Steak Chicana - cooking recipe

Ingredients

3 lbs chuck roast
1 onion, halved pole to pole and sliced
1 bell pepper, sliced into 2-inch strips
4 garlic cloves
1 (20 ounce) can whole canned tomatoes
2 tablespoons grandma's spanish pepper (or use a combination of chili powder and ground cumin)
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
6 flour tortillas (optional)
20 ounces refried beans (optional)

Preparation

Cut the chuck roast into 2-inch cubes and season with salt and pepper.
Heat oil on medium-high in a Dutch oven until shimmering.
Add the meat and brown on all sides.
Add sliced onion and saute for 5 minutes.
Add bell pepper and garlic and saute for another 5 minutes.
Add tomatoes, and seasonings and bring to a simmer.
Cover and simmer on low for three hours on stove. Alternatively, you may cover and put in a 300-degree oven and cook for three hours. You may also cook for 8 hours on low in a 6-quart slow cooker (or 6 hours on high).
Serve in tortillas with beans (like a burrito) or on its own in a bowl and enjoy!