There's nothing like a big hunk of meat to warm you up on a chilly day. This is man-pleasin' food. My brother, dad, and Adam all ate big helpings. Although I only used 2 pounds of meat, the beans and the corn really stretches both the servings and the number served.
The Ingredients.
serves 8
2 pounds boneless beef chuck roast
1 teaspoon chipotle chile powder
1 (15-ounce) can chili beans, undrained
1 (11-ounce) can corn with peppers, undrained
1 (10-ounce) can Rotel (tomatoes and chiles), undrained
* The can of beans pictured are the Bush's brand. Amy pointed out that on Bush's website they say that their brand of Chili beans ARE NOT GLUTEN FREE. Please use a different brand (or use Ranch beans), and always read labels carefully and check with the manufacturer. The ingredient list looked absolutely fine to me, but I didn't take the second step of confirming with the manufacturer. I hate stuff like this. HATE it. Thank you so much, Amy.
The Directions.
Use a 6-quart slow cooker. This is a super simple dump and go recipe--my favorite kind! The meat was frozen solid when I put it into the cooker. The rule of thumb is that if your main ingredient is frozen, the other items should be room temperature or warmed slightly. This is according to Crock-Pot's website. If you have a different manufacturer, follow instructions and use your best judgment. :-)
After your meat is in, add the chipotle chile powder and all the canned ingredients. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6. I like to cook it long enough that the meat falls apart--but you may take it out whenever it reaches your preferred desired tenderness.
The Verdict.
I served this with a baked potato (which you can totally do in the crock, if you are so inclined), to 5 adults and two children. The dishes were clean when I loaded them into the dishwasher...
woo hoo, success!
23 comments:
This would be fantastic with a side of cornbread! Love it!
This will definitely be dinner tomorrow!
I have a big, ol' hunk of meat, some Rotel tomatoes and black beans in the slow cooker right now. Hoping to make arepas and use the meat and beans for filling. If I run out of time and motivation tonight, I may use your idea and add some corn and put it over baked potatoes.
Gotta stay warm. It was 29 degrees when I woke up yesterday.
Oh... this looks WONDERFUL!
I'm gunna have to add it to the menu for next week.
mmmm
Thanks!
This sounds yummy! Is it spicy? My daughter can't eat it, if it is to spicy.
Looks delicious! I have some meat in freezer that this would be perfect for!
I am actually writing up your chile verde and coming over so I can link you! It was awesome! Thanks!
Question--could you just chunk some raw potato and put it in to cook with the rest of it? (or halve some raw red-skin potatoes and put in it)
hi blearyeyed: of course! pop em on in. they'll cook just fine, and will be seasoned along with the meat.
--steph
Is the cooking time for frozen meat or defrosted?
Hi Genevieve, this is right for thawed meat---if it's frozen you might stick to the longer end of the range. The meat will tenderize more the longer it cooks.
--steph
I am not sure if you know that Bush's chili beans are not gluten free. I have noticed that your stuff normally is..... so just thought I would mention that. All Bush's products are gf with the exception of the "chile" line.
http://www.bushbeans.com/products/productqa.php#glutenfree
How fantasticly easy! Crocktober has been fun... thanks for sharing so many recipes!
Looks dee-lish! Dinner tomorrow night for us as well!
This recipe is fantastic. I served it with rice and a tossed salad. Will definitely fix again.
Delectable chili. Love the shredded beef... Man oh man I have to get back into using my crock pot!
This was yummy, and easy! Easy ingredients, easy prep! My roast was frozen so it didnt tenderize, just cooked, so we sliced it up and put the rest over rice. Will definitely make this again.
I made this and it was really delicious! The only change I made was to put 5 red potatoes cut in eighths in the bottom of the pot before putting the meat and then the other stuff on top. I also made the tsp of chipotle powder a little "scant" and the heat level was perfect with the Rotel and chili beans. This is a keeper, I'll definitely make it again. Would be great for potluck if you take the meat out and pre-shred it and add it back before serving.
I have to tell you - we had this on Saturday night. It was really good, but that's not what I have to tell you. I had the leftovers for lunch today and it was AWESOME! I couldn't believe how good it was, and SOOO easy to make! I am definitely adding this to my monthly recipe rotation! Stephanie, you are the BOMB! :-D
Awesome recipe, EVERYONE in my family loved it!! Thanks :)
Add 1/4 cup A1 Sauce (I did after it cooked, but before would probably be even better)
About the Bush's chili beans- I have yet to email the company, but I also read the back of the can and thought they were safe. I did notice that an older can of their chili beans that I keep on my shelf for the recipe on the back DOES have wheat flour in it for the thickener. The newer cans that I have contain the corn starch for the thickener. I am guessing that they just did not update the information on their website. I am going to send off an email, though, because I love the ease of their chili beans.
How great! This would be wonderful shreaded into some TACOS!! OMG YUM!!!
Hi! I wanted to let you know, that first the link for the Bush's site is broken, and second that the can you have up there is now gluten-free.
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