Meat. Beans. Spice. MMM. Let’s eat.
Ingredients:
3 pounds beef chuck, trimmed and cut into 1/2” cubes
1 to 2 tsp. Salt
1 Tbsp. Olive Oil
1 Tbsp. Olive Oil
2 large Onions, minced
10 Cloves Garlic, minced
7 fresh Jalapeno Peppers, stemmed, seeded, and minced
1/2 tsp. Salt
1 (28 oz.) can Plum Tomatoes, with juice
1 Tbsp. Red Wine Vinegar
6 cups Water
6 cups Black Beans or Pinto Beans (1 lb. dried beans, cooked)
Directions:
Season Beef with 1 to 2 tsp. salt and heat in a cast-iron skillet over medium-high heat with 1 Tbsp. olive oil. Brown the meat in batches, adding more oil if needed. Remove the browned meat to a Dutch oven.
Add to the cast-iron skillet 1 Tbsp. of olive oil, minced onions, minced garlic cloves, fresh jalapeno peppers, and salt.
Cook, stirring often, over medium-high heat until the vegetables are softened, 6 to 8 minutes. Remove to the Dutch oven with the meat. Stir the toasted spices into the meat mixture and cook for 2 minutes over medium-high heat. Add in the plum tomatoes, with juice, red wine vinegar, water, beans, and season with a pinch of salt.
Simmer, uncovered, until the meat is tender and the sauce is reduced and thickened, about 1 1/2 hours. Serve with hot cooked rice, and sour cream.
And Enjoy!
Yield: 6 to 8 servings