Slow Cooker Beer Stew Recipe

1 pound bacon slices
2 large onions, chopped
2 large green bell peppers, chopped
2 jalapeno chiles, chopped
2 medium garlic cloves, minced
½ teaspoon black pepper
One 12-ounce can or bottle dark beer
10 medium tomatoes, diced, or four 14-ounce cans diced tomatoes
One 6-ounce can tomato paste
One 1-ounce package chili mix
One 1-ounce package taco mix
4 pounds ground sirloin
Salt and black pepper
3 cups shredded mozzarella or Mexican blend cheese
Sour cream

1. Place a large skillet over medium-high heat. Add the bacon and cook until brown, stirring frequently. Remove the bacon with a slotted spoon and drain on paper towels. Crumble.
2. Add the onions, bell peppers, and jalapeno peppers to the bacon drippings. Cook until the onions are translucent, about 6 minutes, stirring frequently. Add the garlic and black pepper; cook 15 seconds. Add the beer and bring to a boil.
3. Remove the skillet from the heat and transfer the mixture to a greased 6-quart slow cooker. Add the tomatoes, tomato paste, and chili and taco mixes.
4. Add one-third of the ground sirloin to the skillet and cook over high heat until browned, stirring frequently. Add the browned sirloin to the slow cooker and repeat with the remaining beef. Cover and cook on High for 4 to 5 hours. Season with salt and black pepper.
5. At serving time, spoon the stew into soup bowls. Top each with 2 tablespoons mozzarella, sour cream, and bacon.

Serves 12.

Tips From Our Test Kitchen: This stew freezes well. Remove the seeds from the peppers for a very mild dish. Add canned dark kidney beans for a heartier stew