Red Chile Beef

Yields: 16 (1/4 lb.) servings per recipes



  1. In a medium bowl combine chili powder, enchilada sauce (half) and lemon juice. Mix well.
  2. Add half to bottom of slow cooker.
  3. Cut meat into 3 inch cubes.
  4. Place in slow cooker on low and cook on high with additional sauce for roughly 6 hours, until meat shreds easily.
  5. Shred beef the beef in the crockpot, with the liquid, using a handheld mixer.
  6. Let heat through for 20 minutes or until beef absorbs a lot of the sauce.
  7. Great served with tortillas.
  8. TIP. Sear meat in a piping hot pan with olive oil before putting in the crock pot for better flavor!