Ingredients
6 bacon strips, chopped2 beef flank steaks (1 pound each), cut in half1 can (28 ounces) crushed tomatoes2 cups beef stock1 can (6 ounces) tomato paste5 garlic cloves, minced1 tablespoon ground cumin2 teaspoons dried thyme3/4 teaspoon salt1/2 teaspoon pepper1 medium onion, thinly sliced1 medium sweet red pepper, sliced1 medium green pepper, sliced1/4 cup minced fresh cilantroHot cooked rice
Preparation
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
In same skillet, heat drippings over medium-high heat; brown steak in batches. Transfer meat and bacon to a 5- or 6-qt. slow cooker. In a large bowl, combine tomatoes, beef stock, tomato paste, garlic, seasonings and vegetables; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Shred beef with two forks; return to slow cooker. Stir in cilantro. Remove with a slotted spoon; serve with rice.
