Shredded Chili-Beef Filling

"This is an adopted recipe from Mean Chef. I plan on making this very soon, as it sounds great to me. Mean Chefs words are: This is a wonderful filling for tacos and burritos. I use it often for parties and have guests create their own tacos. After it's ready, keep the meat warm in a crockpot. From the Woman's Day Cookbook. Cook time includes time for the meat to stand and become cool enough to shred."
 
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Ready In:
4hrs 15mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Trim visible fat from roast and tie it with string to hold the meat together.
  • In a large (at least 5 quart) pot or Dutch oven,, mix the beef, 1 cup of water and the bay leaves.
  • Bring to a boil, then reduce to medium low.
  • Cover and simmer for half an hour, turning the beef twice.
  • While the beef simmers, mix the broth, vinegar, chili powder, garlic, cumin and oregano.
  • Uncover the pot, increase the heat to high, and boil for 5 minutes.
  • The liquid in the pot will reduce to about two tablespoons of a thick, glazed sauce.
  • Turn the meat with a fork to coat.
  • Add the spice and broth mixture to the pot, and bring to a boil, then reduce heat to a simmer.
  • Cover and simmer for 1 1/2 hours, turning the meat twice.
  • Add the onions and tomatoes.
  • Cover and simmer 1 hour more, or until the meat is fork tender and shreds easily.
  • Remove the pot from the heat.
  • Take out the meat and put it on a big cutting board.
  • Cover it with foil and let it stand for 45 minutes so it gets cool enough to handle.
  • While the meat's cooling, skim the fat from the sauce and remove the bay leaves.
  • Bring the sauce to a gentle boil, and boil it for about 15 minutes-- or until it's reduced by almost half.
  • Take the pot off the heat.
  • Now, back to the beef.
  • Using your fingers or two forks, pull it into bite-sized shreds.
  • Stop sneaking bites!
  • Add the meat and green chilies to the sauce in the pot.
  • Stir until the meat is evenly moistened.

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Reviews

  1. This was delicious, Moxie. I served this on tortillas with all the trimmings and ice cold beer with lime. I thought this would last several days, but the family was really in on it and kept sneaking bites after dinner! I did make one change, I added two chipotles for a little more heat. Outstanding, thanks for posting!
     
  2. Turned out great for our soft tacos. Have lots left over for other meals.
     
  3. The sauce that this creates is fantastic and its easy to follow. I followed the directions exactly and my meat came out a little on the tough side. I would like to do this in the crockpot next time to see if that makes a difference.
     
  4. Pretty good, and a nice change to ground beef or chicken. I personally did not tie my roast and that worked out fine. I followed directions and will probably adapt this to the crockpot. A little too labor intensive when you have infants around.
     
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RECIPE SUBMITTED BY

I grew up in California and now live in Seattle Washington,and I really love it here! I've been cooking since I was about 10 and still enjoy cooking till this day. I don't really have a favorite food as I enjoy many different dishes. I do really enjoy cooking on a smoker, the taste is out of this world. I also enjoy barbecue, Italian, Mexican and Chinese just to name a few. As you will notice I also enjoy taking pictures of dishes I make, there's nothing like getting that great shot. Thank you for stopping in, I hope you enjoy my site!
 
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