Soups & Stews
Shredded Beef Chili
Chunky, hearty chili with real beef chunks instead of ground.
Ingredients
- 1 quart jar Granny's canned beef (about 2 lb beef plus its broth)
- 1 Tbsp oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz) kidney or pinto beans, drained
- Salt to taste
- Toppings: cheese, sour cream, onion, crackers
Steps
- Open and heat the beef. Check the seal first. Pour the beef and all its broth into a pot, bring it to a boil, and heat it all the way through before using it in the rest of the recipe.
- Shred. Lift the heated beef out of the broth and shred it, saving the broth.
- Cook the base. In a big pot, cook onion and pepper in oil 5 minutes. Add garlic and spices and stir 1 minute.
- Simmer. Add the tomatoes, beans, shredded beef, and 1 cup of the broth. Simmer 20 minutes. Add more broth if you like it looser.
Notes
Granny’s tip: Even better the next day. It freezes well too.
Store-bought works too: no home-canned beef? Use about 2 lb of cooked chuck roast plus 2 cups beef broth.
Using home-canned beef safely: check every jar before opening. If the lid is bulging or unsealed, the jar leaks, liquid spurts when opened, or anything smells off, throw it out without tasting. Heat the beef all the way through before eating. For extra safety, NCHFP recommends boiling home-canned meat for 10 minutes (add 1 minute per 1,000 ft of elevation). Get the canning process in The Smell That Woke the Dogs.
Twelve meals, one jar of beef
This is one of the twelve dinners competing for my five jars. See them all.
