Slow Cooked Chipotle

This dish is full of intense flavours such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat or if the kids are eating with you because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.



Matthew's Cooking Tip:

I cook everything extremely spicy so my addition of cayenne and serrano peppers may or may not be spicy to you. If I was a normal person this measurement might be different but written as is it's very hot!

Nutrition Facts

244 calories;
protein 21.6g 43% DV;
carbohydrates 7.3g 2% DV;
fat 14.1g 22% DV;
cholesterol 71mg 24% DV;
sodium 448.9mg 18% DV. 


Original recipe yields 6 servings
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.

  • Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.

  • Stir chicken broth, onion, and bay leaves into the slow cooker.

  • Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.