• In a hot skillet, add a Olive Oil. Score your Beef on both sides in a criss-cross manner.
• Brown/Sear your Beef to seal on top and bottom, about 5 minutes each side.

Slow Cooker Method:

• Mix together into a paste - Smoked Paprika, Oregano, Cumin, Salt & Pepper, Cinnamon, Lemon Zest & Juice.
• Place the browned Beef in Slow Cooker and rub half of the spice rub on one side and then turn and rub the remaining spices to the other side.
• Add on top of meat the Chopped Peppers, Chilli (optional), Tomatoes and Water, 1/2 bunch of chopped Cilantro and Chocolate.
• Stir to mix.
• Turn on to High & cook for 1 hour.
• Turn down to Low and continue to cook for 8 - 10 hours, stirring around occasionally and if it looks dry then add 1/2 cup water, but only if needed.
• Taste and adjust seasonings if needed.

Dutch Oven Method:

• Score & Brown Meat as above.
• Place Beef in Dutch Oven and add spice rub and remaining ingredients as above.
• Cook in 325F Oven for 4 - 4 1/2 hrs. Checking often, stirring and adding water if needed
• Cook until meat starts to pull apart easily

Finishing Up:

• Using 2 forks, start to shred the meat until all has come apart. You can do this step within the Dutch Oven or Slow Cooker or carefully lift meat out and do this step on a chopping board or platter.
• Once shredded, stir to mix well. Adjust seasoning if needed.
• Serve over Rice, with Sour Cream, Limes, Chopped Fresh Cilantro, Guacamole and Soft Tortillas.
• Enjoy as a proper Chilli or Pile it all on your Tortilla and love it as a Taco!
• ***NOTE***
• Can be kept in the refrigerator for 4-5 days and freezes well up to 1 month.