- Level: Easy
- Total: 3 hr 20 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 2 hr 50 min
- Yield: about 2 quarts
Ingredients
4 slices thick-cut apple smoked bacon, diced
3/4 pound beef chuck, cut into 1/2-inch cubes
1 tablespoon chipotle chili powder
1 teaspoon ground cumin
1 tablespoon Emeril's Southwest Seasoning, recipe follows
2 medium onions, diced
1/2 red bell pepper, diced
1 tablespoon minced garlic
1/4 teaspoon dried Mexican oregano
1 (14-ounce) can petite diced tomatoes, with juices
4 cups beef broth
3 cups water, plus more if needed
1 pound dried pinto beans, rinsed and picked over
3 1/2 tablespoons light brown sugar
2 tablespoons ketchup
1 teaspoon prepared yellow mustard
Emeril's Southwest Seasoning:
1 tablespoon garlic powder
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
Directions
- In a heavy Dutch oven over medium-high heat, cook the bacon until the fat is completely rendered and the bacon is crisp, 4 to 6 minutes. Remove the bacon using a slotted spoon and set on the side. Add the cubed chuck, chili powder, cumin, and Southwest Essence to the hot rendered fat in the pan and cook, stirring occasionally, until the meat is well browned, 4 to 6 minutes. Add the onions, bell pepper, garlic and oregano and cook until soft, about 4 minutes. Add the tomatoes, broth, water and beans and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until meat and beans are tender and sauce is thick and flavorful, about 1 1/2 to 2 hours. (Note: add more liquid if the sauce gets too thick before the beans are tender.) When the beans are tender and sauce is thickened, add the brown sugar, ketchup, and mustard and cook until thick and flavors have come together, about 20 to 30 minutes longer.
- Serve hot.
Emeril's Southwest Seasoning:
- Combine all ingredients thoroughly.
