- 1 ¼ pounds ground beef
- 1 can red kidney beans
- 14.5oz can diced tomatoes, undrained
- 14.5oz can beef broth
- 12oz bottle lager beer or 1 ½ cup beef broth
- 1 tbsp yellow mustard
- 1 cup chopped onion
- cloves garlic, minced
- 1 tbsp ground pasilla or ancho chili pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano, crushed
- ¼ tsp cayenne pepper
- 1/8 tsp ground cloves
- 1 tsp salt
In a Dutch oven cook ground beef, onion, and garlic over medium-high heat until meat is brown, breaking up meat. Drain off fat. Stir in pasilla pepper, cumin, paprika, oregano, cayenne pepper, cloves, and salt. Cook and stir 2 to 3 minutes or until fragrant.
Stir in tomatoes, broth, beer, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 40 minutes.
Slow Cooker: Prepare as directed in Step 1. Transfer to a 4-qt. slow cooker. Stir in tomatoes, broth, 1/2 cup of the beer, and the mustard. Cover. Cook on low 8 to 10 hours or on high 4 to 5 hours.