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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Crock Pot Chipotle Shredded Beef

Naturally when I am reviewing a new cookbook I am drawn to the Mexican inspired recipes. When the recipe includes a beef roast and a crock pot, I am sold. Gonna try the recipe. This crock pot chipotle shredded beef did not disappoint anyone in the family.

slow cooked chipotle shredded beefThe recipe called for a chuck roast, but here is the deal, use whatever beef roast you have on hand or is on sale at the grocery story. It will all work the same. Place the beautiful beef roast in the crock pot.

beef chuck roast in crock pot

The original recipe called for cans of diced tomatoes, green chiles and chipotle sauce. I however had enchilada sauce instead of chipotle. It also called for chili powder and cumin. I had Penzey’s Chili 9000 which has cumin and other yummy seasonings and herbs. So, I used two tablespoons of it instead. Topped the roast with sliced onions and the canned goods before letting it slow cook all day. I omitted the beef broth the recipe called for originally.

Chipotle Beef Ingredients

After it has slow cooked all day, you should be able to peel any excess fat off the roast and then shred with two forks. Don’t trim the fat before cooking. Remember fat is the flavor conductor. You want it to cook with the meat all day to add flavor.

crock pot chipotle beef
 The meat should be fairly juicy. Which made me relieved that I didn’t add the two cups of beef broth. You will get quite a bit of beef. This is a great recipe to eat twice.

slow cooked chipotle shredded beef

The cooked meat will freeze nicely to pull out later or go ahead and make some beef enchiladas and use the meat for tacos or on top of Mexican Risotto.

Chipotle shredded beef risottoThe recipe is from 303 Simple & Satisfying Recipes which is the combination of three cookbooks from Gooseberry Patch. I will be giving this cookbook away the second week of September 2014. Be sure to check back to register to win and see what other great recipes I made.

Slow Cooked Chipotle Shredded Beef

Slow Cooked Chipotle Shredded Beef

Ingredients

  • 2-1/2 lb. beef chuck roast, trimmed
  • 14-oz. can diced tomatoes
  • 7-oz. can chipotle sauce or medium red enchilada sauce
  • 4-oz. can diced green chiles
  • 1 onion, slice
  • 2 T. chili 9000 from Penzey's or 2 T chili powder and 1 t. cumin

Instructions

  1. Place roast in a slow cooker. Top with remaining ingredients. Cover and cook on low setting for 8 to 10 hours.
  2. Once it is completely cooked, remove any excess fat. With 2 forks, shred the beef roast in slow cooker. Add beef broth if there is not much liquid.
  3. Serve on tortillas with favorite taco toppings, on a bed of lettuce for a salad or in a bowl with Mexican rice.
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I received the 303 Simple & Satisfying Recipes for free. The recipe ingredients are all on me. The opinions are all mine.

Hunk of Meat Monday: Bacon Wrapped BBQ Chicken

I am giving away my new favorite cookbook. Maybe it is because it is grilling season, and I love to grill on my Big Green EGG. Or maybe it is because I am making food that looks like this Bacon Wrapped BBQ Chicken.

Bacon wrapped BBQ chickenAnd just how do you get to this end beauty. Start with chicken tenders or in my case chicken breasts and then cut them in half.

Chicken breasts for bacon wrapped BBQ chickenI multi-task in the kitchen so before you start wrapping your chicken, get your special barbecue sauce going. Pick your favorite barbecue sauce and then add two tablespoons of brown sugar and a teaspoon of onion powder.

homemade barbecue sauce

As the sauce simmers, get to wrapping up your chicken. I was able to use one slice per chicken. Some folks may want to hold the bacon in place by toothpicks. I had good luck keeping the bacon in place with the just the barbecue.

bacon wrapped chicken

Once it safely wrapped and completely covered with bacon, it is time to slather each piece with your barbecue sauce.

Barbecue Sauce Bacon Wrapped Chicken

I used a grill brush to put the sauce on but you could also use a spoon.

Brushing on Barbecue Sauce on Bacon Wrapped ChickenThen it is grill time! The bacon will put off bacon grease. So, if you a grilling over a gas grill, you may want to put the chicken a little in between the burners or a more indirect location on the grill.

Grilling Bacon Wrapped ChickenNow, don’t get flip happy. If you flip too much the bacon will fall off. And you don’t want to lose the bacon to the grill. Trust me. I cooked the chicken for about 10-15 minutes on each side. Use a meat thermometer and make sure you cook your chicken to 165 degrees. And plus, you want your bacon done too!! The barbecue and bacon will keep the chicken juicy.

If you want to enjoy a bacon wrapped meal, add some asparagus wrapped in bacon to the grill.

Bacon wrapped grilled chicken Love this recipe, go register to win this cookbook!

Bacon Wrapped BBQ Chicken

Bacon Wrapped BBQ Chicken

Ingredients

  • 1 cup favorite BBQ sauce, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 4 boneless skinless chicken breasts cut in half
  • 1/2-1 lb bacon

Instructions

  1. In a small saucepan over low heat, combine barbecue sauce, brown sugar and onion powder. Simmer for 30 minutes stirring occasionally.
  2. Meanwhile wrap chicken breast with one to two slices bacon each. Set aside 3/4 cup sauce mixture. Brush remaining sauce mixture over chicken.
  3. Place chicken on grill not directly over flames to prevent flare ups with a medium-high heat. Grill for 25-30 minutes, flipping twice, until nearly done. Brush chicken well with reserved sauce mixture.
  4. Cook until chicken juices run clear and sauce is caramelized. Always cook chicken to 165 degrees.
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Gooseberry Patch Grilling and Campfire Cooking Cookbook Giveaway

Sometimes you get a cookbook that you literally want to make every recipe in the cookbook. Every single one. This new Grilling and Campfire Cooking Cookbook is that cookbook for me.

Grilling and Campfire Cooking Cookbook from Gooseberry Patch

Maybe it is because I am obsessed with my Big Green Egg. Or maybe because we had a hard, cold winter. Or the recipes are just that good. The chapters of the cookbook lend to your summer day’s cuisine desire. Whether you are grilling out, looking for a side dish, on a campfire or just looking for a cool crisp salad, you will find it in this cookbook.

Grilling Campfire Cooking table of contentsHere is a sneak peak into a few of my dishes.

April's barbecue chicken

April’s Barbecue Chicken

Bacon wrapped grilled chicken and asparagus

Bacon-Wrapped BBQ Chicken

Sizzling Bacon Asparagus

Backyard Cheddar BBQ Burgers

Backyard BBQ Cheddar Burgers

I also made the Lemony Grilled Broccoli and Versatile Grilled Veggies. Both were awesome grilled side dishes.

But, don’t just take my word for it, checkout some of these recipes from a few of my friends.

Chocolate Peanut Butter Campfire Burritos

Balsamic Grilled Tomatoes

Sweet and Spicy Chicken

Are you dying to get your hands on the cookbook? Register to win one by leaving a comment on what your favorite summertime or grilled dish is. Can’t wait for the 10 days I will be running this giveaway, go buy the Cookbook. Be sure to register by July 1 or you will have no chance to win it! To give you an idea of just how yummy this cookbook can be, here is one of the recipes I prepared

April's Barbecue Chicken

April's Barbecue Chicken

This is a juicy grilled chicken recipe with an easy homemade barbecue sauce.

Ingredients

  • 3 lbs chicken or chicken pieces
  • 1 T. plus 1 t. garlic powder, divided
  • 1 1/2 t. onion powder, divided
  • 2 c. ketchup
  • 1 to 2 c. brown sugar, packed and divided
  • 1/2 t. dry mustard
  • 1/2 t. chili powder
  • 1 t. liquid smoke

Instructions

  1. In a large stock pot, place chicken and cover with water, one tablespoon garlic powder and one teaspoon of onion powder. Cook on medium-high heat till the pot comes to a boil. Reduce heat, cover and simmer for 15 minutes.
  2. While chicken is cooking, combine ketchup, one cup brown sugar, mustard, chili powder and remaining garlic and onion powders in a small sauce pan over medium heat. Simmer for 15 minutes adding liquid smoke and remaining brown sugar to your taste.
  3. Once chicken has simmered, place on medium-high heated grill. Grill for 30-40 minutes or till chicken reaches an internal temp of 165. Baste with barbecue sauce as it grills.
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This cookbook was given to me by Gooseberry Patch to review and giveaway. The recipes were prepared by me and enjoyed by family. 

Hunk of Meat Monday: Bowtie Pasta and Sausage

Have you ever become obsessed with something? So obsessed it makes the people you life with crazy. This bowties and sausage recipe brings to light two obsessions in the Beyer household: a pot and smoked sausage.

Bowties and sausage | Beyer BewareThe pot is my obsession. It is the Le Creuset Enameled Cast-Iron 3-1/2-Quart Round French Oven in cherry. Big enough for a one pot wonder for a family of 4 but small enough that I can actually lift it up with a meal in it. Obsessed. You may remember if you follow me on Instagram when I lost my mind at the Le Creuset outlet.
Le Creuset Outlet in South CarolinaAnd the smoked sausge…that would be my daughter. She is a healthy eater who finds higher end meats more desirable. I can’t say I blame her. Except for smoked sausage. She could eat her weight in smoked sausage. So, when I saw this recipe in the Good-For-You Everyday Meals Cookbook from Gooseberry Patch, I knew that at least one person in my family would be simply in love. And boy was I right. Big hit at the dinner table and once again it was a quick prep.

smoked sausage with onion and pepper
Simple ingredients with the smoked sausage, onions and peppers. Slice them all up and get them going in the skillet. Notice I have cheese filled sausage. Use what you like. All beef, jalapeño, skinless, not skinless, all will work just fine. Slice the sausage, pepper and onion up and get sautéing.

Sausage with onions and peppers While the sausage and veggies are cooking, get your pasta cooking. I have a favorite gluten free pasta that I used. The original recipe called for bowtie pasta. Again, use what you have on hand.

My favorite gluten free pastaCook according to the package directions, drain and add to the sausage and veggies.

Gluten free pasta with sausage onions and peppersAdd beef broth to the pot and stir together. Serve to your hungry family with some buttered bread and big glasses of milk.

pot of pasta and smoke sausageLove this recipe and want some more like it? Go check out the giveaway for the Gooseberry Patch Cookbook!

Bowties and Sausage

Rating: 41

Bowties and Sausage

This quick and easy bowties and sausage recipe is one of my daughter's favorites. Serve with some buttered bread and fill your family's bellies.

Ingredients

  • 8 ounces of bowtie pasta
  • 1 Tablespoon of olive oil
  • 1 pound of Italian pork sausage or smoked sausage cut in 1/2 inch pieces
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 1/2 cup beef broth
  • salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet or pan over medium heat and add sausage, onion and pepper. Cook until sausage is fully cooked and vegetables are tender.
  2. Drain any grease or fat and return to pan.
  3. Cook pasta according to package directions while sausage and vegetables cook. Drain.
  4. Add beef broth to sausage and vegetables and bring to a boil.
  5. Stir in cooked pasta.
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Quick Spicy Beef Burritos

We can all pretend that we are always ready to whip up a meal for our starving kids. But, after being on the road or on a plane for a month straight, I would rather everyone just make peanut butter and jelly sandwiches.

When I came across the recipe for quick spicy beef burritos in my latest Gooseberry Patch Cookbook I am reviewing on the way home from a week on the beach, I knew even my kicking and screaming bad attitude towards cooking right now could handle it.

Quick Spicy Beef burritos on corn tortillasThe great thing about this recipe is Beyer pantry friendly ingredients.

Quick Spicy Beef Burritos Recipe

Don’t we all have refried beans, diced tomatoes and chilies and taco seasoning in bulk? Or just me?

Taco Meat add ins

Of course, I always have literally hundreds of pounds of meat just laying around in one of my two chest freezers. I get the frozen pound of ground beef going with a quarter cup of diced onions.

Browning beef for burritosOnce the beef is browned, drained of any excess grease, add those tomatoes, beans and seasoning.

Quick Spicy Beef Burrito FillingsStir to combine and let simmer for several minutes. And I dare you not to steal a bite.

Beef Burrito FillingYou will notice my spoon is missing from my awesome Fighting Illini spoon rest.

Quick Beef Burrito filling with Illini spoon restNow, stop sneaking bites and start assembling. For a healthier option, grab whole wheat tortillas. If you are gluten free, go for the corn. If you are me and you are going with what you have, you will use run of the mill flour tortillas for the family.

Quick beef burritos

Add shredded cheese and roll up tortillas and serve.

Quick Spicy Beef burritos on corn tortillasNotice, I have some corn tortillas in the mix. And if you like more filling in your burritos, go for it. Add some guacamole. It’s healthy!

Quick Spicy Beef BurritosLooking for healthier ideas for any night of the week? Come back tomorrow and register to win this Good-For-You Everyday Meals Cookbook from Gooseberry Patch. Or go buy it now!

Quick Spicy Beef Burritos

Yield: 5

Serving Size: 1 burrito

Quick Spicy Beef Burritos

Lovers of Tex-Mex food looking for a change of pace from regular tacos will fall in love with these quick spicy beef burritos.

Ingredients

  • 1 lb. lean ground beef
  • 1/4 c. diced onion
  • 1-1/4 ounce package of taco seasoning
  • 16 ounce can refried beans
  • 10 ounce can of diced tomatoes and green chilies
  • Flour or corn tortillas
  • 1 cup shredded cheese

Instructions

  1. In a skillet over medium heat, brown beef with onion.
  2. Drain off any excess grease and stir in the taco seasoning, beans and tomatoes and chilies. Simmer for five minutes, stirring occasionally.
  3. Warm up flour tortillas or crisp up corn tortillas and fill with beef filling.
  4. Sprinkle with cheese and then roll up and serve immediately.
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This recipe is from a cookbook given to me by Gooseberry Patch. The recipe commentary and opinions are mine.

Hunk of Meat Monday: Loaded Buffalo Chicken and Potatoes

Who loves ooey, gooey, cheese laden food? This girl.  And my children. Which is why they loved this loaded buffalo and chicken dish. Maybe they love buffalo sauce because I ate an insane amount of Hooters Wings while I was pregnant. After all, hasn’t there been some kind of research done to link what you eat while pregnant to what your kids like to eat. Loaded Buffalo Chicken and Potatoes

Obviously, it involves a few of my favorite things… bacon, cheese, buffalo sauce. Let’s start with the bacon.

frying baconReserve the bacon to the side and leave the bacon grease in the skillet. It is time to make chicken. buffalo chicken marinadeThe buffalo chicken marinade is simple…wing sauce and ranch dressing. That’s all people. Let it sit for 30 minutes and then just put in the skillet of bacon grease. Cook on each side for about five minutes and then remove from the pan, let rest for a few minutes then dice. Now the potatoes… Once again, I have to tell you, I microwave the potatoes to almost fully cook them. Who has the time to bake potatoes? And if microwaving food causes cancer, I would have been died from cancer a long time ago. I grew up in the 80’s. We microwaved everything. Because we could. And it was cool. baked ranch potatoesI microwave make the potatoes till their almost done. Dice them and toss them in ranch seasoning and butter and put in the oven on 350 to crisp up a bit. At this point I would also have the chicken cooking in the skillet. Then you just combine chicken and potatoes. Buffalo Chicken and PotatoesThen you drench in shredded colby jack cheese and that crumbled bacon from earlier. Buffalo Chicken and Potatoes with cheese and baconThen bake for 10-15 minutes on 350 degrees or until the cheese is melted and just beginning to crisp.

Loaded Buffalo Chicken and Potatoes

We of course drench this all in ranch. Any remotely healthy thing about this got killed with the ranch dressing. But, it was so good.

Buffalo Chicken and Potatoes with ranchGrab the recipe now too.

Loaded Buffalo Chicken and Potatoes

Loaded Buffalo Chicken and Potatoes

If you are a chicken wing lover, then this loaded buffalo chicken and potato dish will become your favorite weeknight meal.

Ingredients

  • 4 Skinless, boneless chicken thighs or breasts
  • 4 potatoes, red or brown skinned
  • 4 slices of bacon
  • 1/4 cup buffalo sauce
  • 1/4 cup of ranch dressing
  • 2 tablespoons of ranch seasoning
  • 2 tablespoons of butter
  • 1-2 cups shredded colby jack cheese

Instructions

  1. Mix the buffalo sauce and ranch dressing together and pour over chicken. Let marinade for at least 30 minutes.
  2. Fry four pieces of bacon, crumble and reserve for later. Keep bacon grease in skillet.
  3. Bake potatoes till they are almost baked and then cube and spread out on a jelly roll pan. Toss butter and ranch seasoning on potatoes and finish baking potatoes on 350 degrees.
  4. Cook chicken in the skillet with reserved bacon grease for 5-6 minutes on each side or chicken is done.
  5. Cube cooked chicken and combine with baked potatoes. Cover in shredded cheese and then the bacon.
  6. Bake for another 10-15 minutes on 350 degrees till cheese is completely melted.
  7. Serve with ranch dressing.
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Low-Carb Chicken Cordon Bleu Casserole

I love creamy casseroles in the winter time. The problem now is for the most part they have flour in the sauce or the pasta. But, this chicken cordon bleu casserole creation can be completely flour free.

Chicken Cordon Bleu gluten free

Now, of course, the bread crumbs I put on part of it have flour, but almond meal can be substituted for the bread crumbs or completely omitted. The sauce is a creamy, cheesy sauce that doesn’t have a lick of thickener in it. Simply mix cream cheese, butter, milk or cream and parmesan cheese together for the base of the sauce.

flourless alfredo sauceNow start layering the casserole. Start with shredded or cubed cook chicken. This is about 2 cups worth or 4-5 boneless skinless chicken thighs. Followed by 1 cup shredded swiss cheese. You can use monterey jack or mozzarella also. Then layer ham. The next time I make this, I will cut up the ham. Feel free to use cubed ham or lunch meat. Just make sure you cut the lunch meat up. Followed by the incredible sauce.

chicken cordon bleu casserole layersNow, I am sure some of you notice breadcrumbs. Don’t want the carbs or can’t have the gluten, substitute almond meal. Or just leave off completely.

Low-Carb Chicken Cordon Bleu CasseroleRegardless, enjoy this comforting casserole.

Low-Carb Chicken Cordon Bleu Casserole

Low-Carb Chicken Cordon Bleu Casserole

This chicken cordon bleu casserole is full of flavor but yet low carb and even gluten free if you need it to be.

Ingredients

    Casserole Layers
  • 2 cups cooked diced or shredded chicken
  • 1 cup diced ham or sliced ham lunch meat
  • 1 cup shredded swiss, monterey jack or mozzarella cheese
  • Alfredo Sauce
  • 4 ounces of cream cheese
  • 1/4 cup butter
  • 1 teaspoon garlic
  • 1 cup milk or half and half
  • 1/3 cup grated parmesan cheese
  • Optional Topping
  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons melted butter

Instructions

  1. Layer the chicken in the bottom of a deep dish casserole pan.
  2. Layer shredded cheese on top of the chicken follow with the ham and then pour alfredo sauce over top of it all.
  3. To make the Alfredo sauce, mix the cream cheese, butter, milk, parmesan cheese and garlic powder together over a low heat in a small sauce pan.
  4. Stir constantly until it is all melted and just begins to bubble. Remove from heat.
  5. For added flavor and texture mix breadcrumbs, parmesan cheese and butter together. Sprinkle over the alfredo sauce.
  6. Bake on 350 for 20-25 minutes or casserole is bubbling.
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