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Chile-Spiced Shredded Beef With Cheesy Polenta

Let your slow cooker do the heavy lifting to make a Sunday dinner that yields leftovers for another night. Tuck the rest of the spiced beef and your favorite fixings into corn tortillas or spoon over baked sweet potatoes.

Active Time
45 mins
Total Time
8 hrs 45 mins
Yield
Serves 4

How to Make It

1. Step
To prepare beef: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
2. Step
Place poblano (or bell pepper) on the prepared pan and broil, turning occasionally, until blistered on all sides, 10 to 12 minutes. Transfer to a small bowl and cover with a kitchen towel. When cool enough to handle, remove the skin and seeds and slice the pepper into thin strips.
3. Step
Meanwhile, combine chili powder, cumin, garlic powder and 1/2 teaspoon salt in a medium bowl. Add beef and toss to coat. Heat oil in a large skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a 6-quart slow cooker.
4. Step
Add onion and garlic to the pan and reduce the heat to medium. Cook, stirring frequently, until the onion begins to soften, about 2 minutes. Add tomatoes, broth and any spice mixture remaining in the bowl; bring to a boil, scraping up any browned bits. Add the mixture to the slow cooker, along with the pepper strips. Cover and cook on High for 4 hours or Low for 8 hours.
5. Step
About 15 minutes before serving, prepare polenta: Bring water to a boil in a medium saucepan. Reduce heat to low and gradually add polenta (or cornmeal or grits), whisking vigorously. Cover and cook for 10 minutes. Remove from heat and stir in cheese, cilantro, salt and pepper.
6. Step
Remove the beef from the slow cooker and shred. Serve sauce, vegetables and half the beef over the polenta. Sprinkle with more cilantro and serve with lime wedges, if desired. (Reserve the remaining beef for another use.)

Ingredients

  • 1 poblano or small green bell pepper
  • 2 tablespoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 ½ pounds beef chuck roast, trimmed and cut into thirds
  • 2 tablespoons avocado or canola oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 (15 ounce) can fire-roasted diced tomatoes, drained
  • ¾ cup low-sodium beef broth
  • 3 cups water
  • ¾ cup polenta, fine cornmeal or grits
  • 1 cup shredded pepper Jack cheese
  • ½ cup chopped fresh cilantro, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • Lime wedges for serving

Tags

Egg FreeGluten-FreeLow-CalorieNut-FreeSoy-Free

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