Put the beef in a bowl, pour the beer over, and let marinate for 30 minutes. Drain, reserving 2/3 cup of the liquid and pat the beef dry with paper towels.
In a large saucepan, heat 1 tablespoon of the olive oil. Season the meat and sear in batches until evenly browned. Remove from the pan and set aside. Add the remaining olive oil and sauté the onions, garlic, and chili for 5 minutes. Put the meat and the onion mixture in the slow cooker.
Add the chopped tomatoes, cider vinegar, brown sugar, paprika, chili powder, and cumin and season well. Add reserved liquid. Cover and cook on high for 4 to 6 hours depending on slow cooker. Add beans 1 hour before the end of the cooking time just to warm them through.
Serve in bowls with your choice of accompaniments.
cooking time is dependent on type of slow cooker.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (656g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (15%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 88.3mg||3 %|
|Potassium 520.5mg||14 %|
|Total Carbohydrate 97.1g||29 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 91.1g|
|Protein 9.4g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 536
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