(for slow cooker or large pot)

Makes 8 portions

Ingredients:
2 Tbsp. olive oil2 large yellow onions chopped2 large green bell peppers chopped1 large red pepper, chopped1 cup chopped celery2 pound top round or bottom round steak, cut into 1/2 inch cubes or smaller.2 Tbsp. chili powder1 tsp ground cumin1/2 tsp. leaf oregano2 Tbsp chopped fresh garlic1 can (28 oz.) diced tomatoes2 Tbsp tomato paste4 Tbsp Chipotle pepper paste (comes in cans packed in adobo sauce, just puree to a fine paste)1 cup water or stockSalt and pepperChopped fresh cilantro

Method:
1. Salt and pepper meat and brown in a hot cast iron or heavy bottom pan with olive oil a little at a time, add to crock pot when done. (It does not need to be fully cooked at this point, just browned.)
2. Sautee onions in the same pan (without cleaning) 5 minutes. Add to crock-pot.
3. Sautee peppers (both colors) and add to crock-pot. Add garlic and spices to the pan and sauté about 30 seconds to 1 minute till fragrant
4. Add Chipotle paste and tomato paste and sauté a minute more, and then add some of the water or stock to the pan and stir off any brown bits (fond) from the bottom of the pan. Pour into the crock pot with the rest of the ingredients.
5. Add celery and can of tomatoes to crock pot with the rest of the water or stock and then turn on high until it comes to a light simmer. Turn down and cook for another 25-30 minutes if using top round. For bottom round cook for 1 1/2 hours total.
6. Add chopped fresh cilantro and garnish with sour cream and chopped red onions if desired.

Per portion without rice made with beef top round:

Calories 297Fat 15gProtein 27gCarbohydrates 14gDietary Fiber 4g

To Serve:
Serve with brown rice for a complete meal

posted by Deanna  # 6:46 PM