- 1 lb ground lamb
- 1 lb bacon, large dice
- 1 lb stew steak, cut in ¾ inch cubes
- All-purpose flour
- 1 large onion, medium dice
- 1 large bell pepper, medium dice
- 3 cloves garlic, minced
- 2 – 14.5 oz cans diced tomatoes
- 1 – 6 oz can tomato paste
- 3-6 dried red Arbol chilies
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- ¼ cup dried parsley
- 2 Tbsp dried basil
- 1 ½ tsp salt
- 1 tsp fresh ground pepper
- ½ tsp crushed red pepper
- 2 – 15 oz cans beans, (red beans, pinto beans, black beans, etc.) drained and rinsed
- 1 ½ Tbsp blackstrap molasses
- 1 ½ cups Guinness or other dark beer
- 1 cup water
- In a large stock pot, sauté the bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels.
- Increase heat to medium high. Toss steak cubes in flour until well coated, shake off excess flour, add to bacon drippings and cook in several small batches until browned. Remove and set aside.
- Add ground lamb, onion, bell peppers and tomato paste and cook until meat is no longer pink, about 6 minutes. Drain half of the excess fat, if desired.
- Add the garlic, tomatoes, Arbol chilies, dry seasonings, salt, pepper and molasses. Bring just to a simmer.
- Add beans and steak and stir in the beer and water. Bring just to a boil again and reduce heat to low.
- Simmer, uncovered, for one hour, stirring frequently. Cover and simmer for one more hour, stirring occasionally.
Stir in crispy bacon and serve.