Shredded Beef Chili


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Shredded Beef Chili
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Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. The day before, place seeded New Mexico pepperes on a large sheet of heavy duty aluminum foil. Place chuck roast on top of peppers and place seeded guajillo peppers on top of roast. Wrap very tightly and put in shallow pan. Place in 300F pre-heated oven. Roast for 4 hours. Remove, cool, and refrigerate.
  2. Next day. In a blender, add cooked peppers from the roast, red wine, and beef stock. Process in blender until smooth.
  3. In a large oven-proof cast iron baker, heat canola oil on medium. Add chop onions and saute until they begin to brown. Add tomato paste and continu to cook, stirring occasionally, until the bottom of baer is covered with black bits of carmelized tomato. Pour contents of blender into baker; scrape the bottom of pan to deglaze. Add remaining ingredients, except for final seasonings. Add beef roast in 3-4 inch chunks. Bake at 275F for 2 hours.
  4. Remove from oven. Using tongs and a fork, shred beef in sauce. Add final seasonings and beans (optional). Stir well to combine then return to oven for 1 hour.

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