Shreddedchilibeeffilling Recipes

Steps:

• Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
• Remove the roast from slow cooker, and shred using two forks. Discard fat.
• In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
• Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

Steps:

• Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
• Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken to a plate and shred with 2 forks.

Steps:

• Trim visible fat from roast and tie it with string to hold the meat together.
• In a large (at least 5 quart) pot or Dutch oven,, mix the beef, 1 cup of water and the bay leaves.
• Bring to a boil, then reduce to medium low.
• Cover and simmer for half an hour, turning the beef twice.
• While the beef simmers, mix the broth, vinegar, chili powder, garlic, cumin and oregano.
• Uncover the pot, increase the heat to high, and boil for 5 minutes.
• The liquid in the pot will reduce to about two tablespoons of a thick, glazed sauce.
• Turn the meat with a fork to coat.
• Add the spice and broth mixture to the pot, and bring to a boil, then reduce heat to a simmer.
• Cover and simmer for 1 1/2 hours, turning the meat twice.
• Add the onions and tomatoes.
• Cover and simmer 1 hour more, or until the meat is fork tender and shreds easily.
• Remove the pot from the heat.
• Take out the meat and put it on a big cutting board.
• Cover it with foil and let it stand for 45 minutes so it gets cool enough to handle.
• While the meat's cooling, skim the fat from the sauce and remove the bay leaves.
• Bring the sauce to a gentle boil, and boil it for about 15 minutes-- or until it's reduced by almost half.
• Take the pot off the heat.
• Now, back to the beef.
• Using your fingers or two forks, pull it into bite-sized shreds.
• Stop sneaking bites!
• Add the meat and green chilies to the sauce in the pot.
• Stir until the meat is evenly moistened.

Steps:

• Place chicken breasts in the bottom of a slow cooker. Pour in chicken broth and seasoned salt. Cover and cook on High until no longer pink in the center and the juices run clear, 3 to 4 hours, or on Low for 6 to 8 hours. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C).
• Remove chicken and shred with 2 forks.