1 c. pinto beans, soaked overnight
1 28-oz can crushed tomatoes
1 6-oz can tomato paste
1 c. water
1 12-oz bottle beer (I used the New Belgium Rampant IPA)
8 oz bacon, diced
1/2 lg onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper, minced
2 Tbsp. apple cider vinegar
1 Tbsp. paprika
1 Tbsp. cumin
1 Tbsp. cocoa powder
1 Tbsp. chipotle chile powder
1 tsp. black pepper
1.33 lbs stew meat, cut in bite-sized chunks
Early in the morning (7am-ish), put the soaked beans and all of the liquids in the crock pot. Cook on High. Mid-morning (11am-ish), saute the bacon and onion until the bacon fat is mostly rendered. Add the peppers and saute until softened. Add the sauteed vegetables to the crock pot, along with the spices and stew meat. Continue cooking on High until the beans and meat are tender (about 6-7 more hours). Cook on Low with the lid ajar to thicken, if desired. Ready to serve by 7-8 pm.
We decided this would probably be better with less poblano.
