• 2 tbsp olive oil
• 1 large Spanish onion, diced small
• 2-3 cloves chopped garlic
• 1 large yellow bell pepper, diced
• 1 flank steak (2½ - 3 lbs)
• 3 cans (15 oz each) white cannellini beans
• 1 can crushed tomatoes (28 oz)
• 2 cups beef stock
• 2 bottles (24 oz) Dark Bass Ale (or any dark ale)
• 1 tbsp dark chili powder
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp dried basil
• 2 tsp dried oregano
• 6 dashes Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1-2 tsp freshly chopped habanero peppers
• ½ bunch chopped fresh cilantro
• kosher salt
• freshly ground black pepper
• 3 tsp dark cocoa powder

Garnish

• banana peppers
• scallions
• cilantro
• wedge of cornbread
  

1. In a large heavy 6-8 quart pot add the olive and heat to medium high heat.
2. Add the onions, garlic and pepper and let sauté for 7 minutes. While they are cooking cut the flank steak into diagonal pieces and then cut into bite sized pieces
3. Add the cut flank steak into the pot and sauté until the steak is nicely browned
4. Add the white beans, canned tomatoes, beef stock, ale and the spices including some salt and pepper
5. Bring to a boil and then turn down to a medium simmer and let cook, covered, for 1 hour & 10 minutes.  Stir 2-3 times while it cooks
6. Remove from heat and add the remaining ingredients. Check for seasoning and add more salt and pepper to your liking. If you like it hotter, add more habanero
7. Garnish with shredded Monterey Jack cheese, banana peppers, scallions and cilantro
8. Serve with a buttery piece of corn bread