1 tbsp butter
1 lb (approx) leftover pot roast, chopped
Salt and freshly ground black pepper
1/2 tablespoon ground cumin
1 tsp rosemary, crushed
1 tsp paprika
1 cup red wine
2 tablespoons finely chopped semi-sweet chocolate
1 yellow onion, finely diced
1 dried pepper, finely chopped (I used cascabel)
3 potatoes, peeled and diced
2 cups homemade beef stock, or canned low-sodium or water ( or some combo that’s on hand)
2 (16-ounce) can diced tomatoes
- Heat butter in a large stock pot over high heat. Season with salt and pepper, add onion and chopped chili. Sprinkle with the seasonings and stir well.
- Deglaze the pan with the wine and bring to a boil. Stir in the chocolate and cook until beer is almost completely reduced.
- Add the stock and tomatoes and bring to a boil. Boil for 15 to 20 minutes, or until all vegetables are tender.
- Reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat and adjust seasonings.
This can be served in a bowl with cheese and sour cream, as a nacho topping, over a baked potato or over rice. It can also be done in the slow cooker on low, just do steps 1 and 2 as described then combine everything in a crockpot and cook for 4-6 hours.