17 Ingredients
  • 2 oz dried ancho chiles (4 large), stemmed and seeded
  • 6 large garlic cloves, 3 of them finely chopped
  • 1 tablespoon salt, or to taste
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons chili powder (not pure chile)
  • 4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
  • 3 to 4 tablespoons vegetable oil
  • 1 (28- to 32-oz) can whole tomatoes in juice
  • 1 (28- to 32-oz) can whole tomatoes in juice
  • 1/4 cup canned chipotle chiles in adobo
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 1/2 lb white onions, chopped (4 cups)
  • 1 tablespoon dried oregano (preferably Mexican), crumbled
  • 1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
  • 1 (12-oz) bottle beer (not dark)
  • 2 cups water
  • 2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned
Nutrition
1014
51% daily value
8 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

91% 59

Saturated

106% 21

Trans

- 0

Monounsaturated

- 26

Polyunsaturated

- 4

Carbs

21% 62

Carbs (net)

- 44

Fiber

70% 18

Sugars

- 11

Sugars, added

- 0

Protein

116% 58

Cholesterol

71% 213

Sodium

57% 1362

Calcium

24% 241

Magnesium

48% 200

Potassium

49% 2283

Iron

56% 10

Zinc

106% 12

Phosphorus

103% 722

Vitamin A

19% 173

Vitamin C

74% 67

Thiamin (B1)

158% 2

Riboflavin (B2)

58% 1

Niacin (B3)

78% 12

Vitamin B6

156% 2

Folate equivalent (total)

96% 383

Folate (food)

- 383

Folic acid

- 0

Vitamin B12

131% 3

Vitamin D

- 0

Vitamin E

31% 5

Vitamin K

20% 24
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