Mona's Havana Red Chile Slightly Paraphrased |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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I was given this recipe by a good friend of mine at work. It's really fab! Her recipe calls for sirloin, but we have used both skirt steak and brisket, and once, we used plain stew meat. As long as it's lean, it's fine. Her recipe calls for 3 cloves of garlic, and we generally use more just because we're garlic lovers. The beef broth is our addition. It does add to the flavor. Another variation we've tried is to use a bottle of dark beer for part of the liquid. Ingredients:
2 lbs lean pot roast beef |
2 tablespoons extra virgin olive oil |
2 onions |
1 cup celery |
1 tablespoon garlic |
2 (4 ounce) cans diced green chilies |
1 (16 ounce) can whole tomatoes |
3 tablespoons chili powder |
2 tablespoons crushed red pepper flakes |
1 tablespoon cumin |
1 teaspoon oregano |
Directions:
1. Chop onions and celery, finely mince garlic. Cut beef into smallish cubes, removing all visible fat from meat.
2. Brown beef in olive oil, add onions and celery, saute until soft. Add garlic during the last minute or two.
3. Add remaining ingredients and cover with enough water to cover, (or substitute beef broth, beer as noted above).
4. Stovetop: Simmer 2-3 hours, adding liquid as necessary.
5. Slow Cooker: Simmer 6-8 hours or more, adding liquid as necessary.
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