Recipe: Chili Fresca

Chili Fresca
Source: Modern Maturity; April/May 1989

1/2 pound beef tenderloin or top sirloin steak, cubed
1/4 cup light beer
4 ounces stewed tomatoes
2 small red, green or yellow bell peppers, seeded and chopped
1/2 large sweet Spanish onion, chopped
1 small clove garlic, minced
1 Tbsp chopped cilantro leaves
1 1/2 tsp chili powder (OR to taste)
1 tsp cumin seeds
pinch dried oregano
Shredded lettuce
2 Tbsp sharp cheese, shredded

Coat a large nonstick skillet with cooking spray and spread beef in a shallow layer. Brown meat on all sides over moderate heat. Stir in beer, tomato, bell pepper, onion, garlic, and seasonings. Cover and cook 3 to 4 minutes. Uncover and cook until most of the liquid has evaporated and pepper is tender-crunchy, about 6 to 7 minutes. Place on serving plates and top with shredded lettuce and cheese.