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
Ingredients
- 1 onion
- 2 sweet peppers, (bell or Italian any color)
- 1 tbsp. extra virgin olive oil
- 1 tsp. sea salt, plus more to taste
- 2 tsp. minced garlic
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1 tbsp. chili powder
- 1/4 tsp. ground allspice
- 1/2 tsp. cinnamon
- 2 c shredded beef
- 14 oz diced tomatoes
- 2 oz tomato paste
- 2 c beef stock, or chicken stock
Instructions
- Peel and chop onion. Chop peppers.
- Heat oil in a large stockpot. Add onions and salt and sauté until onions are translucent.
- Add garlic, spices, and bell peppers and sauté until peppers are softened.
- Add shredded beef to the stockpot and break up finely with a wooden spoon.
- Add tomatoes, tomato paste, and stock. Adjust seasoning to your preference.
- Chili can be served immediately, or allowed to simmer for several hours to combine the flavors.
Nutrition
- 357
- 36g
- 19g
- 5g
- 15g
- 5g
- 95mg
- 10g
- 1256mg
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