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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub the meat well with the chili powder and salt. | 2. Let it sit until it comes to room temperature. | 3. Cut it into 1-1/2" cubes. | 4. In a large skillet with a tight cover, saute the diced bacon over medium high heat until most of the fat is rendered. | 5. Pour off all but about 3 Tbls of bacon fat. | 6. Saute the beef in the skillet with the bacon until it's well browned on all sides. | 7. Add the onion, garlic and minced chipotle. | 8. Stir and toss until the onion and garlic softenes and browns slightly. | 9. Add the wine, Triple Sec and orange zest. | 10. Cover the pan and simmer over very low heat until the meat is fork tender, about 1 hour depending on the cut of beef selected. | 11. Serve with 3/4 c baked acorn squash, buttered and sprinkled with cinnamon, or serve it over 3/4 c spaghetti squash. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	2			806.9352	0.0	179.5204	4.5333
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
salt				-	-	-	-
bacon	1/4		diced	29.19	0.0896	0.8834	2.7783
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
garlic	4	cloves		17.88	3.9672	0.7632	0.06
chipotle chile	2		canned minced	806.9352	0.0	179.5204	4.5333
zinfandel	1	cup		806.9352	0.0	179.5204	4.5333
triple sec	2	tablespoons		806.9352	0.0	179.5204	4.5333
orange zest				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.