4-pound boneless shoulder chuck roast
2 tablespoon bacon drippings
2 teaspoons salt
2 teaspoons black pepper
1 onion, chopped
1 1/2 cup beef stock
1 tomato, diced
1 garlic cloves, minced
2 jalapenos, diced
1 bell pepper
1 bag black or kidney beans, soaked overnight
1 teaspoon crushed red pepper.
2 teaspoon chili powder.
1 teaspoon cumin.
1/2 teaspoon cayenne
Soak beans overnight; with 2 teaspoons of salt per quart of water. Drain and discard water. Cook in separate pot with fresh water for 2 hours.
Rub the roast with 1 teaspoon salt. Cook bacon reserving bacon fat.
Use 1 tablespoon of bacon fat over medium-high heat to brown the roast on all sides, about 4 minutes per side.
Saute half of the onion for 5 minutes, scraping up brown bits from bottom of the pan.
Reduce the heat to low, add the remaining 1 teaspoon salt and beef stock.
Cover and simmer for 2 hours (roughly 210 degrees). Turn roast over after 1 hour.
Meanwhile, prepare any toppings.
Remove beef and cut into manageable sized pieces. Let cool for 10-15 minutes. Reserve the cooking liquid.
Shred the meat into bite-size pieces using two forks.
Sauté the remaining onion for 5 minutes and garlic for 30 seconds in 1 Tablespoon bacon drippings or oil.
Add the meat and brown for 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots.
Pour 1 1/2 cups of reserved cooking liquid. To speed cooking, add back less liquid. (Save the extra liquid for re-heating)
Add spices, black beans, tomatoes and chilies. Cook uncovered for 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy.
The filling can be made ahead and refrigerated for several days.
Makes 10 large chimichangas. Filling takes about 3 hours.