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6-8 servings
suggest servings
| 1/4 | cup | vegetable oil | |
| 3 | pounds | beef chuck | boneless, cubed |
| 2 | each | onions | chopped |
| 2 | each | green bell peppers | |
| 4 | ounces | jalapeno peppers | chopped |
| 1/3 | cup | chili powder | |
| 1 | tablespoon | oregano | dried |
| 2 | teaspoons | cumin | ground |
| 1 | teaspoon | salt | |
| 1 | cup | beer |
Heat 2 tablespoons of oil in a skillet over medium heat.
Add the beef and brown all sides.
Transfer to Crock-Pot.
Add the remaining 2 tablespoons oil to the skillet and sauté the onions and green peppers until soft.
Transfer to Crock -Pot.
In Crock-Pot, stir in the jalapenos, chili powder, oregano, cumin, salt, and beer.
Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
| % Daily Value* | |
| Total Fat 100.0g | 153% |
| Saturated Fat 36.0g | 180% |
| Trans Fat 0.0g | |
| Cholesterol 354mg | 118% |
| Sodium 819mg | 34% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 3.0g | 11% |
| Sugars 4.0g | |
| Protein 93.0g | 186% |
| Vitamin A | 7% | Vitamin C | 95% | |
| Calcium | 9% | Iron | 67% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a great recipe! My boyfriend asked me to make it 3 times in a row! The dish is moist and flavorful.
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