12 oz beef stew meat, trimmed and cut into 2 inch cubes
3 cloves garlic, mince
1 lime, zested and juiced, divided
1/2 red onion, chopped
1/2 jalapeno chile pepper, seeded and finely chopped
2 cups boxed or jarred unsalted crushed tomatoes
1 cup canned unsalted black beans, drained and rinsed
1 cup canned unsalted pinto beans, drained and rinsed
2 Tbsp raw honey
1 tsp chili powder
3/4 tsp sea salt
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp fresh ground pepper
1/2 cup sour cream
1/2 cup frozen corn, thawed
1/4 cup finely chopped fresh cilantro
Instructions
In a 6-qt slow cooker, combine beef, garlic, lime juice, onion,
jalapeno, tomatoes, black beans, pinto beans, honey, chile powder,
salt, cumin, coriander, and black pepper. Stir well, then cover and
cook on low heat until beef in tender, about 7 hours.
Meanwhile, prepare lime crema, in a small bowl, combine sour
cream and lime zest. Cover and refrigerate until needed.
Uncover slow cooker and stir in corn and cilantro. Divide among
serving bowls and top with lime crema.
Originally Submitted
4/30/2015
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You can add this Slow-Cooker Mexican Beef Chili w/ Lime Crema recipe to your own private DesktopCookbook.
