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BBQ Beef Chili

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I’ve been a bit wedding-obsessed of late. There’s no rational explanation for it. My own wedding took place over five years ago. My wedding planning days have long passed. And yet, I can’t pull myself away from the seemingly endless stream of wedding-related television programming; My Fair Wedding with David Tutera, Four Weddings, Say Yes to the Dress. Yes! Yes! Yes!

Inspired by this wedding-mania, I’ve started planning a wedding vows renewal for my husband and I. It will take place on our 10th anniversary. That’s about 4 years away, but I’ve already got all of the details figured out. You can never start planning too early, right??

It will be a backyard wedding. (Hopefully we’ll have figured out how to grow grass instead of weeds by then.) We’ll set up a big, white tent and illuminate the yard with lanterns and a million tiny lights. I’ll order gorgeous, letterpress invites, made from sustainable materials, from our good friend at Tweedle Press. A caterer will prepare a mouth-watering selection of custom-designed hors d’ouevres. There will be a candy bar, milkshake shooters, and an assortment of local wines and craft brews. My sons will wear linen pants and sandals. I will wear an ivory, vintage-style lace gown; no veil. We’ll hire a mariachi band and a jazz band with a huge horn section. Not quite sure that Central New York is the best place to find a mariachi band, but I figure that I’ve got four years to work out the logistics.

My husband hasn’t objected to my big plans yet, but he might just be humoring me.

Speaking of weddings, today’s recipe is the result of a union between two familiar favorites. Spicy Beef Chili, it’s my honor to introduce you to Pulled Beef Barbecue. Why don’t you two have a drink and get to know each other a bit? The first round is on me.

The connection was instantaneous. When no one was looking, they ran off to Vegas to elope in a perfectly tacky wedding chapel, where Elvis officiated the ceremony. Today’s dish is the lovechild of this beautiful match made in heaven.

This is a good one, my friends. It’s spicy, savory, and slightly sweet. It’s like a classic beef chili with undertones of barbecue flavor and the added texture of tender, pulled beef. If you’re looking for something a little different than the standard beef chili, then give this one a try!

BBQ Beef Chili


For the Pulled Beef:

  • 1 2.5-3 pound beef chuck roast
  • 3 tablespoons dijon mustard
  • 1/4 cup brown sugar
  • 2 teaspoons salt
  • 1 teaspoons cayenne pepper

For the Chili:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 jalapeno pepper, seeds and ribs removed, chopped
  • 2 tablespoons garlic, minced
  • 2-2.5 pounds ground beef
  • 3 tablespoons chile powder
  • 3 teaspoons salt
  • 1 teaspoon cayenne  (plus more, if desired)
  • 3 cups pureed tomatoes
  • 1/2 cup tomato paste
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1 cup beef stock or water (plus more, if a thinner chili is desired)
  • 2 cans kidney beans, drained
Prepare the pulled beef barbecue. (This step can be done a day ahead, if desired.) Preheat oven to 325 degree. Massage the chuck roast with mustard, brown sugar, salt, and cayenne. Place the roast in a covered, oven-safe pan. Cook for 2.5 – 3 hours, until it pulls apart easily with a fork. Remove from the oven to cool slightly. When cool enough to handle, use a fork or your fingers to “pull” the meat into shredded pieces. Discard any excess fat. Set aside or refrigerate for chili.
In a large pot, heat olive oil over medium heat. Add the onion and peppers. Cook for 3-5 minutes, until slightly tender. Add the garlic. Cook for a few minutes more. Add the ground beef and cook until completely brown, using a spoon to break it up as it cooks. Once the ground beef is fully cooked, add the chili powder, cayenne and salt. Stir to combine. Cook for a minute or two. Add the pureed tomatoes, tomato paste, brown sugar, vinegar, worcestershire sauce, and mustard. Stir to combine. Add the pulled beef. Cook for about 5-10 minutes, until all ingredients are heated through and the flavors have mingled. Add the kidney beans and beef stock. Add more stock if a thinner/brothier chili is desired. Simmer for about 5 minutes. Taste and adjust the seasoning with more salt and cayenne, as desired.
Top with chopped green onions and cheddar cheese and serve with a side of cornbread.
Makes a huge batch of chili. Perfect for freezing!

4 responses »

  1. I freeze my chilis and soups in the same containers! Looks delish!

  2. Looks great. I did a similar batch a few weeks back and added one adobe pepper to the mix. I saw a few chili posts today and I have to get cooking tomorrow…they all look so good. Thanks for sharing.

  3. Nothing like planning ahead. And in the meantime we have this fantastic recipe!

  4. Love love love love love this chili. ❤ Everyone has been asking for the recipe I used in the chili cook-off, and I am spreading your website around to everyone!


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The Gourmand Mom

Good food, seasoned with a dash of life

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