Barbacoa Beef Chili
on Dec 10, 2025
This post may contain affiliate links. Please read our disclosure policy.
Whenever my family is in the mood for bold flavors and something really satisfying, I turn to this barbacoa beef chili. The beef gets cooked low and slow with chipotle, spices, and a splash of lime until it’s melt-in-your-mouth tender, then shredded and simmered with tomatoes, beans, and a kick of chili powder. It’s just the thing when you want to fill the house with the smell of chili and make everyone excited for dinner.
When the craving for something hearty and a little spicy hits, barbacoa beef chili is always my answer. I love how the barbacoa beef, after hours in the slow cooker with chipotle, garlic, and lime, turns out so tender you can shred it with a fork. The smoky aroma fills the kitchen and, once I stir in the beans and tomatoes, every spoonful is packed with bold, cozy flavors. Whether you pile this chili onto rice, scoop it up with tortilla chips, or ladle it straight into bowls with all your favorite toppings, there’s nothing more comforting on a cold night.
The ingredient quantities here are for the full recipe of Barbacoa Beef, 3 pounds worth of slow-cooked round eye, shredded, but if you used half of it for tacos or some other recipe, then you can easily cut all of these ingredients in half and still have a seriously sized pot of chili. I mean, this serves 16 people, and you may not have that kind of crowd. But do keep in mind that chili freezes and reheats like a dream.
And if you have leftover chili and want to figure out a way to make yet a third different meal? Then, you can turn a relatively small amount into yet another meal by creating a nacho bar! If you have tweens or teens or college kids in your house, then this is one of the greatest things you can put together for a meal or even a robust snack. And definitely a go-to for a game day party.
By signing up, you agree to our Privacy Policy.
What's In This Post?
Starting your chili with barbacoa beef cooked in the slow cooker means that you will have one of the most flavorful pots of chili ever.
Ingredients
- Barbacoa beef – Follow the Barbacoa Beef recipe, shred it, and include the liquid in this chili.
- Chopped onions, red bell pepper, carrots, and celery
- Minced garlic
- Cumin
- Chili powder
- Black and white beans
- Crushed tomatoes
To Serve
- Hot cooked rice
- Serve this with all the fixings: avocados or guacamole, sour cream, shredded scallions or red onions, thinly sliced lettuce, shredded cheese, or crumbled cheese. (Cotija cheese is great with this.)
How to Make Barbacoa Beef Chili
- Sauté the veggies: Heat oil in a large Dutch oven or stockpot and sauté the onion, pepper, carrots, celery, and garlic until tender and lightly browned, about 8 minutes.
- Simmer the chili: Stir in the cumin and chili powder and stir, add the beans and tomatoes, season with salt and pepper, and bring to a simmer over medium-high heat. Lower the heat and simmer for 15 minutes. Add the beef and its cooking liquid, and simmer for 30 minutes until everything smells just great.
- Serve: Fill bowls with hot rice and top with the chili. Let everyone top their own portions.
Leftovers and Storage
Leftovers can be held in the fridge in a sealed container for up to 5 days. The chili can also be frozen for up to 6 months. Defrost in the fridge, then reheat in a slow cooker or on the stovetop.
What to Serve With Barbacoa Beef Chili
Pin this now to find it later
Pin It
Barbacoa Beef Chili
Ingredients
- 1 recipe Barbacoa Beef (shredded, including the liquid)
- 1 tablespoon olive oil (or vegetable or canola oil)
- 3 onions (chopped)
- 1 red bell pepper (chopped)
- 4 large carrots (peeled and chopped)
- 4 stalks celery (chopped)
- 1 tablespoon finely minced garlic
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 4 cans black beans (drained and rinsed)
- 4 cans white beans (drained and rinsed)
- 4 (28-ounce) cans crushed tomatoes
- Coarse or kosher salt and freshly ground black pepper (to taste)
To Serve
Optional Toppings
- Salsa (tomato or tomatillo)
- Sour cream
- Shredded cheddar (or crumbled queso fresco, goat cheese, or feta)
- Avocado (or guacamole)
- Chopped onion (or scallions)
- Chopped tomatoes
- Lime wedges
Instructions
- In a large Dutch oven or stockpot, heat the oil over medium heat. Add the onion, pepper, carrots, celery, and garlic. Cook until tender and lightly browned, about 8 minutes.
- Add the cumin and chili powder and stir. Add the beans and the tomatoes, season with salt and pepper, and bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer for 15 minutes. Add the beef to the pot with its cooking liquid and simmer for 30 minutes until everything smells just great.
- Serve the chili in bowls over the hot rice, and let everyone top their own portions.
Oh yes…definitely my kind of chili but as much as anything my kind of cook. My recipe was small only because I made chili from what I had in the pantry and freezer without going shopping and I’m sad it’s almost gone. I’m used to two meals and freezer leftovers! Love the idea of shredded beef; sounds so good!