Roast all the peppers except the jalapeno over direct flame until the skin blackens. Put the peppers in a large bowl and cover with plastic wrap. Allow the peppers to cool. Remove the peppers and then peel away the blackened skin. Do not rinse under water, remove skin with a paper towel. Remove the stems, ribs and seeds.
Chop peppers into 1 inch chunks. Dredge beef in flour seasoned with salt and pepper. Sautee in oil until brown. Dranin off all but 1 tbs fat. Sautee the garlic and half of the chopped onions until slightly brown.. Add the beef stock, water, onion and jalapeno that has been deseeded. Add chili powder, cumin and simmer until reduced by half. Add the beef and roasted peppers back to the pot. Simmer 30 min to one hour.
Add a bit of cornstarch to thicken the sauce. Serve with Chopped clilantro and sour cream.
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|Serving Size: 1 Serving (986g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 311 (54%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 112.3mg||35 %|
|Sodium 1124.5mg||39 %|
|Potassium 2016mg||53 %|
|Total Carbohydrate 25g||7 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 19.4g|
|Protein 44.8g||64 %|
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Calories per serving: 581
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