Spicy Mexican Shredded Beef

Ingredients:

• 1 4-5 pound chuck roast (venison works great too!)
• 1 tsp salt
• 1 tsp ground black pepper
• 1 large onion, chopped
• 1 1/4 cups diced green chile peppers
• 1 tsp chili powder
• 1 tsp ground cayenne pepper
• 5 oz hot pepper sauce
• 1 tsp garlic powder
• Water

Instructions:

• Season roast with salt and pepper.  Place in crock pot and sprinkle onion over meat.  Add remaining ingredients.  Pour in enough water to cover 1/3 of the roast.
• Cover and cook on High for 6 hours, then reduce to Low for 2-4 more hours.  Meat is done when it is tender enough to fall apart.  Shred meat.
• For burritos, place shredded meat in a frying pan with a cup of the cooking liquid.  Simmer until thickened.
• Also great in enchiladas.