Who doesn’t love a one pot meal? Our chili con carne with shredded beef develops a hearty, rich and complex flavor with little preparation. While the chili simmers, sit back and enjoy the aroma and afternoon as it transforms into a heartwarming, belly-filling treat. Perfect comfort food for those chilly autumn and winter days.
Craving a warm, satisfying meal? Look no further than this homemade shredded beef chili recipe! Think of it as northern version of chili con carne! Packed with southwestern flavor and tender, fall-apart shredded beef, this classic comfort food is perfect for chilly evenings or game day gatherings. Our chili recipe will guide you through the perfect blend of spices to create an authentic chili experience. Get ready to savor every spoonful of this comfort food classic.
A Brief History of Chili
Chili is a classic American cuisine with innumerable regional variations. Chili can be comprised of a tomato based sauce, a tomatillo green sauce or a red chili based sauce. It can be prepared with beef, pork, poultry or vegetarian. It can include beans or not. One thing that all chili has in common, whichever dialect you try, is the taste. The flavor will be loud and delicious. A second commonality is that the population of the region you consume the chili will proudly proclaim that “their”variation is how chili should be prepared and all others are imposters and frauds. We are agnostic in this debate and simply enjoy this classic “American stew.”
Is Chili the same everywhere?
Every part of the country makes their chili a bit different. Our version of chili is a hybrid. We utilize a tomato based sauce found in the classic “Chicago” or “Cincinnati” chilis. We use chunks of beef as found in Texas chili con carne, cocoa found in Cincinnati chili and beans found in most chilis except for classic Texas and chili verde. How would I classify our chili? After thinking it over, we would just call it really good.
When making this recipe, if you can handle some heat, we strongly suggest substituting chili peppers for the bell pepper. If you read our blog you know that we are partial to poblano peppers due to their unique, delicious, smoky and earthy flavor. They are also one of the mildest “hot” chili peppers.
Chili is a popular dish due to the fact that it is simple to make and loaded with flavor. Preparation is minimal. The meat should be browned for additional flavor. If you are looking to save time, the meat can be put in raw. The chili is then cooked for several hours to tenderize the cut of beef used in this recipe. “Stew meat” can be derived from “chuck” or “bottom round”. Both are fairly inexpensive and flavorful but extremely tough unless tenderized by cooking. After cooking the stew meat for a few hours, shred the meat and return to the pot. Add the canned beans and the chili will be done in about an hour.
How do I Make Chili?
If you follow this recipe you are guaranteed to have a terrific result. Chili is one of those dishes that allow the cook tremendous latitude in its preparation. Don’t be afraid to experiment. You will eventually create a recipe that you can call your own. Feel free to be creative and try adding flavors or spices you enjoy. When my husband prepares chili it is reminiscent of the scene from the movie “This Is The End,” when Danny McBride prepares breakfast for the house. If you are unfamiliar with this reference please do not google for a preview if you are easily offended by foul language or adolescent humor.
Variations we enjoy with our chili recipe include adding a half can of beer to the chili, a smoky spice such as “devil dust,” some beef chop meat to create a more complex texture or using solely turkey or chicken as the protein to reduce fat content. We enjoy our chili with a side of our cornbread. So, please give this version of chili a try and feel free to personalize it. Let us know if you enjoyed it and how you personalized it.
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Shredded Beef Chili con Carne
6
servings5
minutes4
hoursA simple and delicious chili recipe made with beef and beans in a tomato based sauce.
Ingredients
2 onions chopped
1 large clove garlic minced
1/2 green bell pepper diced or 2 jalapeño diced
1 can tomato sauce
1 can diced or stewed tomatoes
1 1/2 lb stew meat (see notes)
2 Tbs chili powder
1/2 tsp cumin
1 tsp oregano
1 Tbs paprika
1 tsp mustard ( yellow, spicy brown or your favorite).
1 tsp unsweetened cocoa
1 can red kidney beans rinsed and drained
1 can pinto beans rinsed and drained
Optional toppings: shredded cheddar, green onions, chopped chili peppers, sour cream, cilantro, chopped red onion.
Directions
- In a medium sized stockpot, heat 2 Tbs of olive oil on medium high heat. Add stew meat and brown. Do not cook all the way through. Once browned, remove from pot and set aside.
- Drizzle olive oil in same pot. On medium heat, add chopped onions, peppers and sauté for a minute. Add garlic and continue to cook until onions become translucent and garlic is fragrant.
- On medium high, add tomato sauce, diced or stewed tomatoes, chili powder, cumin, oregano, paprika, mustard and cocoa. Add the browned stew meat back to the pot. Stir to combine.
- Once ingredients start to bubble, lower heat to simmer and slow simmer for 3 hours or until beef can be shredded. Take beef out of pot, shred and return back to the pot.
- Once beef is shredded and returned to pot, add the kidney beans and pinto beans and continue to simmer for another hour. This is a great time to taste and adjust seasoning as necessary.
- Enjoy! Goes great with a side of cornbread!
Recipe Video
Notes
- You can use chuck or round beef.
- You can substitute any type of chili pepper for the bell pepper if you prefer more heat. Poblano or ancho chilies will give the chili a unique and distinctive flavor.
- You may use black beans, kidney beans or pinto beans in this recipe. We like to use 2 different types of beans and usually use whatever we have on hand.
- Chili can be enjoyed over rice, elbow pasta or just plain. Add your favorite toppings and hot sauce.
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