water to the spice mix and combine until a paste forms. Set aside.
Meanwhile, heat the oven to broil. Rub the all the peppers with the EVOO and place on a rack of a roasting pan. Put into the preheated broiler 1 inch from the element and roast. Turn the peppers every 5 to 7 minutes or until black and blistered all over. Move to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Peel, seed and chop.
While peppers are cooling/steaming, render the bacon in a large stock pot or Dutch oven. Once the bacon is crispy, remove to a small dish and reserve. In the hot bacon drippings, add the chopped onion and saute over medium-high heat until they begin to softened. Add the garlic and cook another 1 minute. Remove to a bowl and reserve.
Add EVOO to the pan. Saute the beef until all pink has been cooked out. Add in the spice paste. Mix well and continue to cook for 1 minute. Add the onions back into the beef mixture.
Add the tomatoes, roasted peppers, beer and stock to the beef. Mix well and bring to a boil. Reduce to simmer and cook 4 to 6 hours.
Add the beans and bacon and cook 30 minutes.
Serve over rice, pasta or plain and top with shredded cheddar cheese, if desired. |
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