Slow Cooked Beef And Dried Chiles Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.

Steps:

• 1. Place roast in slow cooker.
• 2. Remove seeds and stems from the dried peppers. Tear up the chiles and place in a food processor, add garlic, pulse a few times, add to slow cooker. The type of New Mexico chile will determine the heat in this recipe. I used mild and my roast had no heat, just off the hook delicious flavor.
• 3. Add cumin, onion slices, salt, worcestershire sauce, liquid smoke, beer and enough water or beef stock to completely cover roast.
• 4. I have a 6 qt. Nesco elec. roaster, and I put it on 325° and cooked the roast for between 3-4 hrs until it was pull apart tender. This could also be done in the oven with a lidded pan, or crock pot, cooking times may vary.
• 5. I flipped the roast about once an hour, that is how I knew she was done, the last flip resulted in the roast falling apart.
• 6. Place any remaining juice in a blender and puree, add back to shredded roast.

Steps:

• In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

Steps:

• Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
• Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
• Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
• Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.