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Beef Barbacoa Chili Bowls

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Cook Time

8 Hours 15 minutes

Prep Time

15 minutes

Servings

8

Ingredients

Barbacoa Chili:

2 ½ to 3 pounds beef chuck roast, cut into large chunks

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

1 small yellow onion, peeled and diced

6 garlic cloves, peeled and chopped

2 teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon smoked paprika

½ cup Mild TRUFF Sauce

1 can (28 ounces) crushed tomatoes

1 can (14.5 ounces) diced tomatoes

¼ cup tomato paste

1 can (15.5 ounces) kidney beans, drained and rinsed

Salt, to taste

2 cups cooked yellow rice

Grated cheddar cheese, minced red onion, sour cream, fresh cilantro, and lime wedges, for serving

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Beef Barbacoa Chili Bowls

We joined the savory, Mexican-style shredded beef with a deliciously chunky chili con carne for a new comfort food adventure– easy to make and perfect for colder weather meals. This recipe is for our food fans who like gourmet flavor, but prefer a more milder encounter. Our newest addition to the sauce lineup, Mild TRUFF Sauce, is still big on flavor, using milder Anaheim peppers blended with our signature black winter truffles. It makes for a fabulous addition to chili, enhancing the savory and adding a tangy twang.

Instructions:

  1. Pat beef chunks dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned beef, and sear on all sides until deeply browned.

  2. Transfer the seared beef to your slow cooker pot and top with onion, garlic, cumin, oregano, and paprika. Stir to combine.

  3. Add the TRUFF sauce, crushed tomatoes, diced tomatoes, and tomato paste to the pot, stir to combine. Slow cook on low for 8 hours (4 hours on high) or until the beef is fork tender. Remove the beef chunks from the pot and shred into bite-sized pieces. Return the shredded beef to the pot along with the kidney beans, stir to combine, and continue to slow cook for 10 minutes. Season to taste with salt.

  4. Divide cooked rice and chili between bowls. Top with an assortment of your favorite toppings before serving.

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