Categories: Appetizer, Sides

Ingredients

• 2 t. EVOO
• 2.5-3 lbs Beef Rump Roast, but in one inch pieces
• 1 T. Chili Powder
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 carrot, small dice
• 1 large green pepper, chopped
• 1/4 cup corn meal
• 1 t. coarse salt
• 1.5 cups beef broth
• 1 jar salsa
• 3 cans pinto beans, drained and divided (1.5 cups set aside)
• Garnishes:
• cilantro
• fried tortilla strips
• cheddar cheese
• sour cream

Directions

1. In a large heave Dutch oven, brown been in oil.

2. Add chili powder and garlic, continue to cook until all liquid reduces and meat starts to stick, add onions, carrots, peppers, sugar, salt, and corn meal.

3. Add broth and salsa, stir, bring to boil and cover and reduce heat to simmer.

4. ok about 1 hour, add 1.5 cups beans and cook another hour.

5. To thicken, puree remaining beans and some of cooking liquid in a processor or blender.

6. Add to pot, stir and cook 10 mins.

7. When ready to serve, place in bowl with garnishes.

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