Barbacoa Beef Chili
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.
Servings: 16 People
Calories: 311kcal
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.
Nutrition
Calories: 311kcal | Carbohydrates: 19g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 351mg | Potassium: 941mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3518IU | Vitamin C: 30mg | Calcium: 104mg | Iron: 5mg