Slow-Cooked Beef Tinga

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

Step 1

Lightly heat some oil in a large skillet over medium-high heat. Brown the beef chuck on all sides, which should take about 5 minutes. Then, toss in the chopped onion and garlic, cooking everything together until the onions soften and everything smells amazing, around 3 to 5 minutes. Once that’s ready, transfer the beef mixture to your slow cooker.

Step 2

Use the same skillet to cook the chorizo. Stir it around until it’s nicely browned and crumbly, about 5 minutes. Add the cooked chorizo to the slow cooker along with the kidney beans and diced tomatoes. Take an empty can, fill it with water, and pour that into the slow cooker to help everything simmer nicely.

Step 3

Stir in some tomato paste and chipotle peppers for a bit of smoky heat. Then, pour in enough tomato juice to fill the slow cooker almost to the top. Cover and let it cook on low for 5 to 7 hours, until the beef is super tender and the sauce has thickened up beautifully.