Ingredients 3 Lbs. Chuck Roast (cubed)3 Lbs. Brisket (cubed)3 Tbl. Olive Oil2 Yellows onions (diced)2 Jalapeños (diced)2 Tbl. Ancho Chili Powder1 1/2 Tbl. Smoked Paprika1 tsp. Dried Thyme2 Tbl. Salt1 Tbl. Toasted, Ground Cumin Seeds2 Cups Whole Peeled Canned Tomatoes (crushed by hand)2 Roasted Poblanos (skins removed and diced)24 Ounces light beer (bud light, lone star, etc.)Optional For Garnishing: shredded cheddar, pickled jalapenos, diced onion, cilantro

DirectionsSeason meat with salt and brown in a large pot (such as a dutch oven)Remove meat from potAdd oil and saute onions & jalapenos over medium heat and add spices & herbs after onions become translucentAdd tomato and poblanos and cook for 3 minutesAdd meat back and cover with beerBring to a boil and then simmer until meat is tend (approximately 3 hours)Serve with sourdough bread and topped with your choices of cheddar, pickled jalapenos, diced onion, and cilantro