Mexican Shredded Beef

Ingredients:

• 2-3 pounds beef roast (such as chuck, eye of round, etc.)
• 1 tablespoon ground chipotle chilis
• 2 tablespoons ground ancho chilis
• 1 teaspoon ground cumin
• 1 tablespoon oregano
• 2 teaspoons cocoa powder (optional)
• 1/2 teaspoon cinnamon (optional)
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 cup orange juice
• 1 tablespoon lime juice
• 1 large onion, sliced
• 4 cloves garlic, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (14.5-ounce) can beef broth
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme

Instructions:

1. Season beef: Rub beef roast with chipotle chilis, ancho chilis, cumin, oregano, cocoa powder (if using), cinnamon, salt, and pepper.
2. Combine ingredients: Place beef roast, onion, garlic, black beans, kidney beans, diced tomatoes, beef broth, chili powder, oregano, and thyme in a slow cooker.
3. Cook: Cook on low for 8-10 hours, or until beef is pull-apart tender.
4. Shred beef and reduce sauce: Remove beef and onions from slow cooker. Shred beef. Skim fat from juices and simmer over medium-high heat on the stove until reduced to 1 cup.
5. Combine beef and sauce: Combine shredded beef with reduced sauce.

Optional additions:

• For extra flavor: Add a pinch of cayenne pepper or red pepper flakes.
• For a thicker sauce: Add a tablespoon of cornstarch mixed with 2 tablespoons of water to the sauce.
• For additional vegetables: Add diced bell peppers, corn, or mushrooms to the slow cooker.
• For a spicier kick: Increase the amount of chipotle chilis or add a tablespoon of hot sauce.

Enjoy your delicious Slow Cooker Chipotle Beef Chili!