2 Tbsp. vegetable oil
1 lb. beef stew meat, cubed
1 lb. ground beef or pork
Salt and pepper

  • Heat oil in large pot or dutch oven
  • Brown stew meat, then add ground beef/pork and brown.
  • Season with salt and pepper to taste

1 Tbsp. vegetable oil
1 onion, coarsely chopped
1 bell or poblano pepper chopped
1 Tbsp. chopped jalapeño pepper or 1/4 tsp. dry jalapeño flakes

  • Clear a space in the middle of the pot, add oil and vegetables, and saute for 5 minutes

4 cloves garlic, minced
1 tsp. chipotle pepper
1/2 tsp. crushed red pepper flakes
1/2 tsp. paprika
1 Tbsp. sauce from canned chipotles in adobo, or more to taste
1/2 tsp. ground cumin
1 tsp. dried oregano
1 Tbsp. tomato paste or ketchup
28 oz. crushed tomatoes
1 Tbsp. brown sugar
1 Tbsp. white vinegar

  • Clear a space in the middle of the pot, add spices, and mix well
  • Add tomato, sugar, and vinegar, and mix in, then cook for 4 minutes until thickened

4 cups beef or chicken broth
30 oz. pinto beans

  • Stir in broth, bring to a boil, then reduce heat to a simmer
  • Stir in beans, and cook uncovered for 60+ minutes until desired thickness

Source: WaPo Tex-Mex recipes feature, originally from “Pati’s Mexican Table” by Pati Jinich.

2020-08-16 20:58:27: Differences:

  • used drippings for onion/pepper/etc. additions because the pan didn’t dry out
  • did not use any adobo sauce
  • used 1 can each of crushed tomatoes, black beans, and refried beans
  • used 2 cups of chicken stock, boiled down to roughly the right consistency and steak was tough, so added another cup