2 lb. dried beans, pinto, kidney, turtle
2 1/2 lb. lean beef, cut in cubes
2 tbsp. olive oil
2 cans (35 oz. each) Italian plum tomatoes, drained
2 bottles (12 oz.) beer
1 can chicken broth

SEASONINGS:

6 cloves garlic, minced (3 tbsp.)
6 fresh jalapeno peppers (5-8 oz.) cored, seeded & diced
6 tbsp. chile powder
3 tbsp. cumin
2 tbsp. oregano
1 tbsp. dried basil
1/2 tbsp. fennel seeds
2 tsp. black pepper

GARNISHES:

Sour cream
Grated Monterey Jack cheese

1. Soak beans 12 hours, or overnight.

2. Add beer and chicken broth to beans. Simmer for 1 hour. Add tomatoes. Continue to simmer.

3. Heat oil in large skillet. Add meat, brown; add all seasonings, cook 1/2 hour or until done.

4. Add to beans. Cook 1 more hour. Serves 8-10 people. Total cooking time 2 1/2 hours.