Categories: Beef, Main Dish, Slow Cooker, Tex-Mex

Ingredients

• 2 onions , minced
• 1/3 cup chili powder
• 3 tablespoons minced canned chipotle chiles in adobo
• 2 tablespoons vegetable oil
• 6 garlic cloves , minced
• 1 jalapeno pepper , stemmed, seeded, minced
• 1 tablespoon tomato paste
• 1 tablespoon ground cumin
• 1 (15 ounce) can tomato sauce
• 2 teaspoons light brown sugar
• 1/2 teaspoon liquid smoke
• boneless beef chuck roast , trimmed and halved
• salt and pepper

Directions

1. Microwave onion, chili powder, chipotles, oil, garlic, jalapeno, tomato paste, and cumin in a bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.

2. Stir tomato sauce, sugar, and liquid smoke into slow cooker.

3. Season beef with salt and pepper, add to slow cooker, and coat evenly with sauce mixture.

4. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.

5. Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.

6. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

7. Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.

8. Season with salt and pepper to taste.

9. **Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month.

10. If frozen, let filling thaw completely before using.

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