Barbacoa Not Quite Chili With Dumplings Recipes

COPYCAT CHIPOTLE® BEEF BARBACOA

Steps:

• Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
• Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
• Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
• Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
• Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

BARBACOA NOT QUITE CHILI WITH DUMPLINGS

Steps:

• 1. Brown and drain your meat.
• 2. Add stock and barbacoa simmer sauce.
• 3. Bring to boil then simmer for one hour or so then add the beans.
• 4. Add red pepper flakes to taste. (I add a bit more to give it a little zing.)
• 5. Bring to boil then let it simmer for several hours, until beans are cooked. The longer you cook it,the more you blend the flavors and the better the house will smell.
• 6. In a bowl, mix the milk and Bisquick to make a dough. (Adjust the amounts to make a consistency that is no longer sticky.)
• 7. With the dough, form small balls (about 1 inch). Squash each ball until it is about 1 1/'2 to 2 inches across and gently drop it on top of the chili.
• 8. Simmer another 20 minutes or so.
• 9. Serve and enjoy!