Sunday, July 26, 2026

Tip: To make Chipotle paste: puree 1-2 cans of chipotles in adobo sauce in food processor or blender. Transfer to a large freezer bag, flatten and freeze. Break pieces off as needed. Paste will thaw quickly. Use to add a smoky spiciness to soups, stews, sauces, marinades and salsas.

Ingredients:

2 tbsp canola oil

1.5 kg (3 lbs) Beef Chuck or Blade Roast, cut into 3-inch chunks and patted dry

3 large onions, diced

6 celery stalks, diced

2 green bell peppers, diced

6 green onions, thinly sliced

4 cloves garlic, grated or pressed

2 tbsp chipotle paste (see tip)

1 tsp freshly ground cumin

1 tsp oregano

2 tsp salt

1 tbsp cocoa powder

1 tbsp Dijon mustard

1/2 cup white or apple cider vinegar

4 cans (400ml) Mutti Polpa Finely Chopped Tomatoes

1 large sweet potato, peeled and grated

2 cans red kidney beans, drained and rinsed

1 can black beans, drained and rinsed

Optional Toppings:

Cilantro leaves

Sour cream

Shredded cheddar

Diced avocado

In large pot, heat oil over medium-high heat. Brown beef thoroughly, turning as needed, about 7-8 minutes. Transfer to plate. Add 1 cup water, scraping up brown bits from bottom of pan. Add onion, celery, peppers and green onions; cook, stirring occasionally, until softened, about 3-4 minutes. Add garlic, chipotle paste, cumin, oregano, salt and cook, stirring, for 1 minute. Add cocoa powder, Dijon, vinegar, tomatoes and sweet potato stirring until combined. Submerge beef and bring to boil. Reduce heat to medium-low. Cover and simmer gently, stirring occasionally, until beef shreds easily, about 4 hours.

Remove beef from pot and let cool slightly. Skim excess fat. Add beans to pot, stirring to combine. Shred beef and return to pot. Stir to combine. Serve with fresh bread and additional toppings if desired.