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Ingredients Jump to Instructions ↓

  1. 354.88 ml beef broth

  2. 2 (822.13 g) can diced tomatoes

  3. 226.79 g can tomato sauce

  4. 2 (396.89 g) can chopped green chili peppers

  5. 78.07 ml chili powder

  6. 9.85 ml unsweetened cocoa powder

  7. 1 jar chipotle chile , chopped

  8. 9.85 ml ground cumin

  9. 7 1/39 ml dried oregano , crumbled

  10. 4.92 ml fennel seed

  11. 4.92 ml fresh ground black pepper

  12. 4.92 ml salt

  13. 2.46 ml cayenne pepper

  14. 14.79-29 1/28 ml sugar

  15. 4 (1700.97 g) can pinto beans

  16. 14.79-44 1/37 ml olive oil

  17. 2 clove garlic , minced

  18. 1 large yellow onion , chopped

  19. 1 green bell pepper , diced

  20. 907.18 g beef stew meat , cut small cubes

  21. 59.14 ml all-purpose flour

Instructions Jump to Ingredients ↑

  1. Put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add pinto beans.

  2. Turn crock pot on low.

  3. Heat some olive oil in a large skillet sauté garlic, onions and green pepper for 4-5 minutes.

  4. Add to crock pot.

  5. Dredge the beef in the flour and brown in skillet.

  6. (add more oil, if necessary).

  7. Add to crock pot stir well.

  8. Cook 8-10 hours.

  9. Taste check; for acidity if necessary add more sugar, salt.

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