Category: Soups, Stews and Chili
Cuisine: not set
1 (1 3/4- to 2-lb.) flank steak
1 (32-oz.) container beef broth divided
1 medium onion chopped
1 medium-size green bell pepper chopped
2 garlic cloves minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon olive oil
3 (15-oz.) cans black beans drained and rinsed
1 (28-oz.) can petite diced tomatoes
1 (12-oz.) dark beer
1 (6-oz.) can tomato paste
1 1/2 teaspoons salt
Toppings: fresh cilantro sprigs sour cream, shredded Mexican cheese blend, tortilla chips
Lime wedges
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