Chicana...Mexican I Think?

• 3 lbs chuck roast, cut into cubes
• 3 bell peppers, chopped
• 3 jalapeno peppers, chopped
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 (28 ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 1/4 teaspoon chili powder
• salt and pepper
• minced cilantro (to garnish)

1. In crockpot add the roast, peppers, onion, garlic, tomatoes, tomato paste, chili powder and salt. Stir until well combined.
2. Set crockpot for 8 hours if you have a timer on low and let cook.
3. Serve with refried beans and rice!
4. If cooking on the stove, add a 28 oz can of water (the can the tomatoes were in) to start with, you may need more or not as the cooking time goes on. You may have a faster cook time with this method.

chuck roast, bell peppers, peppers, onion, garlic, tomatoes, tomato paste, chili powder, salt, cilantro

Taken from www.food.com/recipe/chicana-mexican-i-think-183483 (may not work)