Steak Chicana

• lbs chuck roast↗3
• onion, halved pole to pole and sliced↗1
• bell pepper, sliced into 2-inch strips↗1
• garlic cloves↗4
• (20 ounce) can whole canned tomatoes1
• tablespoons grandma's spanish pepper (or use a combination of chili powder and ground cumin)↗2
• teaspoons salt↗2
• teaspoon black pepper, freshly ground↗1⁄2
• flour tortillas (optional)↗6
• ounces refried beans (optional)20

Step-by-step instructions

1. 1

   Cut the chuck roast into 2-inch cubes and season with salt and pepper.

2. 2

   Heat oil on medium-high in a Dutch oven until shimmering.

3. 3

   Add the meat and brown on all sides.

4. 4

   Add sliced onion and saute for 5 minutes.

5. 5

   Add bell pepper and garlic and saute for another 5 minutes.

6. 6

   Add tomatoes, and seasonings and bring to a simmer.

7. 7

   Cover and simmer on low for three hours on stove. Alternatively, you may cover and put in a 300-degree oven and cook for three hours. You may also cook for 8 hours on low in a 6-quart slow cooker (or 6 hours on high).

8. 8

   Serve in tortillas with beans (like a burrito) or on its own in a bowl and enjoy!