Southwestern Braised Beef

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 2 lbs boneless bottom round roast, cut into 3/4-inch cubes
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon dried ancho chile powder (optional)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 3 tablespoons vegetable oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon granulated sugar

Recipe

• 1 in a small bowl, combine the chili powder, cumin, coriander, oregano, ancho chili powder, allspice and cinnamon; stir in 2 tablespoons of the oil to make a paste.
• 2 set aside.
• 3 in a dutch oven or large saucepan, heat the remaining oil over medium-high heat.
• 4 brown the beef in batches.
• 5 remove to a plate and drain the fat from the pan.
• 6 fry the onions and garlic over medium heat, stirring occasionally, until golden, about 5 minutes.
• 7 add the chili powder mixture and fry until fragrant, about 30 seconds.
• 8 add the beef and stir for about 1 minute.
• 9 add the beans, 2 cups of water, tomatoes, salt and sugar.
• 10 bring to a boil.
• 11 reduce the heat, cover and simmer for 1 hour.
• 12 uncover and simmer until slightly thickened and the meat is tender, about 30 minutes.