Chipotle shredded beef chili (Gluten free, Diary free)
If you come over to our house on a fall or winter sunday, I can guarantee my husband will be making chili. From August to February, its chili season. This chipotle shredded beef chili is one we've been making over and over.This chipotle shredded beef chili has deeper and richer flavor than my turkey chili. The beef is slow cooked in a rich and spiced sauce until it is tender and falling apart. If you love tender, pulled apart, melt in your mouth beef, then this shredded beef chilis is right up your alley! We love adding different beans and veggies make this a whole, complete pulled beef chili meal. I love slow cooking a huge pot of chili cooking all day on Sunday. Plus, I love eating leftovers through the week to make my week easier!
Ingredients
- 2 1/2 lbs of beef chuck
- 1 cup beef broth
- 1 14 oz can of diced tomatoes diced fire roasted with chilis from trader joes is our favorite!
- 1 28 oz can of tomato sauce
- 1 bell pepper diced
- 1 onion diced
- 1 tbsp tomato paste
- 1 14 oz Kidney beans
- 2 tbsp chipotle chilis minced
- 1 14 oz Black beans
- 4 cloves Garlic minced
- 2 tbsp chili powder dried
- 1 tbsp paprika smoked or regular
- 1 tsp oregano dried
- 1/2 tbsp of cumin less if you're Andrew and dont like the flavor
- 1 tbsp onion powder dried
- Red pepper flakes to taste
- Cayenne pepper to taste
- Salt + pepper to taste
Instructions
- On a cutting board, cut the beef into 4-5 large pieces. In a large pot, add olive oil and beef pieces. Season generously with salt and pepper.
- Brown the beef on high for 5-7 minutes until outside edges are browned.
- Remove the meat from the pot and set aside.
- On a cleaned cutting board, dice the onions and peppers into bite size pieces. Without washing the beef pot, add your peppers and onions and garlic. This way, your peppers, onions and garlic are cooking in all the good juices left over from the beef. Cook for 7-11 minutues or until soft, translucent and cooked.
- Add the beef back to the pot.
- Add the tomato sauce, tomato paste, broth and the diced tomatoes into the pot.
- Next, add your seasonings.
- On a cutting board, dice a chipotle pepper into as small of pieces as possible. Add to pot.
- Finally, add the beans.
- Salt and pepper to taste.
- Cover and let simmer on low for 2-4 hours.
Notes
- how long to cook the chili: For best results, I always recommend to leave the pot of chili simmering on the store on low heat for at least 2-4 hours to help develop the flavors and enhance the cozy chili spices. You can even let the hearty chili simmer for up to 6 hours. This slow cooking is the key to making the chili, especially this chili with shredded beef. The slower you cook, the more tender the beef will be and the thicker the chili broth will be.
- a great way to make this healthier: For a leaner, less fatty option, I recommend trimming any pieces of fat off the beef pieces before adding it to the chili. Once it is cooked its easier to shred apart but harder to remove any excesss fat. Leaving some fat is ideal for flavoring but if you want to trim it off the chili will be healthier and have less fat for health purposes.
- how to make this vegan: To make this chili with shredded beef vegan, replace the beef with 2-3 extra cups of beans or 2 cups of shredded jackfruit! Replace the beef broth with vegetable broth.
Tried this recipe?Let me know how it was!