Brown The Beef. In a large skillet or Dutch oven, heat a drizzle of oil over medium-high heat. Add beef and cook to brown 5-7 minutes on each side. Transfer to the crock of your slow cooker.

Make The Sauce. Add 1/2 cup water to the skillet/Dutch oven that you browned the beef in and stir to scrape up any browned bits. Stir in your tomato sauce, chili powder, and chipotle chili powder. Taste and add additional chipotle pepper as desired.

Coat & Cook The Beef. Pour sauce over beef and cook on HIGH for 3-4 hours or LOW for 6-8 hours, or until beef shreds easily with a fork. Shred beef and stir to coat with the sauce.

Boil The Water. About 30 minutes before serving, bring water to a boil in a large saucepan.

Combine. Stir in polenta and a pinch of salt. Turn down the heat to low and stir constantly for about 3-4 minutes. Cover the pan and let rest another 5 minutes. (Polenta will soften and absorb more liquid during this time).

Season Polenta. Stir in butter/oil and additional salt and pepper, to taste.

Build Your Bowl. Layer polenta, shredded beef, and your favorite toppings in a bowl and enjoy! Leftover beef and polenta will keep best stored separately, each in an airtight container in the fridge 3-4 days. (Reheat polenta with a drizzle of water to loosen it back up.)