Chile-Spiced Shredded Beef with Cheesy Polenta

1. To prepare beef: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

2. Place poblano (or bell pepper) on the prepared pan and broil, turning occasionally, until blistered on all sides, 10 to 12 minutes. Transfer to a small bowl and cover with a kitchen towel. When cool enough to handle, remove the skin and seeds and slice the pepper into thin strips.

3. Meanwhile, combine chili powder, cumin, garlic powder and 1/2 teaspoon salt in a medium bowl. Add beef and toss to coat. Heat oil in a large skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a 6-quart slow cooker.

4. Add onion and garlic to the pan and reduce the heat to medium. Cook, stirring frequently, until the onion begins to soften, about 2 minutes. Add tomatoes, broth and any spice mixture remaining in the bowl; bring to a boil, scraping up any browned bits. Add the mixture to the slow cooker, along with the pepper strips. Cover and cook on High for 4 hours or Low for 8 hours.

5. About 15 minutes before serving, prepare polenta: Bring water to a boil in a medium saucepan. Reduce heat to low and gradually add polenta (or cornmeal or grits), whisking vigorously. Cover and cook for 10 minutes. Remove from heat and stir in cheese, cilantro, salt and pepper.

6. Remove the beef from the slow cooker and shred. Serve sauce, vegetables and half the beef over the polenta. Sprinkle with more cilantro and serve with lime wedges, if desired. (Reserve the remaining beef for another use.)

To make ahead

Refrigerate beef (Steps 1-4) for up to 3 days or freeze for up to 2 months.

Equipment

6-qt. slow cooker