Ingredients
The following ingredients have 4 Servings
- 3 to 4 pound chuck roast (cut into small cubes)
- 2 green bell peppers (cut into large pieces)
- 2 red peppers (cut into large pieces)
- 2 jalapeno peppers (diced small)
- 1 red onion (diced)
- 2 shallots (diced)
- 1 head of garlic (peeled and pressed)
- 2 cans of Sans Marzano tomatoes (796 ml / 28 oz)
- 2 cups beef broth
- 4 tablespoons brown sugar
- 1 can black beans (rinsed (540 ml / 19 oz))
- 2 cans red kidney beans (rinsed (540 ml / 19 oz))
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes
- 1/2 tablespoon cumin
- 1 jar pasta or tomato sauce (680 ml)
- 1 can tomato paste
Instruction
- In a large skillet brown your beef over medium heat, use a little olive oil to keep it moist. You don't need to cook it too long, just for about 5 or 6 minutes. You want it just golden brown on the outside. Transfer the meat to the slow cooker.
- Toss all the peppers, onion, shallot, and garlic over top.
- Add the tomatoes and beef broth over top.
- Sprinkle the sugar over top and give the liquid a stir.
- Now add all your beans, and spices, stir it again.
- Pour the sauce of your choice over top. You can adjust the amount of sauce according to your taste. I used a full jar.
- Give the liquid a good stir.
- Cover the slow cooker and turn on low. Cook for about 6 hours, then add about 1/2 can of tomato paste. See how it looks in another hour and add the other half a can if you want a thicker sauce. Continue to cook for another hour.
- I cooked mine for 8 hours in a 7 quart slow cooker.