BBQ Beef Chili


Pulled Beef

  • 1 2.5-3 lb beef chuck roast
  • 3 tbsp dijon mustard
  • 1/4 cup brown sugar
  • 2 tsp salt
  • 1 tsp cayenne pepper
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 jalapeno pepper, seeds and ribs removed, chopped
  • 2 tbsp garlic, minced
  • 2-2.5 lbs ground beef
  • 3 tbsp chili powder
  • 3 tsp salt
  • 1 tsp cayenne (plus more, if desired)
  • 3 cups pureed tomatoes
  • 1/2 cup tomato paste
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vineagar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp dijon mustard
  • 1 cup beef stock or water (plus more, if thinner chili is desired)
  • 2 cans kidney beans, drained


  1. Preheat oven to 325 degrees and massage chuck roast with mustard, brown sugar, salt and cayenne.
  2. Place in a covered, oven-safe pan and cook for 2.5-3 hours, until it pulls apart easily with afork.
  3. Remove from oven to cool slightly.
  4. Use a fork or your fingers to “pull” the meat into shredded pieces, discard any excess fat and set aside or refrigerate for chili (if made a day ahead).
  5. In a large pot, heat olive oil over medium heat.
  6. Add onion and peppers and cook for 3-5 minutes, until slightly tender.
  7. Add the garlic and cook for a few minutes more.
  8. Add the ground beef and cook until completely brown, using a spoon to break it up as it cooks.
  9. Once the ground beef is fully cooked, add the chili powder, cayenne and salt, stirring to combine.
  10. Cook for a minute or two and add the pureed tomatoes, tomato paste, brown sugar, vinegar, Worcestershire sauce and mustard, stirring to combine.
  11. Add the pulled beef and cook for about 5-10 minutes, until all ingredients are heated through and the flavors have mingled.
  12. Add the kidney beans and beef stock, adding more if you want a thinner/brothier chili.
  13. Simmer about 5 minutes and taste to adjust the seasoning with more salt and cayenne, as desired.
  14. Top with chopped green onions and cheddar cheese and serve with a side of cornbread.

Courtesy of The Gourmand Mom


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