Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons vegetable oil
  • 2 1/2 to 3 lb boneless beef chuck roast, trimmed of fat, cut into 3/4-inch cubes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small onion, chopped
  • 3 cloves garlic, finely chopped (1 tablespoon)
  • 1 can (28 oz) Muir Glen™ fire roasted diced tomatoes, undrained
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 to 2 tablespoons finely chopped chipotle chile in adobo sauce (from 7-oz can)
  • 1/2 cup water
  • 2 tablespoons cornmeal
  • 1 teaspoon ground cumin
  • Sliced green onions, chopped fresh cilantro leaves, shredded Cheddar cheese, sour cream, if desired

Instruction

  • In 12-inch nonstick skillet, heat 1 1/2 teaspoons of the oil over medium-high heat; season beef with salt and pepper. Add half the beef to heated skillet; cook 4 to 6 minutes or until brown on at least two sides. Transfer beef to 3 1/2- to 4 1/2-quart slow cooker. Add 1 1/2 teaspoons of the oil to skillet; repeat for remaining beef.
  • Add remaining 1 tablespoon oil to skillet; cook onion in oil 2 to 3 minutes, stirring frequently, until starting to brown and softened. Stir in garlic; cook 20 to 30 seconds or until fragrant. Transfer mixture to slow cooker.
  • Add diced tomatoes, green chiles, chipotle chile, water, cornmeal and cumin to slow cooker; stir to combine. Cover and cook on Low heat setting 8 to 9 hours or until beef is tender. Serve with remaining ingredients as toppings.