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Crock Pot Red Chile

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A comforting slow-cooked stew with tender beef, vibrant spices, and rich flavors, perfect for busy weeknights.

Ingredients

Scale
  • 2 lbs beef chuck, cut into chunks
  • 2 cups beef broth
  • 4–6 pieces dried red chiles (like Ancho or New Mexico)
  • 1 piece onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • to taste Salt and pepper
  • 1 tbsp olive oil

Instructions

  1. Start by heating the olive oil in a skillet over medium-high heat. Add the chunks of beef chuck and sear until browned on all sides, about 5-7 minutes.
  2. While the beef is searing, chop the onion and mince the garlic.
  3. Transfer the seared beef to your Crock Pot. In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.
  4. Sprinkle the cumin, oregano, salt, and pepper over the beef. Carefully add the dried red chiles.
  5. Pour the beef broth over the mixture in the Crock Pot.
  6. Cover the Crock Pot and set it on low heat for 8-10 hours, or high for 4-6 hours.
  7. Once the beef is fork-tender, taste and adjust the seasoning. Shred the beef if desired.
  8. Serve warm with tortillas, rice, or over nachos.

Notes

For less heat, remove seeds from chiles. This dish can also be used as a taco filling or burrito base.

Nutrition

Find it online: https://www.nailzspa.com/crock-pot-red-chile-recipe/

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