Ingredients:

  • 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 15 oz 100% pure pumpkin puree
  • 29 oz fire-roasted diced tomatoes
  • 15 oz black beans, rinsed and drained
  • 15 oz kidney beans, rinsed and drained
  • 1 cup low sodium beef bone broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tbsp chipotle peppers in adobo, minced
  • 1 tsp smoked paprika
  • 0.5 tsp ground cinnamon
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper

Instructions:

  1. Sear the beef. Heat the avocado oil in your skillet over medium high heat. Add the beef chuck cubes in batches, browning until a dark, crispy crust forms on the outside. Note: Overcrowding will cause the meat to steam instead of sear.
  2. Sauté the aromatics. Remove the beef and add the diced onion and red bell pepper to the same pan. Cook until the onions are translucent and slightly golden.
  3. Bloom the garlic. Stir in the minced garlic for about 30 seconds until it becomes intensely fragrant.
  4. Deglaze the skillet. Pour a splash of the beef bone broth into the pan, scraping up all the brown bits (the fond) from the bottom.
  5. Combine ingredients. Transfer the beef, onions, and garlic into the slow cooker. Add the pumpkin puree, fire roasted tomatoes, black beans, and kidney beans.
  6. Spice it up. Add the chili powder, cumin, chipotle peppers, smoked paprika, cinnamon, salt, and black pepper.
  7. Add liquid. Pour in the remaining beef bone broth and stir thoroughly to combine the pumpkin into the liquid.
  8. Slow cook. Set your cooker to Low and cook for 8 hours until the beef is tender enough to shred with a fork.
  9. Final seasoning. Give it a taste. Adjust salt or add a squeeze of lime if it needs a bright lift before serving.