My Favorite Mexican Recipe

This recipe is the basis of several dishes. To begin with it can be eaten by itself as a delicious chili con carne. From there it can be used as the base for burritos, enchiladas, soft tacos or taquitos. It's even good over a bed of rice. I love to freeze it to pull out as the start of a quick Mexican dinner.

My dilemma has always been what to call it. I have settled on calling it my Mexican stew. You can call it whatever you want :)

First a few notes. The results from this recipe will be moderately spicy hot. Adjust the spices to your liking. This is a crockpot recipe. To prepare this in the oven, bake covered at 300 degrees F for 3 to 4 hours. Add 2 cups of water to the recipe. Check to see if you need additional water about half way through cooking.

Crockpot Mexican Stew

3 to 4 pound inexpensive beef roast
1/2 pound dried black beans, rinsed
1 15 oz can diced tomatoes with juice
1 15 oz can tomato sauce
1 10 oz can tomatoes with green chilies
1 envelope Lipton onion soup mix
1 tsp ground cumin
1 tsp dried cilantro leaves
2 tablespoons chili powder
1 tablespoon hot chili powder
1 tablespoon cocoa powder
1 clove garlic, minced
1 cup finely chopped carrots
salt and pepper

Place everything in the crockpot and set on low. Cook for 10 hours. The meat should be falling apart. Use forks to pull the meat apart and mix well into the sauce. This should be the consistency of a very hearty chili, not soupy.

OK, enough blogging. I promised to take mom to look at a sleep number bed. Leave a comment if you have questions!