[Recipe] Slow cooker spicy beef something-or-other.
As is often the case when the mother-in-law shares with us the bounty of her garden, we end up with way more veggies than we know how to use before they go bad. This time, the big score was tomatoes. We had a roast in the freezer anyway, so I got an idea. I wouldn't call it chili, because to be honest I didn't so much as glance at a chili recipe before making this and wouldn't know the first thing about how to make it from scratch. It was, however, spicy and delicious, and it uses chilis.
You will need...
3 lb. chuck roast, with the fat trimmed. You could probably cube it in advance. I just tossed the whole thing in and cut it up after it cooked through, then stewed it for another couple hours.
1 onion, chopped
6-8 medium tomatoes, cubed
2-3 chilis, seeded and threaded
1 jalapeno, seeded and threaded
1 c. beef stock
2 t. chili powder
1 t. cayenne powder
1 clove garlic, crushed
1 T. corn starch
What you do with it...
Toss the meat and onions in a crock pot. Puree everything else together. Pour it on top, stir it up a little, slow cook for at least four hours on high or at least six on medium. If you put the roast in whole, take it out once it's cooked through, shred it, and stir it back in to cook for another couple hours.
Some thoughts...
We were left with a lot of sauce. You could add things to it to stretch it out, like beans or veggies or whatever, or separate it and use it as a base in a soup or stew.
In case the long list of spicy ingredients wasn't a clue, this is not a mild dish. The chilis we used weren't very hot, and I didn't find it too spicy at all. Then again, I appreciate foods that set my face on fire, so if your tastes are milder, this might not be the dish for you. If you think non-inflammatory foods are for the weak, use hotter chilis and kick it up a few notches. Bam.
This was a highly experimental dish. I would welcome advice and comments. I intend to play around with this again once we have another tomato score.
You will need...
3 lb. chuck roast, with the fat trimmed. You could probably cube it in advance. I just tossed the whole thing in and cut it up after it cooked through, then stewed it for another couple hours.
1 onion, chopped
6-8 medium tomatoes, cubed
2-3 chilis, seeded and threaded
1 jalapeno, seeded and threaded
1 c. beef stock
2 t. chili powder
1 t. cayenne powder
1 clove garlic, crushed
1 T. corn starch
What you do with it...
Toss the meat and onions in a crock pot. Puree everything else together. Pour it on top, stir it up a little, slow cook for at least four hours on high or at least six on medium. If you put the roast in whole, take it out once it's cooked through, shred it, and stir it back in to cook for another couple hours.
Some thoughts...
We were left with a lot of sauce. You could add things to it to stretch it out, like beans or veggies or whatever, or separate it and use it as a base in a soup or stew.
In case the long list of spicy ingredients wasn't a clue, this is not a mild dish. The chilis we used weren't very hot, and I didn't find it too spicy at all. Then again, I appreciate foods that set my face on fire, so if your tastes are milder, this might not be the dish for you. If you think non-inflammatory foods are for the weak, use hotter chilis and kick it up a few notches. Bam.
This was a highly experimental dish. I would welcome advice and comments. I intend to play around with this again once we have another tomato score.