Today for Soup Day we are talking chili, which is not really soup, but it is soupish and definitely much more of a manly meal than many soups are.
My husband does not mind an occasional bowl of soup, in fact he loves soup, but he loves a hearty soup. He prefers something that really fills you up and sticks with you. So although chili is not officially soup, in our house we think of it as more of a man’s soup. But that does not mean that the girls in the house don’t enjoy it, we love it also.
One of the things I love about chili is that it is very filling and frugal to serve. It is also a great meal to make for a crowd or to make ahead and freeze.
It is a perfect cook once, eat twice type meal because it is so easy to make a large batch and use the leftovers for several days. One of my favorite ways to use leftover chili is on top of baked potatoes. In our house chili topped baked potatoes with cheese are always a hit.
And there are so many different kinds of chili. We love Cattle Drive Chili and Crock Pot Chicken Chili, which are both chili recipes that I have been making for years. For something a little different I often serve Pumpkin Chili, Crock Pot Beer Chili, or Chicken Fajita Chili.
I love to come up with different versions of chili and today I have another great chili recipe for you. It is a version of chili that I came up with last winter and it quickly became a favorite.
Crock Pot Shredded Beef Chili
- 3 – 4 lb chuck roast, cut into chunks
- 3 tablespoons oil
- 1 onion, diced
- 2 green peppers, diced
- 4 cloves of garlic
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2 teaspoon ground coriander
- 1 cup beef broth
- 2 – 28ounce cans diced tomatoes
- 1- 15 once can kidney beans
- 1- 15 once can black beans
- ¼ cup cornmeal (this helps thicken it)
- shredded cheese (for serving)
- tortilla chips (for serving.
- Season roast with salt and pepper.
- Heat oil in a pan and brown beef in pan. You are just browning here, not cooking it. You will have to do this in several batches.
- Place meat and remaining ingredients (except cheese and chips) into a crock pot. Stir well.
- Cook on low for about 7 hrs. Shred meat a little before serving.
- Serve with cheese and chips.
- Enjoy!
I agree, Lynn, that you can never have too much chili. I’m going to check out that pumpkin chili. 🙂
I like to thicken chili with masa harina (the cornmeal that is used for tamales)–it’s very finely ground and adds a great taste.
I have used that also and it works great, I just don’t always have it on hand. I guess I should keep it in the pantry just for thickening chili.
I have found masa harina in the bulk section at my HFS. So I only buy what I think I’ll use during “chili season” (very short here in Arizona) and store it in the freezer.
That looks great and I think my husband would like it. I am going to save the recipe and use it when I start back to work in a few weeks.
This’ll be a WONDERFUL one to do in the ol’ slow cooker. Can’t wait until it’s finally cool enough around home in TX to run that machine more than just for our broth batches again so I can do chili and other such treats!
I do something similair to use up leftover roast!