January 20, 2015

spicy chipotle beef over grits

Yum
 This is spectacular... down home spectacular.  The coolness of the green onions and creaminess of the grits helps to balance out the spicy beef, but this is spicy and perfect for those that love heat!  I am determined to create and find recipes that can be done in a slow cooker and not come out tasting bland and boring.  You all know those recipes... yes great I got to leave it to cook, but the flavor?  Not so much!  So slow cooker lovers... watch for more to come!

Servings 6
Total Time 3+ hours

INGREDIENTS
  • 2 tablespoons olive oil
  • 1 1/2 pounds stew meat or diced chuck roast
  • 1/2 of an 11 ounce can chipotle peppers in adobo sauce
  • 2 cups beef broth, more if needed
  • 3 cloves garlic, minced
  • 1/2 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 small onion, diced
  • 1 green bell pepper
  • 2 cups stone ground grits
  • 3 cups chicken (or beef) broth
  • 1 1/2 cups water
  • 1 cup milk
  • 1 cup thinly sliced or grated cheddar cheese
  • 1 bunch green onions, sliced 



INSTRUCTIONS

In a large pot, over high heat, add 1 tablespoon of oil.   Throw in stew meat and brown for 2-3 minutes or until all sides are browned.  If you are using a slow cooker to cook the meat then add the meat to the slow cooker now along with the following ingredients and cook on low for 8 hours- if not then leave it in the skillet.  Add the chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. 


Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick (watch the meat occasionally and add more beef broth as needed).  


During the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of oil. Add diced onion and bell pepper, cooking for five minutes or so. 


Pour in grits, then add chicken (or beef) broth and water. Stirring continuously bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally.  


When it begins to need more liquid and thickens add the milk and stir until well blended.  During the last 10 minutes of cooking stir in the cheese.
 

Serve pile of grits with beef (liquid and all) over the top. Sprinkle on sliced green onions and enjoy!!!

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