Week 10~ Braised Chipotle Beef

So I keep trying to move away from crockpot recipes, but it was a lousy 43 degrees yesterday. Ugh. I am soooo ready for warmer weather! This was a spicy, fragrant way to make beef in the crockpot! This one is a keeper for sure.

3 pound chuck roast, cut into 2 inch cubes
1/2 tsp black pepper
2 TBS vegetable oil
1 large onion cut into 1 inch pieces
2 red bell peppers, cut into 1 inch pieces
2 cloves garlic
1 TBS chipotle chili powder ( can substitute conventional chili powder)
1TBS paprika
1 tsp dried oregano
1 TBS ground cumin
3 TBS tomato paste
1 cup beef broth
1~ 14 oz can diced tomatoes, drained

1~ pat the beef dry with paper towels, and season with black pepper. Heat 2 TBS of oil over medium high heat. Cook beef in skillet and brown on all sides, transfer to crock pot.

2~ add remaining oil to skillet and saute onions, then bell pepper, and garlic, just until softened.

3~ stir in chili powder, paprika, oregano, cumin, tomato paste. Transfer to crock pot.

4~ stir beef broth and diced tomatoes in skillet to scrape up any bits from seasonings. Pour over beef in crockpot. Cook on low 7 hours or until the beef is tender.

Server over hot cooked rice.

I could not find chipotle powder at our local farmers market, but did find dried chipotle. (they are jalapenos)
To be sure they wouldn't be too hot, my assistant (hubby) de-seeded them first, then we chopped them up really fine. Only used one and it was plenty hot!