Ingredients
- 8 ounces bacon (about 8 slices), chopped
- vegetable oil
- 4 pounds chuck roast, trimmed and cut into 1 1/2-inch cubes
- Salt and ground black pepper
- 1 medium onion, chopped medium
- 3 jalapeno chiles, stemmed, seeded, and minced
- 5 medium garlic cloves, minced or pressed through a garlic press
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 (28-ounce) can crushed tomatoes
- 2 canned chipotle chiles in adobo sauce, minced to a paste
- 2 teaspoons sugar
- 6 ( 6-inch) fresh corn tortillas, torn into 2-inch pieces
- 4 cups low-sodium chicken broth
- 3 (15.5-ounce) cans red kidney or pinto beans, drained and rinsed (optional)
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro leaves
- 1 cup sour cream
Instructions
- Cook the bacon in a 12-inch skillet over medium heat, stirring occasionally, until brown and crisp, about 5 minutes. Remove the bacon with a slotted spoon, drain it briefly on paper towels, and then transfer it to a slow cooker. Pour off and reserve the bacon fat. (You should have at least 2 tablespoons. If not, substitute vegetable oil for the missing bacon fat.)
- Dry the beef thoroughly with paper towels, then season generously with salt and pepper. Return the skillet to medium-high heat and heat 2 teaspoons of the reserved bacon fat until just smoking. Distribute half of the meat evenly in the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 4 to 6 minutes longer. Transfer it to the slow cooker. Return the skillet to medium-high heat and heat 2 more teaspoons beef and transfer to the slow cooker.
- Return the skillet to medium heat and heat the remaining 2 teaspoons bacon fat until shimmering. Add the onion, jalapefios, garlic, chili powder, and cumin; cook, stirring occasion ally, until the onion is lightly browned, about 10 minutes. Stir in the tomatoes, chipotles, and sugar; turn the heat to high and bring to a boil. Pour into the slow cooker.
- Combine the tortillas and 1 cup of the chicken broth together in a microwave- proof bowl and heat in the microwave on high until mushy, 1 to 3 minutes. Puree the mixture in a blender or in a food processor fitted with the steel blade until smooth, about 1 minute. Stir into the slow cooker.
- Add the remaining 3 cups chicken broth to the slow cooker and stir to combine. Cover and cook, on either low or high, until meat is tender, 9 to 10 hours on low or 6 to 7 hours on high. Stir in the beans (if using) during the last hour of cooking. Before serving, stir in the lime juice and cilantro, and season with salt and pepper to taste. Serve, passing the sour cream separately.
Total Time: 9 to IO hours on low or 6 to 7 hours on high
Servings: 6-8