Source: Midwest Living

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Recipe Summary test

prep:
35 mins
cook:
1 hr 30 mins
total:
1 hr 65 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut 4 slices bacon into 1-inch pieces. In 5- to 6-quart Dutch oven, cook bacon and stew beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan; reduce heat. Add onion and garlic, and cook until onion is tender, stirring occasionally.

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  • Add undrained tomatoes, cannellini beans, undrained chili beans, tomato puree, and beer. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in chipotle chile pepper, salt, and cumin. Cook, covered, for 30 to 45 minutes or until beef is tender. Add water to desired consistency, if you like.

  • Top with cheese and sour cream. Garnish with additional crumbled bacon, if you like. Makes 8 servings.

Nutrition Facts

439 calories; fat 11g; cholesterol 81mg; saturated fat 5g; carbohydrates 45g; mono fat 4g; poly fat 1g; insoluble fiber 12g; sugars 9g; protein 42g; vitamin a 1263.3IU; vitamin c 20.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 8.9mg; vitamin b6 0.9mg; folate 28.2mcg; vitamin b12 2mcg; sodium 1226mg; potassium 719mg; calcium 201.9mg; iron 6.5mg.
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