This is a great recipe that’s easy to fix, even out in the wilderness.
1/2 lb. Bacon, diced
1 1/2 lbs. Round Steak, coarsely ground or chopped.
6 to 12 large Garlic Cloves, coarsely chopped
2 large Onions, coarsely chopped
1 (12 oz.) bottle of Dark Beer
1 (32 oz.) can Tomatoes, with juice
1 (16 oz.) can kidney beans, with juice
1 (16 oz.) can Great Northern Beans, with juice
1 (16 oz.) can Pinto Beans, with juice
6 Tbsp. Ancho Chili Powder
2 Tbsp. Ground Cumin
1 Tbsp. Ground Black Pepper
1 1/2 cups Water or 1 (12 oz.) bottle Dark Beer
Diced Sharp Cheddar Cheese
Saute bacon in a large skillet until cracklings are golden brown. Remove the bacon using a slotted spoon. In the drippings, saute briefly the round steak, garlic, and onions.
Deglaze the skillet, with a bottle of dark beer until foam disappears.
Remove all to a large pot or Dutch oven. Stir in tomatoes, kidney beans, great northern beans, pinto beans, ancho chili powder, ground cumin, ground black pepper, water or bottle dark beer. Simmer for about 3 hours, covered, stirring occasionally to prevent sticking.
Season to taste with salt and ground black pepper and Red pepper sauce.
Serve well with corn bread and diced sharp Cheddar cheese.
Yields: 8 to 10 servings