Servings:8 | Calories:727 | Total Fat:26g | Chol:141mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 26g
40 %
Sat Fat 7g
35 %
Total Carb 61g
20 %
Fiber 17g
68 %
Sugars 13g
---
Cholesterol 141mg
47 %
Sodium 1269mg
53 %
Protein 62g
123 %
Calories:
48% Beef brisket
20% Pinto beans
18% Others combined
12% White onions
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 oz dried ancho chiles (4 large), stemmed and seeded 6 large garlic cloves, 3 of them finely chopped 1 tablespoon salt, or to taste 1 1/2 tablespoons ground cumin 1 1/2 tablespoons chili powder (not pure chile) 4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1 / 2- to 2 inch pieces 3 to 4 tablespoons vegetable oil 1 (28- to 32 oz) can whole tomatoes in juice 1/4 cup canned chipotle chiles in adobo 1/2 cup coarsely chopped fresh cilantro 1 1/2 lb white onions, chopped (4 cups) 1 tablespoon dried oregano (preferably Mexican), crumbled 1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version) 1 (12 oz) bottle beer (not dark) 2 cups water 2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned
Directions : View recipe directions on epicurious.com
