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