Chicana...mexican I Think? |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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This recipe was given to me by my friend Sherri. I have sometimes roasted the veggies before adding them to the pot, and I usually add the 6 cloves of garlic, but that is optional if you don't like garlic as much as I do. If I can find good fresh tomatoes, I use those instead of the canned ones. I also take the seeds out of the jalapenos, as my kids can't handle the heat but love to eat it. I hope you enjoy this dish as much as my family does. Ingredients:
3 lbs chuck roast, cut into cubes |
3 bell peppers, chopped |
3 jalapeno peppers, chopped |
1 medium onion, chopped |
6 garlic cloves, minced |
2 (28 ounce) cans diced tomatoes |
1 (6 ounce) can tomato paste |
1/4 teaspoon chili powder |
salt and pepper |
minced cilantro (to garnish) |
Directions:
1. In crockpot add the roast, peppers, onion, garlic, tomatoes, tomato paste, chili powder and salt. Stir until well combined.
2. Set crockpot for 8 hours if you have a timer on low and let cook.
3. Serve with refried beans and rice!
4. If cooking on the stove, add a 28 oz can of water (the can the tomatoes were in) to start with, you may need more or not as the cooking time goes on. You may have a faster cook time with this method.
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