This gluten-free slow-cooked chipotle beef features tender braised meat, smoky poblano peppers, and light steamed masa dumplings that cook alongside the stew for 3+ hours. The bacon-rendered base and layered spice make it a deeply flavored one-pot meal.
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In a large bowl stir together masa, warm water, baking powder, salt, and vegetable oil until combined; cover and set aside.
Heat chopped bacon in a large nonstick skillet over medium-high heat until it starts to render, about 2-3 minutes.
Add the ground beef, onion, poblano, garlic, chipotle chile powder, and 1 tsp kosher salt, breaking up ground beef with a spoon. Cook for 5 minutes or until beef is no longer pink.
Transfer beef mixture and chicken broth to a Suvie pan. Drop rounded tablespoons of masa mixture on top of beef. Insert pan into your Suvie, input settings, and cook now or schedule.
Cook using Bottom Zone: Slow Cook High for 1 hour
After the cook, divide mixture between bowls, garnish with cilantro and serve.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on low heat or in a 350°F oven covered with foil for 20 minutes; add a splash of water if dumplings have absorbed liquid.
slow cooker (3–4 quart minimum) · large skillet or Dutch oven for browning
Yes. Mix the masa dough up to 4 hours before cooking and keep refrigerated. Form into dumplings just before adding to the slow cooker.
After browning and searing on the skillet, transfer to a covered Dutch oven and braise in a 300°F oven for 3+ hours, stirring occasionally.
The beef should be fork-tender and easily shred after 3 hours of slow cooking on low heat.
Yes. Use a bell pepper, Anaheim chile, or additional jalapeños for less heat, or add a chipotle pepper in adobo for more smokiness.
Yes, as written. Masa (corn flour) is naturally gluten-free. Verify all spice blends and broth if using store-bought to avoid cross-contamination.
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