jmcquown wrote:
> I prepared leftover (home made but then frozen) chuck roast in gravy last
> night along with some rice as a side. I still have way too much leftover!
> I'm thinking of stirring it all together, adding some dark red kidney beans
> or maybe black beans (yes, from a can) and spicing it up to create sort of a
> one-dish Tex-Mex rice and beef dish. I could add sauteed onion and garlic,
> Mexican oregano, some ground ancho chili pepper (smokey but very little
> heat). Maybe a little ground chipotle or some hot sauce for a little
> heat... or maybe some of those canned diced jalapenos. Just musing, here.
> AC might suggest I add some corn chips and turn it into a casserole a la
> Cooking with Jolene Sugarbaker LOL
>
> Jill
>
>

I thought from the title that this was going to be Miracle of The Ham story.

You're on the right track, but using the wrong peppers (IMHO.) Ancho is
OK, but don't mix it with those others you listed.
I'd probably cook it to pieces with ground New Mexico chilies, beef
bouillon, onions, garlic, cumin, oregano, etc, and shred it for making
soft tacos and burritos.

Bob