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Shredded Beef Chili

Got leftover pot roast? Use the leftovers with shredded beef chili. If you’ve always made chili with ground beef you’re in for a treat.

Shredded Beef Chili - Real Plans

Got leftover  classic pot roast ? Put those leftovers to good use with shredded beef chili.

If you’ve always made chili with ground beef – and never shredded – you’re in for a treat. In spite of the very long cook time a tough cut of meat demands, shredded beef falls apart in perfectly juicy strips. It’s also packed with flavor.

Serve with slices of avocado, a generous pinch of fresh cilantro, and some cauliflower rice. Yuca Plantain Flatbread (AIP) works too.


Shredded Beef Chili

  • 30m
  • 1h


  • 2 c shredded beef
  • 1 onions
  • 2 sweet peppers, (bell or Italian any color)
  • 2 cloves garlic
  • 1 tbsp. lard, or tallow
  • 3/4 tsp. coarse sea salt
  • 1 tsp. oregano
  • 1/2 tsp. ground cumin
  • 1 tbsp. chili powder
  • 1/4 tsp. ground allspice
  • 1/2 tsp. cinnamon
  • 14 oz diced tomatoes
  • 2 oz tomato paste
  • 2 c beef stock, or chicken stock
  • 3/4 tsp. coarse sea salt, to taste


  1. Chop onions, peppers, Mince garlic.
  2. In a large stockpot, sauté onions in fat and sea salt.
  3. Add garlic and spices.
  4. When onions are translucent, add peppers.
  5. In the same pan, warm the shredded beef over medium heat.
  6. Add tomatoes, tomato paste, and stock.
  7. Adjust seasoning to your preference.
  8. Serve immediately - or allow to simmer for several hours to combine the flavors.


  • 4
  • 258
  • 23g
  • 18g
  • 5g
  • 10g
  • 3g
  • 8g
  • 1454mg

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