TODAY Food Club

Shredded Beef is fantastic because it can be stretched so easily using more beans. In fact it tastes best when it is stretched and this recipe easily feeds 12 adults or 6 adults and two teen age boys. Just kidding, but using a cheaper cut of meat, slow cooking it, and adding a variety of beans not only makes the meat stretch further, but it also adds valued protein.

2-3 lb. chuck roast, not too fatty
4 cans Kidney beans, (I like a combination of Dark red kidney beans and the light red beans)
1 can El Pato Mexican Tomato Sauce (8 oz) or
1 can Tomato sauce (8 oz.)
1 can (4 oz) chopped green chiles or more
1 tomato, diced
1 green pepper, diced
1 onion, diced
2 garlic cloves, minced
1 tablespoon cumin
2-4 tablespoons Chile powder

Dump it all in the crockpot and set for low and let simmer for 6 hours, minimum. If cooking on top of the stove, cover and let simmer for 2 hours, or until the meat is tender. Same directions for the oven, set the temp at about 350 degrees.
When the meat is tender, remove from the sauce and shred, then add it back into the pot and let it simmer or cook for another 1-2 hours. I like to finish it off on top of the stove, just to reduce the saucyness a little. Serve with flour tortillas, green taco sauce and shredded cheese.

You can find the original recipe here.