Serves 6-8
1 (3 lb) Windy N Ranch Sirloin Roast, cut into bite size pieces
¾ cup flour
2 tsp. salt
1 tsp. smoked paprika
½ tsp. black pepper
1 large onion, diced
1 large green bell pepper, diced
3-4 cloves garlic, minced
2 jalapenos, seeded and chopped (optional)
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. oregano
2 oz strong brewed decaf espresso or coffee
4 cups beef stock
1 (28 oz.) can crushed tomatoes
*1 (15 oz.) can black beans, drained and rinsed
*1 (15 oz.) can kidney beans, drained and rinsed
*If you want to cut out beans, sub with 2 cups bite size cauliflower florets.
Directions:
Heat 2 tablespoons vegetable oil in a heavy pot over medium heat. In a bowl, combine flour, salt, paprika and pepper; add beef cubes and toss to coat. In small batches, brown sirloin on all sides, adding oil between batches when needed, setting aside browned meat. Once all meat is browned, add more oil if necessary to the pan and sauté onion, green bell pepper, jalapenos and garlic until tender. Return meat to pan and add in beef stock, espresso, crushed tomatoes, chili powder, cumin and oregano. Bring to a boil and stir to scrape bits off bottom of pan. Reduce heat to low, cover and simmer about 45 minutes. *Add in beans and simmer another 10 minutes. Garnish with sour cream, shredded cheese and diced green onion.
*If using cauliflower instead of beans, put cauliflower in pot along with the beef stock and other ingredients.