- 2 tablespoons vegetable oil
- 5 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground pepper
- 2 large onions, chopped
- 4 garlic cloves, chopped
- 6 tablespoons pure chile powder
- 2 teaspoons ground cumin
- One 12-ounce bottle of beer
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- Two 4-ounce cans whole green chiles, drained and chopped
- In a Dutch oven, heat 1/2 tablespoon of the oil. Add one-quarter of the beef, season with salt and pepper and cook over high heat, without stirring, until brown on the bottom, about 3 minutes. Add the onions to the pot and cook over moderate heat, stirring, until softened but not browned, about 4 minutes.
- Return the browned beef with any accumulated juices to the pot and stir well. Add the beer and 2 cups of water and bring to a boil. Simmer over low heat, stirring occasionally, until the beef is very tender, about 2 hours. Stir in the red and yellow bell peppers and cook until softened, about 12 minutes. Add the green chiles and simmer until heated through, about 5 minutes. Season with salt and pepper and serve.
The Green Chili can be refrigerated for up to 2 days. Reheat before serving.