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Trim fat from meat. Cut meat into 1/2-inch pieces. Heat 1 tablespoon oil in a 4- to 6-quart Dutch oven over medium-high heat. Brown meat, half at a time. Using a slotted spoon, remove meat from pan; set aside. Drain off fat.
In the same pan, heat the remaining 1 tablespoon oil over medium heat. Add onion, celery, garlic, jalapeño, dried oregano (if using), chili powder, paprika, cumin, salt and black pepper. Cook and stir about 5 minutes or until vegetables are tender (mixture will be dry). Add beer (or broth); bring to a boil. Boil gently for about 5 minutes or until liquid is reduced by about half, stirring occasionally. Add meat and undrained tomatoes. Return to boiling; reduce heat. Cover and simmer for 45 to 60 minutes or until meat is tender.
Stir in red peppers and black beans. Return to simmering. Cover and cook for 15 minutes more.
Stir in lime juice, cilantro, parsley and, if using, fresh oregano.