Okay, those Barbacoa beef tacos were good, but there’s still a lot left over….that was not unintentional.
Here is a glimpse inside my Machiavellian brain (mwah hhaa ha)…..I was thinking about making to make a beef chili, but I wanted to figure out how to get some serious flavor into the meat BEFORE it even met up with the beans and other ingredients. I also wanted shredded meat, not ground, and not cubed. So first, I made Barbacoa Beef, an extra big batch, and that was one great meal. And then, this happened.
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, and you may not have that kind of a crowd. But do keep in mind that chili freezes and reheats like a dream.
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.Tweet This
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.
What to Serve with Beef Chili:
Serve this with all the fixings: avocados or guacamole, sour cream, shredded, scallions, red onions, thinly sliced lettuce, shredded cheese or crumbled cheese. (Cotija cheese is great with this.)
Other Chili Recipes to Make This Winter:
- Slow Cooker Beef Chili
- Instant Pot Vegetable Chili
- Texas Red Chili
- Beef, Black Bean and Jalapeno Chili
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Barbacoa Beef Chili
- 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
- 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
- In a large Dutch oven or stockpot, heat the oil over medium heat. Add the onion, pepper, carrots, celery, and garlic 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 meat 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.
Nutrition information is automatically calculated, so should only be used as an approximation.