We love chili at our house. The problem is that I can never make the same batch of chili twice. I am notorious for not being able to duplicate a meal. And this chipotle shredded beef recipe is going to need duplicating so I am here to document the recipe.
I am all about cooking once and eating twice. The chipotle shredded beef I made for beef sandwiches worked perfectly in this chili. And already had the slow cooked big flavor to help make the chili taste like it simmered all day when only it was ready in 30 minutes. I am telling you, cook once, eat twice is the key to great weeknight meals.
To help give chili the smoky flavor I like, I always, always start with bacon. That’s right bacon. I cut up four to five slices of bacon and fry it in the bottom of my stock pot. I remove the bacon once it is crisp leaving the bacon grease in the pan for the holy trinity of chili to be fried up in it. What is the holy trinity you ask? Well, simply onion, green pepper, and garlic. All diced, of course. Once they just start to get soft, I added the leftover chipotle shredded beef. And stirred till combined and the meat was warmed up.
When the beef is warmed up, start adding the liquids. I added both sauce and canned tomatoes. For me, I add petite diced tomatoes. If I would have had fire-roasted diced tomatoes, I would have added those. But I didn’t have them on hand. I also added baked beans instead of chili beans. I used mesquite thinking it would really add a punch of flavor. I added salt, pepper and chili powder also. I used the chili 3000 from Penzey’s.
Then add the remaining bacon and let it simmer till you are ready to eat. I let it simmer about 15 minutes. I was honestly waiting on the cornbread to bake. I got the chili done faster than I could whip together a pan of cornbread. And it was all amazing. We will definitely be making this again.