Step 1

Chop, measure, get everything all set up first.

Step 2

Heat the oil in a large Dutch oven over high heat. Toss the cut beef chunks with salt. Add the beef to the pot and let it cook, undisturbed, for a few minutes on each side until it gets nice and browned. You may need to do this batches depending on the size of your pan. Remove beef chunks and transfer to the slow cooker.

Step 3

Add onions and garlic (and a bit more oil if needed); sauté until golden and softened. This process should lift a lot of yummy browned bits from the bottom of the pan.

Step 4

Add the brown sugar and spices; sauté for 3-5 minutes until nice and fragrant.

Step 5

Add green chiles and crushed tomatoes; simmer for 3-5 minutes until bubbly and delicious.

Step 6

Pour tomato mixture into the slow cooker over the beef chunks; gently nudge them around so they are surrounded in the sauce. Cook on high for 4-ish hours or low for 8 hours.

Step 7

Shred the beef into big tender chunks (you should be able to do this directly in the slow cooker) and season with more salt to taste. Serve with sour cream, cheddar, green onions, and cornbread.