Ingredients
- 2 t. EVOO
- 2.5-3 lbs Beef Rump Roast, but in one inch pieces
- 1 T. Chili Powder
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 carrot, small dice
- 1 large green pepper, chopped
- 1/4 cup corn meal
- 1 t. coarse salt
- 1.5 cups beef broth
- 1 jar salsa
- 3 cans pinto beans, drained and divided (1.5 cups set aside)
- Garnishes:
- cilantro
- fried tortilla strips
- cheddar cheese
- sour cream
Directions
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In a large heave Dutch oven, brown been in oil.
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Add chili powder and garlic, continue to cook until all liquid reduces and meat starts to stick, add onions, carrots, peppers, sugar, salt, and corn meal.
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Add broth and salsa, stir, bring to boil and cover and reduce heat to simmer.
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ok about 1 hour, add 1.5 cups beans and cook another hour.
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To thicken, puree remaining beans and some of cooking liquid in a processor or blender.
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Add to pot, stir and cook 10 mins.
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When ready to serve, place in bowl with garnishes.