Description
This is rich & satisfying, and can be as varied as the side dishes served with it. Have plenty of warm tortillas on hand, along with rice, beans, diced onion, shredded cheese, and/or sour cream. This feeds a crowd, or is great to freeze for another yummy meal or two.
Ingredients
- Chuck Roast
- Bacon
- Garlic Cloves
- Red Jalapeno Chiles
- Unsweetened Chocolate
- Tomato Sauce
- Creamy Peanut Butter
- Mexican Oregano
- Chiles De Arbol
- Chili Pepper
- Ground Cumin
- Chili Pods
- Yellow Onion
- Mexican Chili Powder
- Hot Paprika
Instructions
- Slice the roasts in half thickness and rub with 2 tablespoons of the chili powder
- Sear the roasts over medium high grill, 5 minutes per side
- Cut the roasts into 1 inch cubes and place in crockpot
- In skillet, fry bacon slices over medium heat until crisp, and drain on paper towels
- Crumble bacon into small pieces and add to crockpot
- Drain off almost all bacon drippings and return skillet to heat
- Add onion and garlic to skillet and saute over medium high heat for 5 minutes
- Add to crockpot with tomato sauce, jalapeno, chocolate, peanut butter, oregano, chili de arbol, minced chili pods, crushed chili pepper, cumin, paprika, and remainder of chili powder
- Set on low heat and simmer 6 hours, stirring occasionally