Red Chili Beef-Slow Cooker

[no paleo police!]

Red Chili Beef

• 1 4-7 lb beef roast, fatty cut
  
• 4 hot dried chili peppers
  
• 2 mild dried chili peppers
  
• ½ small onion, chopped
  
• garlic powder, to taste
  
• smoked paprika, to taste
  
• 1 heaping teaspoon Better than Bouillion
  
• 1 cup hot water
  
• ½-1 lime , juiced
  

Place chopped onion on the bottom of a crock pot. Put beef on top of onion and nestle 2 hot chiles and 2 mild chiles (tops and seeds removed) around roast. Sprinkle liberally with garlic powder and smoked paprika. Grind remaining hot peppers in coffee grinder and sprinkle on top of roast. Combine hot water and bouillon (or use beef broth) and pour around and over roast. Set to 1 1/2 heat (medium low) and cook for 8 hours, turning once. Remove meat and set aside. Strain the liquid and return to pan. Shred beef with two forks and return to liquid in pan. Turn heat to high, cover and continue to cook 1/2 -2 hours until desired amount of liquid and texture of beef. Squeeze lime over beef, stir and serve.