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beef

Red Chili Beef

May 31, 2016

Red Chili Beef

So I can’t find my beloved sunglasses. I have looked all over. ALL OVER. For 2 weeks. And I can’t find them. So annoying.

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First of all, I need them driving to and from work every day so that’s annoying to deal with.

Second of all, I just loved the frames.

Red Chili Beef-2

I just ordered 2 new pairs from Firmoo. (Totally not sponsored!) I figure that since I ordered new ones I will now find the ones I can’t find. And if not, then I have 2 new pairs.

Plus, I mean, how could I resist?!?! They are having a BOGO sale now so I got 2 prescription sunglasses for $71, and that included expedited shipping. That $12 is so worth is since they just take 3-5 business days that way vs 2 weeks since they are from China. So worth it.

Red Chili Beef-5 Red Chili Beef-6

I can’t wait to get them and wear them 24/7, or at least when it’s sunny out!

Any who, I purchased a package of New Mexico chilies on a whim and they have been taunting me since then. I had no idea what to do with them, I just picked them up.

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Well, I dove into the interwebs and found this awesome recipe for Red Chile Beef.

Now, don’t stress if you can’t get your hands on New Mexico Chilies, you can substitute California or ancho chilies. New Mexico chilies have a bit more heat but you’ll still have great results.

Red Chili Beef-3

I seriously can’t get over how much I love this sauce. It gives the tender beef so much flavor and a subtle richness. And the kicker is that it wasn’t hard to make at all. Just don’t touch your eyes… lesson learned! (duh!)

Be sure to give this a try so that you can enjoy it in tacos, enchiladas, burritos, quesadillas, and much more!

Red Chili Beef-4

Red Chili Beef

Makes 8 Servings

Ingredients

For the pork

  • 3 pound boneless pork roast/shoulder (or 3 1/2 pound bone-in)
  • 1/2 Cup beef stock
  • salt and pepper
  • 2 Tablespoons oil

For the sauce

  • 3 ounces (about 12) dried new mexico chilies
  • 1 Tablespoon olive oil
  • 3 cloves of garlic, minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt

Process

  1. Prepare the roast by sprinkling salt and pepper on all sides.
  2. In a large skillet, heat the oil over medium heat. Brown all sides of the roast.
  3. Place the roast and beef stock in a slow cooker. Cook on low 6-8 hours, until tender and falling apart.
  4. While the beef is cooking, prepare the red chili sauce. Begin by removing the stems and seeds from the dried chilies.
  5. Fill a medium-sized pot 2/3 full with water. Add the chilies to the water, turn the heat to high and bring to a boil. Remove from heat and place a small plate on the chilies to keep them under the water. Cover the pot and let sit for 30 minutes.
  6. Place the chilies with 1/2 Cup of the soaking water in a food processor or blender. Blend until smooth.
  7. Press the mixture through a fine-mesh strainer to remove any seeds and remaining tough skins.
  8. In the pan, heat olive oil over medium heat. Add the minced garlic and cook until it just starts to brown, about one minute. Add the chili puree, cumin, and salt. Stir continuously while cooking for one minute or two. Remove from heat.
  9. When the roast is done cooking, remove the roast to a rimmed cutting board. Pull apart the beef with 2 forks, or by hand. Remove any big chunks of fat or gristle.
  10. Mix 1/4 cup of the slow cooker liquid juices from the beef into the (warm) red chili sauce. Discard the excess liquid.
  11. Place the pulled beef back in the slow cooker. Pour the sauce over the beef, stirring to coat. Serve or keep on “warm” or “low” setting until ready to serve.

Adapted from From Scratch to Plate

Filed Under: Meat, Recipes Tagged With: beef, red chile, red chili, slow cooker, taco tuesday, tacos

Slow Cooker Beef Burgundy Stew

February 5, 2014

Slow Cooker Beef Burgundy Stew is a hearty, healthy dinner that will comfort you throughout the cold winter months. It’s coziness in a bowl.

Post from 2/5/14, Pictures updated 12/30/18

Post Contains Affiliate Links. Read my full disclosure HERE

We’re getting snow again in Boston today. Big surprise! It’s the year of snow!

Well, it’s the year of the horse but whatever.

…

Read More

Filed Under: Recipes, Soups, Stews, Chili Tagged With: bacon, beef, Beef Burgundy Stew, Beef Stew, crock pot, slow cooker, Slow Cooker Beef Burgundy Stew, stew

Beef and Mushroom Hot Pot

April 24, 2012

I love my slow cooker. It has been there to pull me out of some tough weeks when I don’t have the time to cook but don’t want to get take out. I realized that I was neglecting it this year so I pulled out the Semi-Homemade Slow Cooker Recipes 2 and went right to a recipe I had bookmarked for a while now. I was always drawn to it because it was affordable, quick, and flavorful… sign me up!

 

I really enjoyed this slow cooker meal. I know I’ll make it again because it was so flavorful and was so simple. I made some changes to the recipe to suit out palate and what we had on hand. For example, since we always have carrots around I used fresh instead of the frozen as specified. My advice for the recipe to come out well is use low-sodium beef broth and to not cook it for too long.  The broth concentrates so it would be way too salty if you use regular broth. Because of my schedule I actually had to cook it for 10 hours. I wish I could simply tell work I need to leave early to manage me slow cooker… imagine! ha! The rice was a bit gummy/mushy at the bottom. It didn’t ruin the meal at all but just something I noticed comparing the rice at the top verse the rice at the bottom.

 

Beef and Mushroom Hot Pot

Serves 6

Ingredients

  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 pounds stew meat, cut into small pieces
  • 1 pound of mushrooms, sliced (2 80z packages)
  • 4 carrots, cleaned and sliced into 1/4″ thick rounds
  • 1 box (6 oz) of wild rice blend
  • 2 14 oz cans of low sodium beef broth
  • 1 tablespoon ground black pepper

Process

  1. In a small bowl combine the Dijon mustard and Worcestershire sauce. Mix together well and set aside.
  2. In a 5-6 quart slow cooker, combine all of the ingredients together.
  3. Set slow cooker for 6-8 hours.
  4. Mix halfway through, if the mixtures looks like it is drying out or too soft in areas.
  5. Enjoy!

Filed Under: Meat, Recipes Tagged With: beef, carrot, crock pot, dijon mustard, dinner, food, hot pot, low sodium, mushrooms, Sandra Lee, slow cooker, slow cooker recipes, stew, stew meat, wild rice

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