Chipotle peppers and adobo sauce add smoky heat to tender stewed beef. We serve this hearty dish with tortillas and sometimes rice. —Adrienne Spenrath, Austin, Texas
Ingredients
2 tablespoons canola oil
2-1/2 pounds beef stew meat
1 can (8 ounces) tomato sauce
3/4 cup water
2 chopped chipotle peppers in adobo sauce plus 2 tablespoons sauce
12 garlic cloves, minced
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon salt
Hot cooked rice, flour tortillas, chopped tomatoes and shredded lettuce, optional
Instructions
1In a large skillet, heat oil over medium-high heat. Brown beef in batches. Transfer meat to a 3-qt. slow cooker. Stir in tomato sauce, water, chipotle peppers, adobo sauce, garlic, chili powder, cumin, bouillon, pepper and salt.
2Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with rice, flour tortillas, chopped tomatoes and shredded lettuce.
