Karens Recipes.com
| | | Site Credits :: Legal :: Privacy Notice | | | | | | Recipe Categories | | | Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup | | |
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at karensrecipes.com.
Cooking tools:
- Blender
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Wooden spoon
- Paring knife
- Slotted spoon
- Serving bowl
Ingredients
- 2 11 oz. cans tomatillos, rinsed and drained
- 3/4 cup lightly packed cilantro leaves
- 3 dried ancho chiles, stems and seeds removed
- 1 small jalpeno pepper, seeded
- 2 14.5 oz. cans fire-roasted diced tomatoes, undrained
- 1 1/2 pounds beef chuck, cut into 1-inch pieces
- Salt
- pepper
- 2 T. olive oil
- 2 cups chopped onions
- 1 cup chopped sweet green peppers
- 4 cloves garlic, minced
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 cup frozen whole kernel corn, thawed
- 1 tsp. oregano
- 2 T. chili powder
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by email