Things You'll Need:
- 1 1/2 tbsp. olive oil
- 1 large green bell pepper - stemmed, seeded and roughly chopped
- 1 large red bell pepper - stemmed, seeded and roughly chopped
- 1 large yellow onion - peeled and roughly chopped
- 3 garlic cloves - peeled and finely chopped
- 1 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano - crumbled between fingers
- 1 tsp. ground coriander
- 1 tsp. sweet paprika
- 1 1/2 tbsp. hot New Mexico chili powder
- 1 tsp. freshly cracked black pepper
- 2 (1-lb. each) cans plum tomatoes
- 4 oz. tomato sauce
- 1 bottle dark Mexican beer
- 1 (15-oz.) can pinto beans - drained
- 1 (15-oz.) can kidney beans - drained
- salt
- Groceries
- Chef's Knives
- Chef's Knives
- Cooking Pots
- Cutting Boards
- Scissors
- Scissors
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Step 1
Heat the oil in a stock pot over medium heat.
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Step 2
Add the bell peppers, onion and garlic. Cook, stirring occasionally, until the onion is translucent and the peppers start to soften.
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Step 3
Add the cumin, oregano, coriander, paprika, chili powder and pepper and cook for a minute.
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Step 4
Place the tomatoes and their juice in a large bowl. Crush with your fingers or cut them with kitchen scissors until they're in chunks.
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Step 5
Add the tomato sauce, beer and tomatoes with their juice to the pot. Raise the heat to high and bring to a boil.
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Step 6
Add the beans and salt, reduce the heat to low and cover.
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Step 7
Let simmer for an hour.
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Step 8
Remove from heat and taste for seasoning and texture.
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Step 9
Add salt and more black pepper to taste.








