Serves 8-10 - Prep 15 min - Cook 25 min - Simmer 2-4 hours
1 lb dried black bean- soaked overnight or pressure cooked for 10 min
3 lbs chuck roast or blade steak cut in 1/2" cubes and salted
Oil
2 onions diced
1 T minced garlic
2 T ancho chili powder
3 T cornmeal
1 T oregano
1 T cumin
1 T cocoa
1 T adobo sauce
1 T molasses
2 cups chicken broth
1 28 oz can diced tomatoes
1 lager beer ( amber is good-no light beer!)
I process beans in pressure cooker after rinsing. Add salt, and some onion and garlic. Low pressure for 10 min with 4 cups of water and natural steam release is perfect. Or soak overnight
Cut beef, dice onions, mix dry spices, mix adobo sauce and molasses. Prepare broth and garlic.
Brown onion lightly in small amount of oil in large cast iron post or soup pot. add garlic and briefly sauté. Add meat and brown until well browned and liquid evaporated. Add cold lager and deglaze pan. And dry spices and simmer briefly. Will form a dark paste. Add adobo and molasses and mix well. Add tomatoes. Add broth and drained beans and simmer over very low heat for several hours. we garnish with diced onions and grated cheddar. A little avocado or guac is nice too!
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