Heat the oil in a large saute pan over medium-high heat. Season the beef pieces generously with salt and pepper. When the oil is hot sear the beef (in batches, dont overcrowd the pan) until well browned on all sides, about 7 minutes per batch. Transfer the seared beef to a 5 quart slow cooker.
Keep the pan over medium-high heat and add the onion and bell pepper. Cook the onion and bell pepper, stirring occasionally, until softened, about 5 minutes.
Add the tomatoes, garlic powder, chili powder, chicken stock, and red pepper flakes. Stir to combine while scraping the bottom of the pan with a wooden spoon to release any stuck on bits. Pour contents of the pan into the slow cooker with the beef. Add the beans to the slow cooker and stor to combine. Cover the slow cooker and cook on LOW for 8 hours.
In a small bowl mix together the cornstarch and water until cornstarch is fully dissolved. Pour the cornstarch mixture into the slow cooker, stir to combine and season with salt and pepper to taste.
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