Ingredients:
- 2lbs of ONE MILE RANCH STEW MEAT
- Cooking oil
- salt and pepper
- 2 large onions (diced)
- 2 cup of celery (chopped)
- 2 tsp minced garlic
- 1/4 cup chili powder
- 1/2 tsp cayenne pepper
- 2 Tbsp cumin
- 1 Tbsp oregano
- 1.5 tsp garlic powder
- 1 Tbsp brown sugar
- 4 cups beef broth
- 1/4 cup masa harina
- 2 Tbsp tomato paste
- 1 (28-oz) crushed tomatoes
- 2 (15oz) cans kidney beans
- 3 Bay leaves
To Garnish:
- sour cream
- shredded cheese
- cilantro
- tortilla chips
Directions:
- Dry off stew meat with paper towel. Sprinkle all over with a generous amount of salt and pepper.
- Heat up a large frying pan (recommend a cast iron) to medium heat. Add 1 Tbsp of cooking oil and coat pan. Brown the meat in batches. (don't crowd meat or it will just steam each other. The goal is seared!)
- When it is nice and brown remove the beef and add to large crock pot.
- Add more oil to the pan and add chopped onion and celery.
- Saute the onions and celery over medium-high heat for about 5 min. (They will be picking up all the beef flavor from the pan)
- Add garlic, chili powder, cayenne pepper, cumin, oregano, garlic powder and brown sugar. Stir all together and let the spices cook in to the veggies for about 2 min.
- Add the beef broth and scrape up the bottom of the pan.
- Pour in 1/4 cup of masa harina, stirring constantly. Break up any lumps.
- Pour everything into the crockpot.
- Add tomato paste, crushed tomatoes, kidney beans, and bay leaves to the crockpot and stir.
- Put the lid on and cook on high for 6 hours or low 8-10 hours. The longer the better!
- When finished cooking, shred up the beef chunks and serve.
- Top with sour cream, shredded cheese, cilantro and tortilla chips!