Ingredients
| 2 tbsp. | cooking oil | | 1 (3 lbs.) | lean beef roast, cut into 1/2-inch cubes | | 2 | md. onions, sliced | | 1 can (1-1/8 lb.) | tomatoes with jalapenoes, tomatoes cut up, liquid reserved | | 1 can (15 oz.) | pinto beans, rinsed and drained | | 2 cans (4 oz. each) | chopped green chilies | | 1 can (10-1/2 oz.) | condensed beef broth | | 1 tbsp. | sugar | | 1 clove | garlic, minced | | 1 to 2 tsp. | ground cumin | | 1 | green pepper, chopped | | 1 cup | water | | Salt, to taste | | Shredded Monterey Jack cheese |
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Instructions
In a Dutch oven, heat oil over medium high. Brown beef on all sides. Add all remaining ingredients except cheese: bring to a boil. Reduce heat; simmer 1-1/2 hours or until meat is tender. Serve in bowls topped with cheese.
Author's Comments
Look for tomatoes with jalapenoes in the ethnic food section of your grocery store.
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