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© Meredith Corporation. All rights reserved. Used with permission.
Cut meat into 1-inch pieces. Drain dried tomatoes, reserving 2 tablespoons of the oil; chop and set aside.
In a 5- to 6-quart Dutch oven, heat the reserved 2 tablespoons oil over medium-high heat. Add half of the meat; cook and stir until brown. Remove from Dutch oven. Repeat with the remaining meat.
Return all of the meat to the pot. Add onions, red and green bell peppers, carrots and garlic. Cook over medium heat for 2 minutes, stirring occasionally. Stir in dried tomatoes, raisins, cumin, crushed red pepper, salt and black pepper; cook and stir for 2 minutes. Stir in green chiles; cook for 1 minute.
Stir in crushed tomatoes and water. Bring to a boil; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is tender, stirring occasionally. Sprinkle with cheese and, if desired, green onions.