INGREDIENTS
Serves: 6

3 lbs of beef short ribs
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup diced white onions
1(28 ounces) can crushed tomatoes
5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-inch thick strips
1-2 finely chopped, chipotle peppers in adobo sauce
1 chopped white onion
fresh chopped cilantro
lime wedges (optional)

DIRECTIONS

1. Heat oil in large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and black pepper.

Dennis Tip: to cook in slow cooker, season beef with black pepper and salt. Add beef, onion, tomatoes, pablano peppers and chipotle peppers to 4 – 5 1/2 quart slow cooker and stir to combine. Cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours or until beef is fork tender. Remove beef; keep warm. Skim fat from cooking liquid over beef.

1. Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
2. Add tomatoes, poblano peppers and chipotle peppers to stockpot. Return beef to pan; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 – 2 1/2 hours or until beef if fork-tender.

INGREDIENTS
Serves: 1

• 2 slices seeded rye bread, lightly buttered on one side for grilling Item #2291
• 2 oz coleslaw (prepared using Ken’s Chipotle Mayonnaise Item #10421
• 12 oz corned beef, thin sliced & heated
• 2 slices Swiss cheese

DIRECTIONS

• Place 2 slices of bread, buttered side down, on grill. Place cheese on each slice of grilled bread.
• Place Corned Beef on 1 slice of bread, then top corned beef with Chipotle Mayo coleslaw.
• Top with remaining slice of bread & grill both sides until crispy. Cut in half and serve immediately.

See More Recipes

Ingredients:

• 1 package Krusteaz Chipotle Cornbread Mix
• 1 1/3 cup milk
• 1/3 cup vegetable oil
• 2 eggs
• ½ cup white or yellow corn
• Optional- prepared pulled pork, heated sour cream, salsa

Instructions: