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Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds boneless beef chuck pot roast, cut into 1/2-inch pieces

  2. 1 tablespoon ancho chili powder

  3. 1 teaspoon salt

  4. 1 tablespoon vegetable oil

  5. 1 1/2 cups chopped onion (1 medium)

  6. 2 cloves garlic, minced

  7. 1 yellow bell pepper, chopped

  8. 1 poblano pepper, chopped

  9. 2 (14 1/2-ounce) cans diced tomatoes, undrained

  10. 2 tablespoons ancho chili powder

  11. 1 teaspoon unsweetened cocoa powder

  12. 1/4 teaspoon ground cinnamon Fresh cilantro leaves and lime wedges for accompaniment

Instructions Jump to Ingredients ↑

  1. Lightly coat beef with 1 tablespoon chili powder. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt. Heat 1 tablespoon oil in same stockpot over medium heat. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add bell pepper and poblano pepper; cook and stir 2 minutes. Add beef, tomatoes, 2 tablespoons chili powder, cocoa powder and cinnamon; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender. Serve with cilantro and lime wedges, as desired.

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