Description
Another warming dinner for those cold winter nights! We love grits after trying them in Atlanta! Make this dish spicier by adding more chipotles or jalapeņo peppers.
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Directions
Spicy stewed beef:
Heat 1 T. oil and butter in a large pot over high heat. Add stew meat and brown for a few minutes.
Add Chipotle peppers with sauce, beef broth, garlic, cumin and chili powder. Stir, then bring to a boil. Reduce heat to low, cover and simmer for about 2 hours or until meat is tender and liquid is thick. Add more beef broth or water if needed.
Cheddar Grits:
Heat oil or butter in a pot over medium heat. Add the diced onion, bell pepper and chills and cook for a few minutes till slightly softened.
Pour in the grits, then add the broth and the water. Stir, then bring to a boil. Reduce heat to low, then cover and cook for 15-20 minutes, stirring occasionally.
Add butter, milk or half and half and frozen corn. Continue to cook until the grits are tender. Remove from heat and stir in the grated cheese.
Serve grits with spicy meat stew on top, garnished with chopped cilantro if desired.
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Ingredients
 Grits:
1 T. butter or oil
1/2 cup onion, finely diced
1/2 cup red bell pepper, diced
1/2 of a jalapeņo pepper, chopped
1 cup corn grits
2 1/2 cups chicken broth
1 cup water
2 T. butter
1/2-1 cup milk or half and half
1 cup frozen white or yellow corn
1/2 - 1 cup Cheddar cheese
Spicy Beef Stew:
1 T. oil
1 T. butter
2 pound chuck roast, cubed (or 2 pounds stew meat)
2-3 T. Chipotle peppers in Adobo sauce
4-6 cups beef broth
2 T. garlic, minced
2 tsp. ground cumin
1 tsp. chili powder
1/2 cup chopped cilantro (for garnish)
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