Tuesday, April 26, 2011
Chili or is it stew?
Okay, I'll start with a quick confession. This picture was taken on day two of having this for a meal. I forgot to take it the night I made it....because I was hungry and wanted to eat right away. Am I the only one that has done that? With that said, there was more liquid the first night I made this. It sort of all got soaked right up when I reheated it the next day for lunch. Regardless of that, it was still amazingly good and full of flavor the next day. I had a chili flavor, but it's cooked more like a stew. Soooo what do you call that? I wasn't really sure. Anyway, it's a winner!
Any Beef Roast you can find. Cheap or expensive.
1 Can Crushed Tomatoes
1 15oz can Tomato Sauce
1 Can of Corn
1 Can of Kidney Beans
3 Cloves of Garlic
1/2 Jar of Roasted Red Pepper (or you can roast your own).
1 Medium Sized Onion
6 Tbs. Molasses
2 Jalapenos Diced (I just used jarred and chopped them up a bit)
3 Tbs. Chili Powder
3 Tbs. Smoked Paprika
3 Tbs. Cumin
Salt and Pepper to Taste
Preheat the oven to 325 degrees.
Chop up all your veggies.
Brown your Roast in a large roasting pan. Add everything into the pan and stir it up.
Cook at 325 for 2.5 to 3 hours. Remove the Roasting pan from the oven and take the meat out. Place it onto a plate and shred into the sized pieces you would like.
Throw the meat back in and cook for another 20 minutes to let the juices soak into the meat.