INGREDIENTS
- 1 tbsp cooking oil
- 3 lbs boneless beef chuck pot roast ,rimmed, cut into ½-in. (2-cm) pieces
- 2 large yellow onions, chopped
- 1 cup dry soup bean mix( soak over night)
- 2 sweet bell peppers, seeded and diced
- 3 fresh garlic cloves, pressed
- 3 tbsp chili powder
- 1 1/2 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp brown sugar
- salt and black pepper for testing
- 2 cans (796 mL each) diced tomatoes, undrained
- 2 cups beef stock or water
- Sour Cream mix with Lunar Hot Sauce's Black Garlic Smoked Hot Sauce
DIRECTIONS
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Heat some the cooking oil over medium heat 1-3 minutes or until shimmering. Add one third of the beef; cook 6-8 minutes or until browned on all sides, stirring occasionally.
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Remove beef and set aside. Repeat with remaining oil and beef, removing beef after each batch.
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Add onions, sweet bell peppers and pressed garlic to drippings in pot; cook over low heat 5-6 minutes, stirring frequently.
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Return beef to Pot; add remaining ingredients, except soaked mix beans. Bring to a boil, uncovered, over high heat. Reduce heat to low and cook, covered,2 hours or until beef is tender enough. Add mix beans during last 30 minutes of cooking.
- Mix sour cream with Lunar Hot Sauce's Black Garlic Smoked Hot Sauce, spread on warmed tortilla, then put a scoop full of chunky beef chili, top up with your favorite sides, such as avocado, micro greens, deiced tomato, fresh jalapeno etc.
- Wrap it up and ENJOY!