Ingredients
- 2 tbsp. Canola Oil
- 2 tbsp. Butter
- 3 lb. Stew Meat Or Diced Chuck Roast
- 1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
- 4 c. Low-sodium Beef Broth, More If Needed
- 5 cloves Minced Garlic
- 1 tbsp. Cumin
- 2 tsp. Chili Powder
- 1 whole Onion, Diced
- 1 whole Red Bell Pepper
- 3 whole Chilies (any Variety, Hot Or Mild)
- 4 c. Stone Ground Grits
- 6 c. Low Sodium Chicken (or Beef) Broth
- 3 c. Water
- 2 c. Half-and-half
- 2 c. Grated Cheddar Cheese
Directions
- 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.
My oh my, was this good. Ultra spicy, seriously tender stewed meat served over unbelievably creamy cheese grits. The spiciness of the beef combined with the mild creaminess of the grits was almost too much for me to handle. I cried, is what I’m trying to say.
This crowd-pleasing combo is erfect for your Super Bowl party! This amount will feed a nice roomful of hungry football-crazed humans! Feel free to halve the entire recipe if you prefer; it’ll turn out just fine.
The Cast of Characters
Stew meat
Canned chipotle peppers
Red bell pepper
Chili peppers
Low-sodium beef broth
Minced garlic
Cumin
Salt
Pepper
Stone ground grits
Cheddar cheese
Low-sodium chicken Broth
Half-and-half
To begin, heat a heavy pot over high heat. Add some canola oil and butter (just a bit) then throw in the stew meat.
Cook it around for a few minutes, or until the meat starts to brown.
Then add in the chipotle peppers. I realize this photo is very, very confusing.
Sorry. Happens sometimes.
Add in plenty of beef broth.
Four or five cups should be fine. This is going to stew for quite awhile, so you need the liquid, baby.
Sorry I called you baby. It just comes out sometimes.
Stir it around, then bring it to a boil…then turn the heat to low and cover the pot. Simmer the meat for a good 2 1/2 to 3 hours…
Or until the meat is fall-apart tender and the cooking liquid is reduced to a nice, thick stage. This is about 2/3 of the way through.
This is it! Wow.
Oh. And you can add in some garlic, cumin, salt, pepper, etc. I should have added it earlier, but I’m forgetful, airheaded, and imperfect.
And forgetful.
And airheaded.
You get the picture.
While the beef is still cooking (sometime in the last hour of cooking time), make the grits! Saute diced onion and bell pepper in butter in a heavy pot.
Stir it around and cook it for five minutes or so…
Then pour in the grits…
(Remember that you can halve this recipe! I’m making a lot here.)
Followed by lots and lots of beef broth. Stir it well and cook the grits, covered, for a good thirty minutes. Stir it occasionally and be sure to check the liquid content as they cook. Feel free to splash in liquid if needs a little more!
When the grits are tender but still have a bit of a bite to them, pour in a good amount of half-and-half. You won’t be sorry.
Cook them for another 20 minutes, or until they’re totally cooked. Again, feel free to splash in more broth if it needs it.
At the very end, remove the grits from the heat and stir in plenty of grated cheddar cheese.
Pour the grits into the first serving bowl. Geez Louise.
And pour the stewed beef (along with any extra cooking liquid) into the second.
To serve it up, plop a good portion of the grits onto a plate, making a little divot in the center.
Then spoon the meat over the top.
Golly gee willikers. Let me just attempt to explain the bliss. Never mind, I can’t even begin to. The meat is pretty spicy. Pretty durn spicy. But those creamy cheese grits settle down the spice a bit, and the combination of flavors and textures are an absolute feast for the senses.
For a little color, sprinkle sliced green onion over the plate. Pretty!
You’ll really, really like this.
