Zutaten für Shredded Chili Beef Filling
- 2 lbs boneless beef chuck roast
- Bay Leaves
- Beef Broth
- Red Wine Vinegar
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves
- 1 large onion, chopped
- 1 (28 ounce) can crushed tomatoes
- Diced Green Chilies
- 1 green bell pepper, chopped
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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Zubereitung von Shredded Chili Beef Filling
- In a large pot or Dutch oven, brown 2 lbs of ground beef over medium-high heat. Drain off any excess grease.
- Add 1 large onion (chopped), 2 cloves garlic (minced), and 1 green bell pepper (chopped) to the pot. Cook until softened, about 5-7 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can pinto beans (drained and rinsed), 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the beef is very tender.
- Remove the pot from the heat and let the beef cool slightly. Once cool enough to handle, shred the beef using two forks.
- Return the shredded beef to the pot or transfer to a slow cooker and keep warm until ready to serve. Serve in tacos, burritos, or your favorite Mexican dish.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
6g
Fat
26g
Carbs
2g
