Ingredients
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
Preparation
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.
