Beef stew with chili and tomatoes
Description
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the beef and cook until it is just pink, about 3 minutes. Season with salt and pepper, drain in a colander, and set aside. Pour the remaining tablespoon of olive oil into the skillet and reduce the heat to medium. Add the onion, garlic, and chili, and season with salt. Cook until the onion becomes translucent, about 5 minutes. In a pot, combine the beef, onion mixture, chili powder, oregano, cumin, and cayenne pepper; mix well. Add the tomatoes, cilantro, and beer, cover, and simmer over medium heat, stirring occasionally, for 5 hours. Add the beans and season with salt and pepper. Continue cooking uncovered until the mixture thickens, about 30 minutes. Garnish with cilantro and serve with your desired side dish.