Yield: 6 to 8 servings
Ingredients
- 3 Tbsp of vegetable oil
- 1- 4 lb chuck roast, trimmed and cut in 1-inch cubes
- 2 onions, chopped
- 1 head of garlic cloves, chopped
- 1Tbsp of dried oregano
- 1 Tbsp of ground cumin seed
- 1 tsp of cinnamon
- 1 tsp of salt
- 2 dried Ancho chili peppers, chopped, cut or torn into smaller pieces
- 2- 28 oz cans of whole tomatoes
- 1- 19 oz can of red kidney beans, drained and rinsed
- 1- 19 oz can of black beans, drained and rinsed
Method
In a large pot over medium heat, brown the beef chuck on all sides in batches in the vegetable oil. Reserve the beef and add the onions and garlic to the pan and cook just to heat through, about 2 minutes. Add the oregano, cumin, cinnamon, salt and Ancho chilies. Return the browned beef to the pan along with the tomatoes and beans and cook, stirring occasionally, until the beef is tender, about an hour. Ladle into bowls and share.