Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 lb beef stew meat, cubed Salt and pepper, to taste

  3. 1 large onion, small dice

  4. 1 red bell pepper, seeded and small dice

  5. 4 cloves garlic, finely minced

  6. 2 tablespoons tomato paste

  7. 1 cup strong brewed coffee 28-oz can fire-roasted crushed tomatoes

  8. 2 14-oz cans pinto beans, drained

  9. 2 cups beef stock

  10. 2 tablespoons ancho chili powder

  11. 2 tablespoon cumin

  12. 1 tablespoon paprika

  13. 1 teaspoon allspice

  14. 1 teaspoon cayenne Chili fixings: Flour tortillas Sour cream Avocado Cheddar cheese Green onion Lime

Instructions Jump to Ingredients ↑

  1. In Dutch oven or large saucepan, add olive oil. Season beef with salt and pepper. Brown on all sides. Remove to paper towel-lined plate. To drippings in pan, add onion and pepper. Season with salt and pepper. Cook, stirring often until softened, about 8 minutes. Add garlic and tomato paste, then cook an additional minute. Deglaze pan with coffee, scraping up all the bits on the bottom of the pan. Add tomatoes, beans, stock, chili powder, cumin, paprika, allspice, cayenne and reserved beef cubes. Bring to boil, reduce to simmer, and cook until beef is tender, about 2 hours. Serve with the "fixings."


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