Zesty Beef Sangria
2 pounds chuck roast, rump roast or brisket
2 tablespoons chili powder
salt, to taste
1/4 pound smoked slab bacon, diced
1/4 cup chopped onions
4 cloves garlic, minced
2 cans chipotle chiles, minced, optional; see note
1 cup red wine, Zinfandel or Spanish Rioja
2 tablespoons Triple Sec
zest of 1/2 medium orange
Rub meat well with chili powder and salt. Let it sit until it comes to room temperature. Cut into 1 1/2-inch cubes.
In a large skillet with a tight cover, saute the diced bacon over medium-high heat until most of the fat is rendered. Pour off all but 3 tablespoons of bacon fat. Saute the beef in the skillet with the bacon until it’s well browned on all sides. Add the onion, garlic, and minced chiles. Stir and toss until the onion and garlic softens and browns lightly.
Add the wine, Triple Sec, and orange zest, cover the pan, and simmer over very low heat until the meat is fork-tender, about 1 hour, or longer, depending on the cut of beef selected.
Substitute green chiles instead of chipotle chiles.