Slow Cooker Beef Tinga recipe

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Ingredients

2 tablespoons vegetable oil
2 ½ pounds beef chuck, cut into 2-inch cubes
1 large onion, diced
5 cloves garlic, pressed
½ pound chorizo sausage
1 (14 ounce) can dark red kidney beans, rinsed
1 (14 ounce) can diced tomatoes
14 fluid ounces water
1 (6 ounce) can tomato paste
6 chipotle chiles in adobo sauce, finely chopped
3 cups tomato juice, or as needed
1 pinch salt and ground black pepper to taste

Nutrition Info

470.2 calories
carbohydrate: 20.6 g
cholesterol: 89.5 mg
fat: 30.4 g
fiber: 5.3 g
protein: 28.4 g
saturatedFat: 10.9 g
servingSize: -
sodium: 1092.9 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic, cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.

  2. Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker, fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.

  3. Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.

Recipe Yield

8 servings

Recipe Note

I love this spin-off on Mexican chili. Serve with warm flour tortillas, or eat in a bowl like chili, topped with fresh slices of jalapenos. Or spoon it over a warm corn tostada and garnish like a taco.

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