Archive for the 'Sauces and Dips' Category
Serves: 6
CarbsPerServing: 9.3g
Effort: Easy
Ingredients:
- 2 teaspoons olive oil
- 3 pounds beef chuck cut into half inch cubes
- 2 1/2 teaspoons salt divided
- 1 cup chopped onions finely chopped
- 1 cup chopped green bell peppers
- 2 teaspoons chopped jalapenos finely chopped
- 5 cloves garlic crushed
- 2 tablespoons Chili Powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon ground red pepper
- 5 tablespoons tomato paste
- Lime wedges and sour cream for garnish
How to Prepare:
Heat 1 teaspoon oil in a large skillet. Sprinkle beef with 1/2 teaspoon salt.
Brown meat over medium-high heat in two batches; transfer to Dutch oven. Pour drippings into one-quart measure; add enough water to make 4 cups.
Heat remaining oil in same skillet. Add onions, peppers, jalapeno and garlic; cook 4 to 5 minutes, until softened. Stir in remaining salt and spices; cook 1 minute. Stir in tomato paste; cook 1 minute, then add 1 cup water mixture. Bring to a boil; scrape up any brown bits and stir into beef. Add remaining water; bring to a boil.
Cover and simmer over low heat 1 1/2 hours. Increase heat to medium; uncover and cook 30 minutes more.
Garnish with lime and sour cream, if desired. Makes 6 servings.