Chipotle Shredded Beef Chili

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.

Chipotle Shredded Beef Chili. My new favorite chili 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.

Bacon is the key to a good Chili Base along with onions, green peppers and garlicWhen 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.

diced tomatoes, beans and bacon chili

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.

Chipotle Shredded Beef Chili and Cornbread. My new favorite chili recipe.

Chipotle Shredded Beef Chili

Chipotle Shredded Beef Chili

Ingredients

  • 5 slices of bacon, fried and crumbled
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, diced
  • 3 cups Shredded Chipotle Beef
  • 1 can tomato sauce, 15 oz can
  • 1 can diced tomatoes, 15 oz can
  • 1 can of baked beans, 15 oz can
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 teaspoons chili powder (taste for heat preference)
  • Serve with cornbread and top with onions, shredded cheese, sour cream or your normal chili toppings.

Instructions

  1. Fry bacon in the stock pot you plan on making your chili. I cut the bacon into pieces before frying. Remove once it is crisp leaving grease in pan.
  2. Add onion, green pepper and garlic to bacon grease. Cook for 2 to 3 minutes or until the peppers begin to just be soft.
  3. Add the shredded beef to the vegetables in bacon grease. Stir to combine and cook till meat is no longer cold if using leftover meat.
  4. Pour tomato sauce, diced tomatoes and beans to pot. Add reserve bacon to the chili. Stir to combine. Season with salt and pepper. Add chili powder tasting for heat as you add a little at a time.
  5. Simmer for 15 minutes or until ready to eat.
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Hunk of Meat Monday: Quick Beef and Noodles

Since beef roast is made so often at our house, I have perfected the nearly 30 minute beef and noodles when I am in need of a quick meal.

Beef and Noodles over mashed potatoesIf your roast isn’t already broken into pieces, do so before starting to make beef and noodles. Break it up it will break into fine pieces as it cooks. If you are using leftover roast, warm up the beef before adding the liquid. For this specific night, I had about two pounds of leftover roast.

Beef roast leftovers for beef and noodlesOnce the beef is heated warmed up, add one quart off beef broth and four cups of water. Bring the water to a boil and then add one can of cream of mushroom soup.

Beef broth baseSeason the beef mixture with salt and pepper to taste depending on how seasoned the roast is you are using. Mix the soup completely into the broth and beef. Simmer for ten minutes before adding noodles. I use the frozen Reames homestyle noodles. I usually cook these noodles for 20-30 minutes. If you are using a different type of noodles, cook these noodles for the directed amount of time. I use about 12 ounces of noodles per pound of meat.

Frozen egg noodles being added to beef and brothStir the noodles into the broth mixture and cook for 20-30 minutes. And now for confession time…I make instant mashed potatoes. Often. They are just so easy and the kids don’t seem to care. So, while the beef and noodles, I pop my instant mashers in the microwave for my three minute potatoes. Then it is Ta-Da!

Beef and Noodles over mashed potatoes

Quick Beef and Noodles

Quick Beef and Noodles

Sometimes we all just need a big bowl of comfort. This quick and easy use of leftover beef roast creates the perfect bowl of comfort in beef and noodles.

Ingredients

  • 2 pounds of beef roast, cooked
  • 4 cups of beef broth
  • 4 cups of water
  • 1 can of cream of mushroom soup
  • 24 ounces of frozen egg noodles
  • salt and pepper to taste

Instructions

  1. Warm up beef broken into small pieces in a stock pot and then add beef and water to beef. Bring to a boil.
  2. Add cream of mushroom soup, stirring to combine and then simmer for 10 minutes. Add salt and pepper to taste, if needed.
  3. Stir in frozen noodles into beef and soup mixture. Continue to simmer for 20-30 minutes or until noodles are tender.
  4. Serve over mashed potatoes.
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Now that you know my secret, what can you share to help my kiddos obviously deprived palates?



Hunk of Meat Monday: Crock Pot Chicken Taco Bowls

Once again I have a recipe that can feed a crowd, is effortless, and gluten free for my friends who need it. Love these chicken taco bowls that are easy to make thanks to the crock pot.

Chicken Taco BowlsThe great thing about this recipe is how versatile it can be to make and use.

crock pot ingredients for chicken bowlsThe basics to the recipe is a pound to a pound and a half of meat, which I used boneless, skinless chicken thighs but can easily have breasts, beef or pork roast substituted, Rotel, canned tomatoes, green chiles, black beans, corn and taco seasoning. If you don’t like corn or chiles, they can easily be left out. I also doubled this recipe, so I started with three pounds of chicken thighs.

chicken things in crock pot with garlic clovesI smashed and peeled five garlic cloves after I placed the chicken thighs in the bottom of the crock pot. Then I began pouring in the rest of ingredients.

tomoatoes over chicken in the crock potSince I used three pounds of chicken, I poured one can of Rotel and two 14.5 ounce cans of diced tomatoes over the chicken.

black beans and chilesThen I poured over one 4 ounce can of green chiles and one can of black beans. Since I was making this for a crowd, I didn’t double the beans or chiles in case someone didn’t like beans or chiles it would be easier for them to pick them out.

corn and taco seasoningI poured a 16 ounce bag of frozen corn over top followed by a 1/2 cup of taco seasoning. I but my seasoning in bulk. I think this would be 2-3 envelopes of taco seasoning.

ingredients stirred upThen stir the ingredients up leaving the chicken settled on the bottom of the crock pot. Cook on low for 6-8 hours.

cooked taco bowl ingredientsAt this point you want to break up the meat. Use a large spoon or fork to stir up the ingredients and shred the chicken apart.

shredded chicken toppings for taco bowlsAt this point you can eat or let it set on low till you are ready to eat. If it starts to get a little dry, just add chicken broth or water so it doesn’t dry out. This will give you time to cook the rice and prep the toppings. Use the same toppings you would for your tacos.

taco bowl toppingsHere are some of my toppings. I also had lettuce, cheese and avocados I cut right before eating so they would wouldn’t brown.

To make the bowls, just layer rice followed by the chicken and then your toppings.

Chicken Taco BowlsOn a low carb diet? No problem!

Chicken Taco SaladJust use lettuce as your base and make a chicken taco salad.

Leftovers? Turn it into enchiladas. Or freeze the chicken to pull out later on. Add more chicken broth to the chicken mixture and make it into a chicken tortilla soup.

Hunk of Meat Monday: Crock Pot Chicken Taco Bowls

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 4

Hunk of Meat Monday: Crock Pot Chicken Taco Bowls

A recipe that can feed a crowd, is effortless, and gluten free for friends who need it. If you love Chipotle, you will love this recipe.

Ingredients

  • 1.5lb chicken breasts and/or thigns (turkey breast, beef or pork roasts can be substituted)
  • 2-3 cloves garlic (smashed and peeled)
  • 1 can Rotel (10 ounce can of diced tomatoes with green chiles)
  • 1 can diced tomatoes (14.5 ounce can)
  • 1 can green chiles (4 ounce can)
  • 1 can black beans (15 ounce can)
  • 1 cup frozen corn (8 ounces)
  • 1/4 cup taco seasoning (1 envelope)
  • rice for four servings
  • taco toppings (cheese, veggies, sour cream, etc)

Instructions

  1. Place chicken on the bottom of the crock pot and put garlic cloves on top of chicken.
  2. Pour remaining ingredients over top and stir together leaving chicken settled on the bottom. Cook on low for 6-8 hours.
  3. Stir ingredients and shred chicken. Eat immediately or continue to cook on low adding water if liquids begin to evaporate.
  4. Cook rice according to package directions and build bowls by layering rice, then chicken mixture and top with vegetables, cheese, sour cream or other ingredients you would typically put on tacos.
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Hunk of Meat Monday: Crock Pot Round Steak

For any of you who buy whole or half sides of freezer beef, you know that once in a while you pull out a package of meat and wonder what you are going to do with it. Well, we are getting to the bottom of the freezer and I pulled out two packages of rounds steak. And you can’t just Google recipes for round steak I discovered. So, I created a recipe of my own from inspiration for cubed steak recipes.

Like I mentioned, I started with two frozen round steaks.

I defrosted them for a bit and sprinkled with steak seasoning. These pieces of round steak were about 3/4 inch thick and folded in half in the package. I seasoning the inside and out.


Then I grabbed a few ingredients.

I mixed together the cream of mushroom soup, sour cream, onion soup mix (use beefy onion or onion), and a can of mushrooms.

I thought it was a little thick so I added about a cup of chicken broth but beef would work too. Use what you have.

Then spoon the sauce in the fold and on top of each steak. I stacked one round steak right on top of the other in the crock pot.

I cooked on low for about 8 hours.

I cooked up some orzo pasta. Rice would have been great too but I didn’t want to wait the 25 minutes for long grained wild rice.

The meat was tender and full of flavor. The kids asked for seconds so I would say it was a success.

If you don’t have round steaks, I think this would be a great recipe to use on cubed steak or even a roast of some sort.

I had quite a bit of leftover meat. The leftovers made some great beef and noodles later in the week with my beer biscuits.

Crock Pot Round Steak

Crock Pot Round Steak

Crock pot recipe for round steak in a creamy onion mushroom sauce.

Ingredients

  • (2) 1-2 pound beef round steaks
  • 2 Tbls. steak seasoning
  • 1 can cream of mushroom soup
  • 1 c. sour cream
  • 1 envelope Lipton's Beefy Onion or Onion soup mix
  • 1 can of mushrooms or 4 oz. fresh sliced mushrooms
  • 1 c. chicken or beef broth
  • 1/2 box of pasta or one box wild rice, cooked

Instructions

  1. Rub the steak seasoning on both sides of the round steak.
  2. Mix together soup, sour cream, onion soup mix, mushrooms and broth.
  3. Spread on all sides of the steak and place the steaks in crock pot on top of each other.
  4. Cook on low for 8 hours or on high for 4 hours.
  5. Serve over cooked pasta or rice.
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Hope you guys have some killer recipes to use leftover ham since I have about 3 pounds of leftover ham sitting in my fridge. Have a great week and Happy Easter!

Hunk of Meat Monday: BBQ Chicken Cheesy Mac

Looking for a way to use leftover BBQ chicken? Or any barbequed meat for that matter? If your kids are anything like mine, they are asking for macaroni and cheese every night of the week. So, this easy BBQ chicken cheesy mac is a great way to use leftover grilled chicken (or pork) and give the kids their mac and cheese!

A few weeks ago when I made grilled chicken and pork chops we had some leftovers.


I deboned the chicken and then cut it into bite size pieces.

I had a pot of water going for a box of pasta at the same time.

In a large pan I got a roux going.  I put 5 tablespoons of butter down and got it melted and then added 5 tablespoons of flour along with a 1/2 teaspoon of salt and pepper. Let it cook for about a minute before adding milk

I slowly added 4 cups of milk, whisking as I added.

Once I got the milk added I added a teaspoon each of garlic powder and onion powder.

When the cream sauce just began to bubble I killed the heat and then added 4 cups of colby jack cheese.

Stirred it together till the cheese was completely melted.

When the cheese sauce was ready I tossed the chicken with about 1/3 cup of bbq sauce into the pasta pan after I had drained the pasta out.

While the chicken is just warming up dump the pasta into the cheese sauce.

Then either transfer into a 13 x 9 pan or two smaller pans. I chose to freeze one and bake one that night.

Once the cheese and pasta is poured into a greased dish, top with BBQ meat.

Sprinkle with an additional 1/2 to 1 cup of cheese.

Then bake on 350 for about 25 minutes till the casserole is bubbly.

Let it set for about 5 minutes before serving.

BBQ Chicken Cheesy Mac

BBQ Chicken Cheesy Mac

BBQ Chicken Cheesy Mac is a great way to use leftover grilled BBQ chicken with cheesy macaroni for a quick go to weeknight meal.

Ingredients

  • 1 lb. mini pasta of choice
  • 5 Tbls. butter
  • 5 Tbls. flour
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 4 c. milk
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 5 c. shredded colby jack cheese, divided
  • 2 c. BBQ Chicken, cut into bite sized pieces
  • 1/3 c. BBQ sauce

Instructions

  1. Cook pasta according to package directions; drain and set aside.
  2. Melt butter into a large pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring constantly.
  3. Slowly whisk in milk until smooth, stir continuously until liquid thickens and comes to a low boil. Add garlic & onion powders. Reduce heat to low and stir in 4 cups of cheese.
  4. Add cooked pasta to cheese sauce.
  5. Heat chicken and BBQ sauce in the pasta pan until just heated.
  6. Pour mixture into 13 x 9 or 2 smaller baking dishes then top evenly with BBQ chicken.
  7. Sprinkle with 1 cup of cheese and bake for 25-30 minutes on 350 degrees.
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What’s your hunk of meat Monday looking like? Can’t wait to see what ideas I can make.

Hunk of Meat Monday: Buffalo Roasted Chicken

I have figured out how to eat chicken at our house. Add buffalo marinade, butter and ranch seasoning. Hello juicy, flavorful chicken.

Besides being down right delicious, it was also so simple. I had bought a whole chicken and washed it with cold water, pulled the neck, gizzard and liver out of the inside and placed in a large ziploc bag.

I have had this bottle of buffalo wing sauce and marinade sitting in the pantry for a while waiting for me to make wings. But I thought maybe I could make a killer roast chicken with it instead.

I just poured about a cup all over the chicken, outside and inside.

It marinaded for a few hours in the fridge before I roasted it. To prep for roasting, I cut up about 5-6 pieces of celery and put inside of the chicken’s cavity.

I put 2 tablespoons of softened butter and a 1/2 teaspoon of ranch mix in with the celery as well.

I melted two more tablespoons of butter and poured the remainder of the ranch mix envelope into the melted butter.

After putting the chicken in the deep covered baker breast side up, I simply spooned the ranch and butter mixture over the chicken.

I baked the chicken on 350 degrees for 1 hour and 15 minutes. I would baste the chicken several times during the baking time to make sure plenty of moisture was getting into the chicken. When I pulled it out of the oven, I let it rest for about 15 minutes before slicing.

The results were just how I had imagined. Juicy with a hint of heat. Even if you don’t like a lot of heat in your food, you will love this. Both of the kids ate a leg plus several slices of chicken breast.

Hoping you have some more great recipes to share. I have to admit…these spicy Dr. Pepper pork sandwiches inspired me to make my own creation this week.

Hunk of Meat Monday: Buffalo Roasted Chicken

Hunk of Meat Monday: Buffalo Roasted Chicken

Ingredients

  • 1 Whole chicken
  • 1 cup bottled buffalo wing sauce
  • 5-6 pieces of of celery
  • 4 Tablespoons butter, separated
  • One package of ranch salad dressing mix

Instructions

  1. Rinse chicken and place it in a gallon size ziplock bag.
  2. Pour the buffalo sauce over the chicken, inside and out. Marinade in the refrigerator for at least 2-3 hours.
  3. Remove from the refrigerator and place the celery pieces inside the chicken.
  4. Put 2 Tbsp. butter and 1/2 tsp. of ranch mix inside the chicken with the celery.
  5. Melt 2 Tbsp. of butter and mix in the remaining ranch dressing mix.
  6. Place chicken in roasting pan, breast side up and spoon the ranch butter mixture over the chicken.
  7. Bake at 350 degrees for 1 hour 15 minutes.
  8. Let rest 15 minutes after removing from oven.
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Hunk of Meat Monday: Sloppy Joe Casserole

Man, my kitchen misses me. I haven’t really cooked since the first of the year. I guess I was overloaded in December with holiday baking. Or at least overloaded with the dishes. That is why I am thankful for leftovers I have frozen that turn into quick, yummy suppers around our house. I bring you my sloppy joe casserole.

Back in October I had made a big crock pot full of sloppy joes. I put several freezer bags full in the freezer for quick meals.


It paid off tonight! I reheated the sloppy joes on top of the stove, but easily could have done it in the microwave too.

When it was completely heated, I poured it into a 9 by 9 pyrex pan.

Then I put a layer of cheddar cheese slices on top of the meat.

I rounded it out by topping it with a can of the small refrigerator biscuits.

Bake it for 10-15 minutes on 400 degrees.

Bake until the biscuits are golden brown and the cheese is melted.

Enjoy!

What do you have cooking this week. Do share some of your recent favorites!

Hunk of Meat Monday: Crock Pot Beef Roast with Mushrooms and Onions

It’s a new year, and with that comes a brand new start to being on top of meals in the Beyer house. The crock pot is crucial for us to have a hot meal on a week night. Otherwise our hot meal would be frozen pizza and microwave meals too many nights.

The great thing about cooking a big hunk of meat on Monday, is that leftovers easily and quickly make meals for the following nights of the week. This crock pot beef roast was perfect for leftovers. And easy to make with lots of flavor.


I started with a roast that was 2-3 pounds. It was of course frozen, so I defrosted it in the microwave for about 8 minutes.

Then I grabbed my favorite steak seasoning and rubbed it on both sides of the roast.

I then heated up a large skillet and put about a tablespoon or two of oil in the skillet.

Then sear both sides of the roast for 2-3 minutes on each side. I also added Worcestershire sauce to the pan as I cooked the beef.

Then transfer the roast to the crock pot.

Keep the pan over a low heat and put an onion cut into 8 hunks on the bottom of the pan.

See all that flavorful goodness left on the bottom of the pan? I wanted to some how get that all captured. After a quick scan of the kitchen I noticed a half a bottle of red wine leftover from the previous night. I poured about 1/2 cup of the wine into the pan with the onions.

I quartered up around 8 button mushrooms and tossed them in the pan as well.

Cook the onions and mushrooms until all the bits are off the bottom of the pan.

Pour the mushrooms, onions and reduced wine over the beef roast.

Pour a can of cream of mushroom soup over top of the beef, onions and mushrooms. Follow up with one can of beef broth.

Cook for 8-10 hours on low or 4-6 hours on high. After the school and work day, play practice and ballet, this was a welcomed meal. I served it over top of some instant mashed potatoes. Yes, instant. I’m not super woman.

Can’t wait to see wait you all have planned for the new year in your kitchens!

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