• 3 pounds lean stewing beef, cut into 1½ inch cubes
• 1 cup all-purpose flour
• Salt and pepper to taste
• 3 tablespoons vegetable oil
• 2 cups diced onions
• 4 cloves garlic, peeled and chopped
• ½ cup diced green bell peppers
• ½ teaspoon minced fresh Mexican Oregano
• ½ teaspoon minced fresh mint
• 1 tablespoon Ground Cumin
• 1 tablespoon Ancho Chile Powder
• Cayenne to taste
• 1 cup chopped canned green chili peppers, well drained
• 1 jalapeño pepper, seeded and chopped
• 2 cups chopped canned Italian plum tomatoes with juice
• 1 bottle dark beer
• 2 cups cooked Rattlesnake Beans
• 2 cups cooked Freeze Dried Corn
• 1½ cups grated Monterey jack cheese

Preheat oven to 375°F. Dredge beef in flour and salt and pepper. Set aside. Heat 2 tablespoons oil in Dutch oven over medium-high heat. When hot, brown the meat in batches, turning to sear all sides. Remove browned beef to a paper towel to drain. When all beef has been browned, add remaining oil to pan. Stir in onions, garlic and bell peppers and sauté, stirring frequently, for about 5 minutes or until onions are just soft. Return meat to pan. Stir in herbs, spices, green chili and jalapeño peppers, tomatoes and beer. Cook for 10 minutes, stirring frequently. Cover and bake in preheated oven for 1½ hours until meat is very tender. Remove from oven and stir in beans and corn. Return to oven uncovered for 15 minutes. Serve hot in large soup bowls sprinkled with Monterey Jack cheese.