Shredded Chili Beef Filling Food

SUPER EASY SHREDDED BEEF CHILLI

Steps:

• Cut roast in fourths, cook meat in a frying pan on high heat with the olive oil until each side is browned, only cook one or two pieces of meat at a time so you do not overcrowd the pan.
• Put the browned meat, tomatoes, water, greens chillies, and taco seasoning in a large crock pot. Cook on medium heat.
• After about 6 hours add the beans to the rest of the ingredients, then cook an additional 2 to 3 hours.
• Check on the chili from time to time, if it begins looking too thick then add more water as needed.
• The chili is done when the beef begins looking stringy after stirring.
• When chilli is done serve with sour cream, crushed tortilla chips, cheese, and/or green onions.

SHREDDED GREEN CHILE BEEF

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

CRISPY CHILLI BEEF WITH SWEET CHILLI SAUCE

Steps:

• Cut beef into thin strips. Marinate the beef strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.
• In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
• Break one egg into the the marinated beef strips. Mix well.
• Coat the beef strips with corn/potato flour. Make sure all the beef strips are seperated. Toss the excess flour out before frying.
• Heat the oil into hight heat about 350 F. Add the coated beef and deep fry for 1-2 mins till crispy.
• Remove from oil and transfer to paper towel or cooling rack.
• Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the cut onions and stir for few seconds. Then add the pepper slices, stir well.
• Add the fried beef strips. Pour the sauce mix, add the spring onions and fresh chillies. Stir well to combine all ingredients with high heat for 1- 2 mins.
• Transfer to serving plate. Serve immediately!
• Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savory snack too!

SHREDDED CHILI-BEEF FILLING

Steps:

• Trim visible fat from roast and tie it with string to hold the meat together.
• In a large (at least 5 quart) pot or Dutch oven,, mix the beef, 1 cup of water and the bay leaves.
• Bring to a boil, then reduce to medium low.
• Cover and simmer for half an hour, turning the beef twice.
• While the beef simmers, mix the broth, vinegar, chili powder, garlic, cumin and oregano.
• Uncover the pot, increase the heat to high, and boil for 5 minutes.
• The liquid in the pot will reduce to about two tablespoons of a thick, glazed sauce.
• Turn the meat with a fork to coat.
• Add the spice and broth mixture to the pot, and bring to a boil, then reduce heat to a simmer.
• Cover and simmer for 1 1/2 hours, turning the meat twice.
• Add the onions and tomatoes.
• Cover and simmer 1 hour more, or until the meat is fork tender and shreds easily.
• Remove the pot from the heat.
• Take out the meat and put it on a big cutting board.
• Cover it with foil and let it stand for 45 minutes so it gets cool enough to handle.
• While the meat's cooling, skim the fat from the sauce and remove the bay leaves.
• Bring the sauce to a gentle boil, and boil it for about 15 minutes-- or until it's reduced by almost half.
• Take the pot off the heat.
• Now, back to the beef.
• Using your fingers or two forks, pull it into bite-sized shreds.
• Stop sneaking bites!
• Add the meat and green chilies to the sauce in the pot.
• Stir until the meat is evenly moistened.

SHREDDED RED-CHILE MEAT

Steps:

• In a large pot or Dutch oven, combine all the ingredients except the cayenne. Add water to cover, and bring to a boil, skimming off any foam that comes to the surface. Partly cover, and adjust the heat so that the mixture bubbles steadily; cook until the meat is very tender, 1 to 2 hours
• Transfer the meat to a bowl, and let it cool, then shred it with your fingers. Discard the bay leaves, and transfer the garlic, onion and chiles to a blender along with a splash of the cooking liquid. Blend until smooth. Add the sauce to the meat, and toss. Taste and adjust the seasoning, adding a little cayenne if you want it spicier; you may want to overseason the meat slightly if you're using it as a filling. Use, or store in the fridge for up to a week, or in the freezer for up to a few months.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

SHREDDED BEEF CHILLI TACO BOWLS

Steps:

• Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
• Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
• To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.