Spicy Shredded Beef

By Addie

Kids will flip for this Mexican-spiced sloppy Joe. Serve it on a crusty French roll, to soak up the juices, and top with fresh veggies and a dollop of sour cream, to complement the subtle heat.

Ingredients

• 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

Preparation

Step 1

1. 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.

2. 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.

3. 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.
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REVIEWS:

Excellent recipe! I left out the chipotle as well because I don't care for the flavor. It took a bit of work to shred it but was worth it. Also, I pureed the sauce before I added the beef back in so it wasn't chunky. We'll definitely be making it again. Would be great for a small get-together since you can just throw it in the slow cooker and forget about it.

This is an awesome recipe with lots of versatility. Rather spicy, but full of flavor, and easy to prepare. I will definitely make this dish again.

Absolutely incredible! My husband isn't the biggest fan of super spicy so I went with the hot salsa instead of the chipotle sauce & followed everything else. It's perfectly tender and full of flavor. My question is - what do you do with the reserve sauce it asks you to ladle out afterwards?? It says, "See Notes" but I didn't find anything...Any suggestions? Stew base maybe?

AMAZING! Loved this meal! I actually cooked it for longer on a low setting...maybe 15 hours and it all fell apart nicely! It defenitly has so heat to it though=)

This was delicious, I'm going to be cooking this again soon

Fantastic flavor and very versatile. Use in nachos, enchiladas, burritos, sandwiches and even omlettes. If you like a heavy breakfast. My sons love that it is easy to make at college and freeze in proportionate servings. Love it!!!

This was absolutely delicious. An amazing change of pace from tacos and enchiladas. The honey adds a depth of flavor. And so easy too. I have made this several times.

These were great sandwiches. We couldn't find chipotle sauce or canned jalapenos so we subsituted hot salsa and canned green chiles. The sandwich wasn't as hot as we'd like, but it definitely made for a milder, yet still tasty, sandwich. I recommend as described with the cabbage, red onion, tomato, cilantro and sour cream additions.

The notes say: Save extra sauce from recipe to top Mexican rice or cooked pinto beans. Its seems a bit watery for that. Has anyone had any luck incorporating the extra sauce into a dish. Don't want it to go to waste!

A friend made this for me last weekend and I was blown away! I am headed to the store now to buy the ingredients to make this tomorrow for Superbowl Sunday!! I can't wait!!

After it cooked, I thought it needed to be a tad bit sweeter, so I added another tablespoon of honey. Served on whole wheat french roll with CL's spicy slaw on top of beef. The meat smelled better than it tasted, wasn't bad, but didn't excite the tastebuds either.