Pure Fury Pepper Burrito

"It's cold outside but we don't care! Stay warm with this hot recipe using Rhinegeist Pure Fury. For the furious eaters who love a furious beer." — Chef Christian Gill @foodbrushninja


  • 1 lb beef tenderloin or skirt steak chunks
  • 1 can of Rhinegeist Pure Fury
  • 1 beef bouillon cube
  • 3 cloves of garlic rough cut
  • 1 medium onion sliced thin
  • 1 medium poblano pepper sliced thin
  • Juice of one lime
  • Dash of orange juice
  • 1 teaspoon of cumin 
  • 1 teaspoon of chili powder


  • Combine all ingredients in slow cooker and let it cook on low for 8 hours.
  • Enjoy responsible amounts of beer in the meantime. 
  • Once meat is fork tender fall a part awesomeness, drain 3/4 of the liquid into a small saucepan.
  • Time to make ranchero!
  • Approximately 2 1/2 cups of liquid from slow cooker
  • 1 small can of tomato paste
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • Salt and Pepper to taste
  • Combine all ingredients in the small saucepan from earlier. Whisk to blend. Bring to a boil and let simmer for 10 minutes. Ranchero is done.
  • Shred meat from slow cooker and save the vegetables as well!
  • Build your Pure Fury Pepper Burrito however you wish. Be it smothered, covered, pressed, or tossed into a salad it doesn't matter. Just enjoy with a cold Pure Fury and stay warm out there!