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Ingredients

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Directions

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  • 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.

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

Nutrition Facts

439 calories; total fat 11g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 81mg; sodium 1226mg; potassium 719mg; carbohydrates 45g; fiber 12g; sugar 9g; protein 42g; vitamin a 1263IU; vitamin c 20mg; thiaminmg; riboflavinmg; niacin equivalents 9mg; vitamin b6 1mg; folate 28mcg; vitamin b12 2mcg; calcium 202mg; iron 6mg.

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