by Carrie Mason
1 Tablespoon olive oil
salt and pepper
1.5 pounds beef cubes
1 chopped red onion
1 chopped red bell pepper
2 stalks chopped celery
2 cloves garlic, minced
1 can red kidney beans
1 28-ounce can of whole plum tomatoes- drained
2-3 chipotle peppers in adobo
2-3 chopped jalapenos, seeds removed
1 chopped Serrano pepper, seeds removed
2 teaspoon red pepper flakes
2 teaspoons cumin
1 Tablespoon smoked paprika
2 Tablespoons chili powder
1/4 teaspoon cinnamon
1 Tablespoon cocoa powder
1 cup coffee (I used Lock-n-Load Java Task Force Zulu - Single Origin Ethiopian.)
1.5 pounds beef cubes
1 chopped red onion
1 chopped red bell pepper
2 stalks chopped celery
2 cloves garlic, minced
1 can red kidney beans
1 28-ounce can of whole plum tomatoes- drained
2-3 chipotle peppers in adobo
2-3 chopped jalapenos, seeds removed
1 chopped Serrano pepper, seeds removed
2 teaspoon red pepper flakes
2 teaspoons cumin
1 Tablespoon smoked paprika
2 Tablespoons chili powder
1/4 teaspoon cinnamon
1 Tablespoon cocoa powder
1 cup coffee (I used Lock-n-Load Java Task Force Zulu - Single Origin Ethiopian.)
Coat the beef cubes in salt and pepper. Heat the olive oil in large skillet and brown the meat over high heat. Place the
beef cubes in a slow cooker. Add the onions, peppers, celery, beans, tomatoes and garlic. Toss to combine, breaking up the tomatoes slightly. Place all remaining ingredients in a large jar with a tight fitting lid and shake until well combined, about 2 minutes. Pour over the meat and veggies in the slow cooker, cover with the lid and cook on low for about 6-8 hours, until meat is tender.
beef cubes in a slow cooker. Add the onions, peppers, celery, beans, tomatoes and garlic. Toss to combine, breaking up the tomatoes slightly. Place all remaining ingredients in a large jar with a tight fitting lid and shake until well combined, about 2 minutes. Pour over the meat and veggies in the slow cooker, cover with the lid and cook on low for about 6-8 hours, until meat is tender.
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