This recipe looks long, but most of the ingredients are the spices that give it the most wonderful flavor.
Prep Time: 25 minutes
Cook Time: 11 hours
Ingredients:
- 1 lb. beef chuck pot roast
- 1 Tbsp. olive oil
- 2 (14 oz.) cans Mexican diced tomatoes, undrained
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 (15 oz.) cans pinto beans, rinsed and drained
- 3 cups beef broth
- 6 oz. can tomato paste
- 4 oz. can chopped jalapeno peppers, undrained
- 1 Tbsp. chili powder
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 zucchini, chopped
- 2 yellow bell peppers, chopped
Preparation:
Cut meat into 1" pieces and trim excess fat. Saute meat in the olive oil over medium heat in a nonstick skillet until browned, about 5-6 minutes. Drain well. Place in 3-4 quart crockpot.
Add remaining ingredients except zucchini and yellow bell peppers. Cover crockpot and cook on low for 10-12 hours until beef is cooked and vegetables are tender.
Turn heat to high, add zucchini and peppers. Cover crockpot and cook for 20-30 minutes until thoroughly heated. 6 servings
