Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces

  2. coarse salt and ground pepper

  3. 2 tablespoons vegetable oil

  4. 1 medium white onion, diced medium

  5. 1 medium green bell pepper, seeded and diced medium

  6. 1 large jalapeno, seeded and diced small

  7. 5 garlic cloves, roughly chopped

  8. 1 1/2 teaspoons ground cumin

  9. 3/4 teaspoon chili powder

  10. 3/4 teaspoon dried oregano

  11. 6 tablespoons all-purpose flour

  12. 1 3/4 cups low-sodium chicken broth

  13. 1 can (14 ounces) diced tomatoes

  14. 2 bay leaves

  15. Flour tortillas, warmed, grated cheddar, and cilantro, for serving

Instructions Jump to Ingredients ↑

  1. Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.

  2. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.


Send feedback