Barbacoa Beef Chili
on Jan 29, 2015, Updated Oct 15, 2024
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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.
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 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 people, and you may not have that kind of a 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.
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.
What to Serve With Beef Chili
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.)
More Chili Recipes to Make This Winter
- Slow Cooker Beef Chili
- Instant Pot Vegetable Chili
- Texas Red Chili
- Beef, Black Bean, and Jalapeno Chili
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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 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.
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!