Time 2h50m Yield 5 servings. Number Of Ingredients 10 Steps:
In a small bowl, combine the chili powder, cumin, garlic powder and oregano; rub over roast. In a Dutch oven, brown meat in oil. Remove from the pan., Gradually add broth, stirring to loosen any browned bits from pan. Stir in salsa, water and bay leaf; return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 2-1/4 to 2-1/2 hours or until meat is fork-tender., Set meat aside and keep warm. Bring pan juices to a boil. Cook, uncovered, for 10-15 minutes or until sauce is reduced to about 1-1/3 cups; skim fat. Discard bay leaf. Serve sauce with meat.
Time 15m Yield 2 servings. Number Of Ingredients 5 Steps:
Butter one side of each bread slice. On the unbuttered side of two slices, layer the beef, cheese and chilies; top with remaining bread, buttered side up. , In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown.
Time 5h20m Yield 2-5 serving(s) Number Of Ingredients 8 Steps:
preheat a large skillet (preferably cast iron) to about 350 degrees. (If using regular skillet heat on med-hi). Season roast w/salt,pepper and 1 Tbsp chili powder on all sides. Add oil to skillet and brown roast,turning roast after 2 minutes on each side. Put roast in a crock-pot or 6-quart stock pot. Pour all three cans diced tomatoes and chilies over roast to cover (add water if liquid doesn’t cover roast) Add remaining chili powder to pot, stir into liquid as best as possible. cook 2-5 hours or until meat is tender. About 30 minutes before roast is done, ladle 2 cups of liquid from pot into a saucepan using a wire strainer to remove chunks of tomato. Mix flour with water until dissolved. Remove saucepan from heat and add in flour mixture,stir until well blended. Return pan to stove on low heat. Stir until sauce thickens. Slice meat thin,serve with spanish rice. Spoon sauce over meat and enjoy!
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Brown ground beef in large skillet over medium heat 8-10 minutes or until no longer pink. Pour off drippings. Stir in potatoes, salt and pepper. Increase heat to medium-high and cook 5 minutes, stirring occasionally. Stir in salsa. Continue cooking 8-10 minutes or until potatoes are lightly browned, stirring occasionally. Garnish with green onion and ripe olive slices if desired.
