Slow Cooker Beef Tinga

Chunks of beef chuck are simmered in a rich tomato-based sauce with chipotle peppers in this easy slow cooker recipe for beef tinga.

• Preparation Time: 15 mins
• Cooking Time: 5 hr 15 mins
• Total Time: 5 hr 30 mins
• Calories: 470 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 pinch salt and ground black pepper to taste
• 1 large onion, diced
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can diced tomatoes
• 5 cloves garlic, pressed
• 14 fluid ounces water
• 1 (14 ounce) can dark red kidney beans, rinsed
• 6 chipotle chiles in adobo sauce, finely chopped
• 3 cups tomato juice, or as needed
• 0.5 pound chorizo sausage
• 2.5 pounds beef chuck, cut into 2-inch cubes

Recipe Instructions

Step 1

Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.

Step 2

Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.

Step 3

Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.