Ingredients:

  • 3 lbs Beef Chuck Roast, cut into 2-inch chunks
  • 1 large Yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 2 cups low sodium Beef Broth
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Frozen Corn Kernels
  • 5 cups Long-Grain White Rice, uncooked
  • 2 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican if possible)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cocoa Powder (unsweetened)
  • 5 tsp Salt
  • 1 tsp Black Pepper (freshly ground)
  • 2 Tbsp Fresh Lime Juice
  • 1/2 cup Fresh Cilantro, roughly chopped

Instructions:

  1. In a small bowl, thoroughly whisk together all dry seasoning ingredients: chili powder, cumin, oregano, smoked paprika, cocoa powder, salt, and black pepper.
  2. Place the beef chunks into the slow cooker insert. Sprinkle generously with about three-quarters of the spice mix, tossing well to coat every piece of meat.
  3. Add the chopped onion, minced garlic, undrained diced tomatoes, and beef broth to the pot. Stir gently to combine the contents.
  4. Cover the slow cooker. Cook on LOW for 6 hours or on HIGH for 3 hours, or until the beef is fork-tender and shreds easily.
  5. Remove the beef chunks from the pot and place them on a cutting board. Using two forks, shred the meat thoroughly. Return the shredded beef to the slow cooker liquid.
  6. Stir the rinsed beans, corn kernels, and the uncooked rice into the beef mixture. Ensure the rice is fully submerged in the liquid. Sprinkle with the remaining reserved spice mix.
  7. Cover and continue cooking on LOW for an additional 1 hour or on HIGH for 30 minutes, or until the rice is tender and has absorbed most of the liquid. Stir halfway through this phase to prevent sticking.
  8. Once the rice is cooked, turn the slow cooker off. Stir in the fresh lime juice. Taste and adjust salt/pepper if necessary. Garnish generously with fresh cilantro before serving.