Spicy Mexican Shredded Beef

adapted from Allrecipes.com
This sounds like it might be too spicy, but once it cooks and gets all mixed into the meat, it's really quite delicious. Surprisingly, nobody complained it was too spicy.

Spicy Mexican Shredded Beef

4 lb Chuck Roast or Sirloin Tip
  (seasoned with salt & pepper)
2 TBS Olive Oil
1 large Onion, chopped
1 1/2 cups Fire roasted Green Chiles,diced (7 oz can plus 4 oz can)
1 tsp Chile Powder
1 tsp Cayenne Powder
1 tsp Garlic Powder
5 oz Hot Pepper Sauce (I used 4 oz Frank's and 1 oz Tobasco)
chicken broth (or water)

Trim off excess fat from meat, cutting into several large pieces; season generously with salt & pepper.
Heat oil in large skilled over medium heat. Sear meat in hot oil, browning on all sides.
Place chunks of seared meat in crockpot.
Saute chopped onions in hot skillet, browning a  bit to bring out the flavor.
Put onions in crockpot along with green chiles, chile powder, cayenne pepper, garlic powder and hot pepper sauce.
Add enough chicken broth (or water) to come up about half way up the meat.

Cook on High setting for 6 hours, making sure there is always some liquid in the bottom.
Reduce to low and cook for 2 more hours.
Shred meat, and mix well into the sauce.

Serve for tacos or burritos.
This is great with grilled corn tortillas along with lettuce, tomatoes, chopped onions, guacamole and sour cream.
It also makes a great rice bowl!