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 and let sit for at least 5 minutes.
Meanwhile, heat the oven to broil. Rub the all the peppers with 1 tablespoon of oil 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.
In 1 tablespoon of oil, add the chopped onion and saute over medium-high heat until they begin to soften. Add the garlic and cook another 1 minute. Remove to a bowl and reserve.
Add remaining oil 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 cook 30 minutes. |
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