| Description: | "Just the right amount" of beans. Here's my current favorite recipe. I had a little bit of bakers' chocolate for a little earthy complexity, and I think this recipe would do well in an egg picking up a little bit of smoke. If you try it, let me know what you think. It comes from the Certified Angus Beef folks. -- Steve |
| Ingredients: |
- 3 pounds Certified Angus Beef® bottom round roast, cut into 1/2-inch cubes (Learn more about this cut)
- Salt and pepper to taste
- 1/4 cup canola oil
- 3 large onions, diced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 3 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 (28-ounce) can chopped tomatoes
- 1 (15-ounce) can black beans
- 1 (4-ounce) can chopped green chilies
- 2 to 3 jalapeńo peppers, seeded and finely minced
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| Instructions: |
Heat oil in a large saute pan over high heat. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transer beef to slow cooker after browning.
Add onions and garlic to the pan. Cook for 5 to 10 minutes over medium heat until pan comes clean from the softening onions. Transfer to a slow cooker. Stir in cumin, oregano, chili powder, sugar, tomatoes, beans, green chilies and jalapenos. Cover and cook on low for 3 1/2 to 4 hours.
Serve and garnish with optional toppings. Goes great with cornbread.
Optional toppings: avocado slices, diced green peppers, shredded cheddar cheese, diced scallions or sour cream
Other cuts that you can use for this recipe:
Chuck Roast
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