Ingredient Checklist


Instructions Checklist
  • In a 6-quart pot, cook beef, pork, sweet peppers and onion in hot oil over medium-high heat until meat is browned and peppers and onion are tender. Drain if using ground meat. Add parsley and garlic; cook and stir for 2 minutes. Reduce heat to medium-low. Add salt and chile pepper; cook, stirring occasionally, for 15 minutes more.

Instructions Checklist
  • Stir in tomatoes, beans, broth, beer, butter (if using), brown sugar, cumin, pepper sauce (if using) and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 1 hour, stirring occasionally.


Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

380 calories; 18 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 88 mg cholesterol; 799 mg sodium. 838 mg potassium; 25 g carbohydrates; 5 g fiber; 12 g sugar; 28 g protein; 0 g trans fatty acid; 1215 IU vitamin a; 49 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 4 mg iron;