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Hot Tex-Mex Chilli
Ingredients
1 cup pinto beans1/2 onion (whole)
1 bay leaf
2 Tablespoons oil
1/2 pound chorizo
3 Tablespoons oil
2 pounds chuck steak
2 onions, chopped
2 bell peppers, chopped
1 jalapeno, roasted, peeled, seeded and chopped
3 cloves garlic, chopped (not minced)
3 Tablespoons flour
1 Tablespoons chili powder
1 teaspoon cumin
14 ounce can beef stock
3 tomatoes, peeled, seeded, chopped
14 ounce can tomatoes, chopped
1/2 teaspoon salt
Black pepper
Instructions
Wash beans and place in large pot. Cover with water by 2 inches. Add onion and bay leaf. Bring to boil and simmer 2 minutes. Remove from heat and soak 2 hours. Return to heat and cook 1-1/2 hours or until tender. Discard onion and bay leaf.Heat 2 Tablespoons oil in 4 quart dutch oven. Brown chorizo and set aside. Drain fat.
Cut steak into 1-inch pieces. Add 3 Tablespoons oil to dutch oven and brown steak a few pieces at a time. Set aside.
Pour off all but 3 Tablespoons of fat. Saute onions and bell pepper until tender. Add jalapeno and garlic. Cook 1 minute. Stir in flour and spices. Cook 2 minutes. Add remaining ingredients and bring to a simmer. Return meats, cover and simmer 1-1/2 to 2 hours or until beef is tender. Drain bveans and add. Cook 5 minutes.