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Beef Chili

Becky Johnson bbq beef chili laredo recipe shredded beef southwestern spicy

    Beef Chili Laredo
    Serve this delicious chili with freshly baked corn bread or biscuits.  Top with homemade salsa or pico de gallo for an added kick.  Crumble over the top corn tortilla chips or crackers.
    • 2 tbsp olive oil
    • 1 cup diced onion
    • 1 cup red bell pepper
    • 1 cup green bell pepper
    • 2 tbsp finely chopped green chiles
    • 1 tbsp minced garlic
    • 3 tbsp all-purpose flour
    • 1 tbsp Home Cook’s Pantry Beef Chili Seasoning
    • 2 cups beef broth
    • 1 can (14-16 oz) petite diced tomatoes
    • 1 lb cooked roast beef, shredded and cut small
    • 1/3 cup sweet BBQ sauce
    • 1 can each (14-16 oz) red kidney beans, pinto beans and black beans, rinsed

    In a large pot on stove, sauté in olive oil the onions, bell peppers and garlic for 4-5 minutes. Add in the flour and Beef Chili Seasoning, coating vegetables well; cook for 1 minute stirring constantly. Deglaze the pan with beef stock, and add tomatoes, roast beef, Worcestershire and BBQ sauces.  Combine ingredients well.  Simmer covered for 1 hour.

    Yields 4-6 servings.



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