- 2 1/2 pounds boned beef chuck
- 1 can (14 1/2 oz.) chopped tomatoes
- 1 can (7 oz.) chipotle sauce (see notes), or 7 ounces spicy salsa
- 1 can (4 oz.) diced jalapeño chiles, drained
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons ground dried New Mexico chile or regular chili powder
- 1 tablespoon honey
- 2 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 2 cups beef broth
- calories 261
- caloriesfromfat 38 %
- protein 30 g
- fat 11 g
- satfat 4 g
- carbohydrate 10 g
- fiber 1.8 g
- sodium 1198 mg
- cholesterol 92 mg
How to Make It
Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.
Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve (see notes). Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches.