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venison backstrap--cubed small
multicolored sweet peppers
marjoram, dried and crushed
beef bouillon powder
black beans 30 oz
yukon gold potatoes--cubed and cooked
cilantro and sour cream for garnish
Heat oil in a heavy bottomed Dutch oven over medium heat. Cube and add meat as you go.
Add peppers, onions and garlic and saute until the meat looks done and the vegetables are starting to soften.
Add spices and stir until aromatic.
Pour in water, chili sauce and beef bouillon.
Bring to a boil and add beans, potatoes and tomatoes. (I actually used some from the previous night's dinner)
Cover and turn to a simmer. This is pretty thick so make sure your heat is low enough and that you stir often during the simmer time.
Enjoy with the garnish and some tortilla chips!
Last Updated: Sun, Jan 31, 2016