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Ingredients

• 1 Tbsp. Extra virgin olive oil
• 1/3 c. CHILI Pwdr
• 1 Tbsp. Grnd CUMIN
• 1 Tbsp. GARLIC Pwdr
• 2 Tbsp. ONION Pwdr
• 1 Tbsp. PAPRIKA
• 1 tsp OREGANO
• 1 Tbsp. CAYENNE PEPPER
• 2 Tbsp. BLACK PEPPER
• 2 lb BEEF STEW MEAT CUT INTO SMALL Pcs
• 2 med ONIONS Minced
• 2 med CANS pinto beans, canned
• 1 x 13 1/4 Ounce BEEF BROTH
• 1 can TOMATO SAUCE -- (8 Ounce.)
• 1 can Hot BEER (WHAT)
•     COMBINE DRY SPICES AND SET ASIDE.
•     BROWN ONIONS IN Extra virgin olive oil, REMOVE, Add in MEAT

Description

AND BROWN, REMOVE WITH SLOTTED SPOON. Add In DRY SPICES AND COOK 1- 2 Min, Add In BEANS, BROTH, TOMATO SAUCE, BEER, MEAT, AND ONIONS. COOK REAL SLOW FOR (2) Hrs. NOTES : Soups

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