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In 5-quart heavy pot with lid, heat oil over medium-high heat; add lardons and sauté until crispy (about 5 minutes)
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Remove and set aside with slotted spoon
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To same pot, add ground beef seasoned with 1/4 to 1/2 teaspoon salt and freshly ground black pepper and cook until browned; remove and set aside with slotted spoon;
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Flour cubed seasoned beef with 1/2 cup flour and 1/4 to 1/2 teaspoon salt with freshly ground black pepper; add to pan browning all sides (about 2 minutes per side) in two batches
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Add second amount of oil to second batch; repeat process
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De-glaze pan with two bottles of Guinness, gently scraping bottom of pan until all flavour bits are freed from bottom of pot; reduce to half (20-30 minutes on simmer) and then add to meat mixture
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Add another 2 tablespoons of oil to the pan and sauté onions seasoned with 1/2 the Vegeta and freshly ground black pepper until translucent (about 5 minutes); add garlic stirring for 30 seconds, then add both chili powders (Ancho and Chipotle), both paprikas (Hungarian and Spanish), cumin seeds, and oregano toasting all for about one minute, or until fragrant
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Add bay leaves, sugar, tomato paste, and Worcestershire sauce; stir to incorporate
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Add meat mixture back to pot; stirring to combine
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Add one can of diced tomatoes, all tomatillos and 1 can of water (or however much will fit in the pot and set rest beside to top off soup as mixture boils down)
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Add another teaspoon of Vegeta; bring to a boil, cover pot, and simmer 45 minutes, stirring occasionally
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Add both green peppers, cover pot; cook another 30 minutes, stirring occasionally
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Add beans during the last 5 minutes of cooking; taste and season with salt and pepper