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1 3-4 lb beef chuck roast
2 tb Chili powder
1 ts Oregano
1/4 ts Ground cumin
2 Garlic cloves; crushed through a press
1 Anaheim chile or other semi-hot green chile, seeded and chopped
2 md Onions; chopped
28 oz Can cut-up peeled tomatoes, undrained
30 oz Can chili beans; drained
2 1/2 To 3 T. quick-mixing flour
3 tb cold water
6 Flour tortillas; warmed
1 c Cheddar cheese (4 oz), shredded
3/4 c Sour cream
2 lg Ripe avocados
1/2 ts Seasoned salt
1 Garlic clove; minced
1 ts Fresh cilantro (optional)
2 tb Fresh lime juice
In a 6-quart Dutch oven, brown beef on both sides over high heat. Add chili powder, oregano, cumin, garlic, chile, and onions. Stir in tomatoes with their liquid. Heat to boiling; reduce heat to low and cook 2-1/2 to 3 hours, or until meat falls apart. Remove meat from cooking liquid and let stand until cool enough to handle easily.
Add beans. Blend together flour and cold water and stir into liquid in pot. Heat to boiling, stirring. Reduce heat to low and simmer 5 minutes. Spoon some of meat and bean mixture down center of each tortilla. Fold in ends and roll up. Place seam side down on a plate and top with more hot meat mixture. Top with cheese, Guacamole Supreme, and sour cream.
Guacamole Supreme: Mash avocados with a fork. Blend in seasoned salt, garlic, fresh cilantro if used, and 2 tablespoons fresh lime juice.