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Ingredients

• 2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 tablespoon chili powder
• 1 (6-oz.) can tomato paste
• 2 cups beef broth
• 1 small white onion
• 1 (8-oz.) can tomato sauce
• 1/2 medium-size green bell pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• Flour or corn tortillas, warmed
• Toppings: shredded Cheddar or Monterey Jack cheese, sour cream

Description

Brown The Meat In A Dutch Oven, Then Let The Slow-cooker Work Its Magic As The Rich Spices Meld. You Can Also Serve The Versatile, Tender Beef Over Baked Potatoes Instead Of In Soft Tortilla Shells.

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