By: Norman Le Blanc
Servings: 4 BIG bowls
2 pounds chuck or round steak, cut into 1″ cubes (pork can be partially or fully substituted)
2 tablespoons bacon fat
1 14oz can Muir Glen fire-roasted diced tomatoes
1 large roasted red bell pepper, peeled, seeded and chopped
1 large roasted green bell pepper, peeled, seeded and chopped
2 large roasted Pasilla peppers, peeled, seeded and chopped
2 medium roasted jalapeno peppers, peeled, seeded and FINELY chopped
1 large onion, roughly chopped
3 cloves garlic, minced
Salt and pepper, to taste
4 cups cups beef stock
1 tablespoon ground cumin
2 tablespoons Ancho chili powder
2 tablespoons smoked paprika
1 tablespoon oregano, preferably Mexican oregano
0.5 tablespoon instant coffee granules
1.5 tablespoon cocoa powder
1 teaspoon cinnamon
Instructions: Cut meat; chop onion; roast, peel, seed and chop the peppers; combine seasonings for later.
Heat the bacon fat in a large (preferably cast iron) dutch oven or stock pot. Season the beef with salt and pepper, and brown in the fat.
Add the onion, cooking until the onion begins to soften.
Add the peppers and garlic, and cook until they begin to soften.
Add the tomatoes and seasonings, cooking for a few minutes until fragrant.
Add the stock; bring to a boil. Lower the heat, cover, and cook for 2 to 3 hours, until meat is tender, stirring occasionally.
Once the meat is fork tender, continue to cook, uncovered, until liquid is reduced and mixture thickens.
Serve with favorite garnishes.
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