- SERVINGS: 8
Don Donnelly must have eaten a thousand of John Hopkins's meals. this is still his favorite. If you can't find pure chile powder, use equal parts of hot and sweet Hungarian paprika. Like all spices, paprika is best when it's fresh.
- 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.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.