Barbacoa Beef Chili

• Gluten free

• Meat

  • 1 Recipe barbacoa beef

• Produce

  • 4 cans Black beans
  • 4 Carrots, large
  • 4 stalks Celery
  • 1 tbsp Garlic
  • 1 Lime, wedges
  • 1 Onion or scallions
  • 3 Onions
  • 1 Red bell pepper
  • 4 28-ounce cans Tomatoes
  • 1 Tomatoes
  • 4 cans White beans

• Condiments

  • 1 Avocado or guacamole
  • 1 Salsa

• Pasta & Grains

  • 1 Rice, hot cooked

• Baking & Spices

  • 2 tbsp Chili powder
  • 1 Coarse or kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Cumin

• Dairy

  • 1 Cheddar
  • 1 Sour cream

Found on themom100.com

Description

Ingredients

• 1 recipe Barbacoa Beef, shredded, including the liquid
• 1 tablespoon olive oil, or vegetable or canola oil
• 3 onions, chopped
• 1 red bell pepper, chopped
• 4 large carrots, peeled and chopped
• 4 stalks celery, chopped
• 1 tablespoon finely minced garlic
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 4 cans black beans, drained and rinsed
• 4 cans white beans, drained and rinsed
• 4 28-ounce cans crushed tomatoes
• Coarse or kosher salt and freshly ground black pepper to taste
• Hot cooked rice
• Salsa (tomato or tomatillo)
• Sour cream
• Shredded cheddar, or crumbled queso fresco, goat cheese, or feta
• Avocado or guacamole
• Chopped onion or scallions
• Chopped tomatoes
• Lime wedges

Directions

• 1. In a large Dutch oven or stockpot, heat the oil over medium heat. Add the onion, pepper, carrots, celery, and garlic until tender and lightly browned, about 8 minutes. 2. Add the cumin and chili powder and stir. Add the beans and the tomatoes, season with salt and pepper, and bring to a simmer over medium high heat. Lower the meat to medium-low and simmer for 15 minutes. Add the beef to the pot with its cooking liquid and simmer for 30 minutes until everything smells just great. Serve the chili in bowls over the hot rice, and let everyone top their own portions.