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Salsa Beef

  • Red Gold Tomatoes Salsa Beef Chili
PREP: 10 minutes
COOK: 3 hours 30 minutes
Flavorful and tender chunks of meat in a savory tomato broth. Serve over rice or egg noodles for an easy meal.  Or for a Whole30 option, serve over riced cauliflower.


3 pounds boneless chuck roast, trimmed and cut into 2 inch chunks
4 tablespoons vegetable oil, or oil of choice such as olive or coconut
Salt and black pepper to taste
1 medium onion, chopped
2 teaspoons garlic, chopped or use puree
1 (28 ounce) can Redpack® Diced Tomatoes
4 tablespoons Redpack® Tomato Paste
green chilies
ground coriander
lime juice, from one lime
fresh chopped cilantro


  • Season beef with salt and pepper.  In a large Dutch oven, heat 2 tablespoons of oil over medium high heat.  Brown meat in batches until all are browned.  Remove browned beef and reserve on a plate.
  • Add 2 tablespoons oil to pan and heat.  Add onion and cook 2 to 3 minutes.  Add garlic and cook for 1 minutes.  Add tomato paste and cook additional 2 minutes.  Add diced tomatoes, green chilies and coriander, stir to mix.  Add beef to pan along with any accumulated juices.  Cover and bring to a simmer.
  • Reduce heat to low and cook 3 to 3 1/2 hours, stirring occasionally.  Cook until beef is pull apart tender.  Taste and adjust salt and pepper.  Garnish with fresh chopped cilantro before serving.

Cook's Note:
Can be prepared in slow cooker after browning meat by cooking on low 6- 8 hours or 5 hours on high.


Calories: N/A | Fat: N/Ag | Trans Fats: N/Ag | Cholesterol: N/Amg | Sodium: N/Amg | Carbohydrate: N/Ag | Fiber: N/Ag | Protein: N/Ag | Vitamin A: N/A% | Vitamin C: N/A% | Calcium: N/A% | Iron: N/A%


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