Grandpa Joe's
Shredded Beef Chili

This is the result of sampling and reading recipes for many different styles of chili.

About this recipe

I have always enjoyed a good bowl of chili – one of those dishes that seems to be available almost everywhere.  At the same time, it also seems that no two chili recipes are alike.  Many beef chilies use ground beef, while chicken chilies (for example) typically use shredded chicken.  I liked that idea, so I decided my beef chili should use shredded beef.  I'm not suggesting this recipe is unique because it calls for shredded beef.  I'm only saying the shredded beef makes this recipe a little different from many others.

Ingredients

  • 3 pound beef shoulder (chuck roast)
  • extra virgin olive oil
  • 2 onions, chopped
  • 2 cups beef stock
  • 28 ounces crushed tomatoes
  • 6 ounces tomato paste
  • 1 green bell pepper, chopped
  • 1 garlic clove, chopped
  • 1 tablespoon chili powder (hot or mild)
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt

Directions

  1. Cut the beef into 2-inch cubes.  Over high heat in a heavy-bottomed skillet, and working in small batches, brown the meat on all sides in olive oil.  Set aside. 
  2. After the meat is browned, add one of the onions to the same pan and sauté over medium heat until soft. 
  3. Return the meat to the pan, add the beef stock, bring to a boil, and then cover and simmer over low heat for 2 hours.
  4. Off the heat, and using two forks, pull the meat in the chunks apart as much as possible.  (Hold one chunk against the side of the skillet with one fork, and tear the meat apart with the other fork.)
  5. Add the tomatoes and their juices, tomato paste, the second chopped onion, green bell pepper, garlic, chili powder, oregano, cayenne pepper, and salt.  Bring to a boil, cover, and then simmer over low heat for 30 minutes.  
  6. It is advisable to adjust the seasoning before serving by adding chili powder, salt, or pepper, if necessary (See Notes).
Shredded Beef Chili with a sprinkling of cheddar cheese.

Notes

  • The meat should pull apart easily (step 4).  If not, return to step 3 and simmer for another half-hour or so.
  • If you prefer your chili with beans, I suggest you add them at the same time you add the crushed tomatoes.
  • You can control the spiciness by choosing hot or mild chili powder, and by reducing or increasing the amount of cayenne pepper.
  • For even more spiciness, consider adding a sliced jalapeno pepper (or two)!
Posted: February 2014; picture added January 2015.