Are you looking for a hearty dish that will maximize your meal AND minimize your budget? You’ve come to the right place. Chef Paul Lillakas teaches us the ways and shows how to make one of his all-time favourites: a crowd-pleasing chipotle shredded beef chili. It tastes as good as it sounds — trust us.
Not only is this dish absolutely mouthwatering, but it’s also the perfect cost-saver. With this chili, you can buy your beef in bulk, cook it in large batches, and meal prep — saving you time and money all at once!
INGREDIENTS
- 2 tbsp canola oil
- 1.5 kg beef chuck or blade roast cut into large chunks and patted dry
- 3 large onions diced
- 2 green bell peppers diced
- 6 celery stalks diced
- 6 green onions thinly sliced
- 4 garlic cloves grated or pressed
- 1 cup white vinegar or apple cider vinegar
- 4 tbsp chipotle paste (see tip)
- 1 tbsp salt
- 1 tbsp smoked paprika
- 2 tsp cumin freshly ground
- 2 tsp oregano
- 2 tbsp cocoa powder
- 2 tbsp yellow mustard or dijon mustard
- 4 400ml cans chopped tomatoes or cherry tomatoes
- 1 large sweet potato peeled and grated
- 3 398ml cans red kidney beans drained and rinsed
Optional toppings
- cilantro leaves
- sour cream
- shredded cheddar cheese
- diced avocado
METHOD
- In a large pot, heat oil over medium-high heat. Brown beef thoroughly, turning as needed, about 7-8 minutes. Transfer to plate.
- Add 1 cup of water to the pot, scraping up brown bits from bottom of pan. Add onion, celery, peppers and green onions; cook, stirring occasionally, until softened, about 3-4 minutes.
- Add garlic, vinegar, chipotle paste, salt, paprika, cumin, oregano, cocoa powder, mustard, tomatoes and sweet potato, stirring until combined.
- Submerge beef and bring to boil. Reduce heat to low. Cover and simmer gently, stirring occasionally, until beef shreds easily, about 4 hours.
- Remove beef from pot and let cool slightly. Skim excess fat.
- Add beans to pot, stirring to combine.
- Shred beef and return to pot. Stir to combine.
- Serve with fresh bread and additional toppings if desired.
Tip: To make Chipotle paste: puree 1-2 cans of chipotles in adobo sauce in food processor or blender. Transfer to a large freezer bag, flatten and freeze. Break pieces off as needed. Paste will thaw quickly. Use to add a smoky spiciness to soups, stews, sauces, marinades and salsas.