In a dutch oven or large pan cook the diced bacon over medium heat until crispy, about 5 to 6 minutes. Remove bacon with a slotted spoon to a bowl line with paper towels to absorb the grease.
Generously season the stew meat with salt and pepper and cook in the bacon fat over medium heat until well browned on all sides, about 6 minutes. Remove meat with a slotted spoon to the same bowl as the bacon.
Add the pork and beef to the pan and cook while breaking them up until no longer pink, about 5 minutes. Remove pork and beef with a slotted spoon to the same bowl as the stew meat and bacon.
Add the onions and peppers to the pan and cook for about 3 minutes, stirring often. Stir in the garlic and cook 20 seconds or until garlic becomes fragrant.
Pour in the beef broth and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck on bits from the bottom.
Pour in the diced tomatoes, tomato puree, red pepper flakes, chili powder and 1 tsp salt. Bring to a boil over medium-high heat, stirring occasionally.
Add all the meats to the crock-pot and when the tomato sauce mixture begins boiling pour that in the crock-pot over the meats.
Cook covered on low for 6 to 7 hours or until stew meat is tender and pulls apart. Add salt and pepper to taste.
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