Last Thursday, I made the spiciest dish I've ever cooked in my life. It was yummy, but those scared of spice should not attempt this recipe. I was super excited to try this recipe for Stewed Beef and Grits. I had to work that day, but I knew it needed plenty of cook time, so I made the beef before I went into work. I browned the meat in butter and oil for a little bit. Next, I added the spices, beef broth, and chipotles in adobo sauce. I cooked that for about 2.5 hours before I had to leave for work. I refridgerated my beef while I was at work for about 4.5 hours. I put it back on low heat when I got home, so it could heat up. Meanwhile, I started on the grits. The recipe called for 4 cups of grits, but that would not fit in the pot I was using, plus, I didn't feel like I had enough meat to go with that much grits. I started by sauteing some onions and red peppers. Then, I added in my grits and water. I used the quick cooking grits because I am impatient so it helped the process go a bit faster. Next, I added some half and half and diced chilies and let it cook a while longer. Finally, I took the grits off the stove and stirred in some shredded cheddar cheese. We served our beef on top of the grits with a side of green beans. The stewed beef was sooooo spicy and the grits had a bit of a kick to them as well. We definitely needed plenty to drink with this meal. We strained the big chipotles out of the leftover sauce and it was still super spicy when Mike ate it for leftovers. Next time, I would double the amount of beef I used and maybe strain out some of the chipotles ahead of time. If you like spicy, this is a great dish, if not, the grits are still worth a try.

The New Austonian