Sunday, May 25, 2008

Shelly's Red Chili Meat


1 Beef Roast
1 Package New Mexico Chili Powder
Garlic Powder to taste
Flour and Water to thicken
2-4C. Beef Broth (enough to almost cover roast)
Salt to taste


— Place Beef Roast in a crock pot.
— Combine Chili Powder, Garlic Powder, and Flour. Add a small amount of Broth to make a slurry. Pour over roast, with any remaining Broth.
— Cook on low setting for 8-10 hours, or until beef is very tender.
— Shred meat and return to crockpot with remaining sauce. Stir to combine.
— Season with salt to taste.
— Serve in fresh, warm tortillas.

No comments:

Post a Comment