INGREDIENTS
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2 tablespoons canola oil
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1 (3 pound) beef chuck roast, cut into 1/2-inch cubes
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Kosher salt and freshly ground black pepper
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2 medium onions, chopped
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1 small jalapeno, chopped
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1 tablespoon plus 1 teaspoon chile powder, divided
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1/4 teaspoon ground cinnamon
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1/4 teaspoon crushed red pepper flakes
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1 tablespoon chopped garlic
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1 (28-ounce) can chopped tomatoes, strained, juice reserved
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1/2 cup sour cream
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1 teaspoon lime juice
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1 teaspoon hot sauce
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Special equipment: slow cooker