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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I got this recipe years ago from a coworker who brought it to a potluck and had to bring it to every potluck thereafter by popular demand. It's delicious served with lime and sour cream toppings and warmed flour tortillas on the side. Ingredients:
2 tablespoons olive oil, divided |
3 -4 lbs beef chuck roast, cut into 1/2-inch cubes |
2 1/2 teaspoons salt, divided |
1 cup onion, finely chopped |
1 cup green pepper, chopped |
2 teaspoons fresh jalapeno peppers, finely chopped |
5 garlic cloves, crushed |
2 tablespoons chili powder |
2 teaspoons cumin |
2 teaspoons oregano |
1 teaspoon ground red pepper (cayenne) |
1 (6 ounce) can tomato paste |
Directions:
1. Heat 1 TBL oil in skillet. Sprinkle beef with 1/2 tsp salt.
2. Add meat to skillet and brown over medium-high heat (brown in two batches if necessary).
3. Transfer meat to Dutch oven.
4. Pour drippings from skillet into bowl and add enough water to make 4 cups.
5. Heat remaining oil in same skillet.
6. Add chopped onions, green peppers, jalapeno, and garlic to skillet and cook until softened, approx 4-5 minutes.
7. Add remaining salt and spices to ingredients in skillet. Cook 1 minute.
8. Stir tomato paste into mixture in skillet and cook 1 minute.
9. Stir 1 cup water mixture into skillet and bring to boil, stir and scrape bottom of skillet.
10. Add skillet mixture to beef in Dutch oven, stir to blend.
11. Stir remaining water mixture into beef mixture in Dutch oven and bring to a boil.
12. Cover and simmer over low heat for 1 - 2 hours, or until meat is tender.
13. Increase heat a little and simmer uncovered for another 30 minutes.
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