Beef Chili with Mixed Beans and Dark Beer - Jeannette

1 1/2 lbs Chuck Roast
1/2 tsp Sea Salt
1 can of dark Beer
1 tsp heaping of ground Cumin
1 Tbsp Coconut Oil

1 lb of Dry Red Beans
1 lb of Dry Pinto Beans
1-1/2 tsp Sea Salt
2 tbsp Garlic Powder
1/2 tsp Red Pepper
2 tsp Chili Pepper
1/4 tsp red Chili Pepper flakes
1 Tbsp ground Cumin
Water

1 cans rotele (tomatoes w/diced   
    chili)


The reason I cook the beans separate from the meat is so that I can correctly portion meat to beans.  Sometimes we prefer less meat and just reserve extra in fridge for making tacos or something at another meal.  Warn people it has beer if you take to oneg but honestly the alcohol has all evaporated away.

• Wash chuck roast and pat dry with paper towel
• Trim chuck roast of excess fat (toss excess fat)
• Cut chuck roast into 3/4" pieces
• Put coconut oil into a frying skillet (I use cast iron)
• When hot (not smoking) place chuck roast in pan.
• Let cook on medium high heat and flip after 4-5 minutes
• Let cook another 4-5 min on the other side
• Add beer to small crockpot with 1/2 tsp salt. 1 tsp heaping cumin.
• Add semi cooked chuck roast into this crockpot.
• Cookovernight on low


• In another crockpot put rinsed beans
• Add 1 tsp salt, 1 Tbsp garlic powder ( or 4 cloves), 1/2 tsp red pepper, 1 heaping tsp of cumin
• Cover beans with water to about 3-4 inches above bean line.
• Cook overnight on low
• In the morning add meat to bean mixture as well as rotele,
• Add ingredient to your taste

Not including spices this cost me about $12 for the batch and it should serve between 12-20 people for an oneg gathering.  If it is used as main meal it will serve about 10 people.