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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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This is rich & satisfying, and can be as varied as the side dishes served with it. Have plenty of warm tortillas on hand, along with rice, beans, diced onion, shredded cheese, and/or sour cream. This feeds a crowd, or is great to freeze for another yummy meal or two. Ingredients:
8 lbs chuck roast |
1 lb bacon |
10 garlic cloves, minced and crushed |
2 tablespoons red jalapeno chiles, chopped |
1 ounce unsweetened chocolate |
1 (15 ounce) can tomato sauce |
1/4 cup creamy peanut butter |
1 1/2 tablespoons mexican oregano |
8 whole chiles de arbol |
1 teaspoon crushed chili pepper |
1/2 teaspoon ground cumin |
3 minced new mexico chili pods |
1 large yellow onion, minced |
6 tablespoons hot mexican chili powder |
1 tablespoon hot paprika |
Directions:
1. Slice the roasts in half thickness and rub with 2 tablespoons of the chili powder.
2. Sear the roasts over medium high grill, 5 minutes per side.
3. Cut the roasts into 1 inch cubes and place in crockpot.
4. In skillet, fry bacon slices over medium heat until crisp, and drain on paper towels.
5. Crumble bacon into small pieces and add to crockpot.
6. Drain off almost all bacon drippings and return skillet to heat.
7. Add onion and garlic to skillet and saute over medium high heat for 5 minutes.
8. Add to crockpot with tomato sauce, jalapeno, chocolate, peanut butter, oregano, chili de arbol, minced chili pods, crushed chili pepper, cumin, paprika, and remainder of chili powder.
9. Set on low heat and simmer 6 hours, stirring occasionally.
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