Jim's Pulled Beef Un-Chili

By JimMac

Ingredients

• 1 4 to 5 lb. chuck roast
• 1 can Hormel Chile (or other type- with or without beans)
• 1/2 cup water
• 1 can creamed corn
• 1 can corn niblets
• 1 can refried beans
• 1 onion, finely chopped
• 1/2 red pepper, finely chopped
• 1 T sesoning of choice - e.g., a Southwestern seasoning
• 1 T granulated garlic/fresh garlic, or to taste
• 1 T hot sauce (optional) or to taste
• salt and pepper to taste

Details

Servings 10

Preparation

Step 1

THE DAY BEFORE

Pressure Cooker:

Place roast in pressure cooker. Add chile and water. Cook on HI (15psi) for 60 minutes. Use natural release method. Check to see if roast can be shredded. If not, cook 20 minutes longer.

Oven:

Same as pressure cooker but cook at 375 for 2 hours or longer, as necessary.

Place roast pan in fridge over night.

THE DAY OF THE MEAL

Remove the roast from the oven and take off all solidified fat. Discard the fat.

Re-heat the roast until it is warmed throught. Then, shred it with two forks.

Add the remaining ingredients and stir well.

Simmer until onion and pepper are cooked. Adjust seasonings and serve. The chili can be served with shredded cheese.