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Ingredients5 h 30 m servings 470 cals
Original recipe yields 8 servings
- Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.
- Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
- Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.
Per Serving: 470 calories; 30.4 g fat; 20.6 g carbohydrates; 28.4 g protein; 89 mg cholesterol; 1093 mg sodium. Full nutrition
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