I’m on a roll this week y’all. I seriously have rocked out some goodness in the kitchen. I’m patting myself on the back for this particular meal, though. Cheese. Cream. Beef. Spice. Hellooooooo yum. I had to tweak our recipe from the original
but it was epic.
Example: I made K a plate with a few tablespoons of the grits and a piece of meat. She demanded a plate just like mine and ate darn near the whole thing. My little girl loves her some good eats.
I pretty much failed at following the recipe. This week has been CRAZY and I haphazardly read what I was supposed to do. I’m a pretty confident person and can manage my way around the kitchen fairly well so it turned out fine when:
1. We forgot chipotle peppers while at the store. I subbed a can of Rotel. Should have drained it…
2. I put the other three chopped peppers and whole onion in with the meat to cook. I used two Anaheim peppers and one jalapeno-all seeded.
3. The grits were the instant kind and the liquid measurements to make the right consistency were way off. I used minimal water, lots of stock, and the same amount of cream. It took significantly longer than the “instant” 5 minutes on the box but ended up being done at just the right time since Chris came home late. I also threw in a quarter of a minced onion with the grits to make up for my onion blunder with the beef.
4. I should have let the meat simmer longer. It was uber tender but could have used less juice..or I could have used a slotted spoon to put the meat over the grits. Maybe I should stay in the house for awhile. Clearly when one forgets they can use a slotted spoon something’s wrong. *shakes head in disappointment at self.*
I promise you we’ll be making this recipe again. It’s officially in our yummy rotation
- 2 Tablespoons Canola Oil
- 2 Tablespoons Butter
- 3 pounds Stew Meat Or Diced Chuck Roast
- 1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
- 4 cups Low-sodium Beef Broth, More If Needed
- 5 cloves Minced Garlic
- 1 Tablespoon Cumin
- 2 teaspoons Chili Powder
- 1 whole Onion, Diced
- 1 whole Red Bell Pepper
- 3 whole Chilies (any Variety, Hot Or Mild)
- 4 cups Stone Ground Grits
- 6 cups Low Sodium Chicken (or Beef) Broth
- 3 cups Water
- 2 cups Half-and-half
- 2 cups Grated Cheddar Cheese
To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.)
In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese.
Serve pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.