- 30 minutes
- 3 hours
In medium bowl mix the flour and chili seasoning.
- Cut the chuck roast in quarters and dredge chuck roast in flour mixture.
- Heat oil in Dutch oven or large saucepan.
Brown chuck roast in pan for 3 minutes on each side. Remove from pan.
Sautee onion and garlic for 3 minutes in same pan
Add both cans of tomatoes, chopped green pepper and black beans. Stir to mix.
- Arrange meat on top of the vegetables. Pour as much beer as you can over the meat, but make sure you can still put the lid on the pan. Bring to a simmer and cook for 1 hour. Stir and cook for another hour or two, stirring occasionally, until meat can be shredded with a fork.
- If there is too much liquid, remove lid and let evaporate during the last hour. Serve over rice, buttered noodles or on a tortillas. Can be garnished with sour cream or Greek yogurt. Bon Appetite!