Hearty BBQ Shredded Beef Bacon & Triple Bean Chili

This Hearty Shredded BBQ Beef, Bacon & Bean Chili is hearty, stick-to-your-ribs, chili exploding with flavor!

Yes, another chili recipe folks – I’m in a ‘mood’ for chili. It’s winter here in Pittsburgh and last night it was butt cold. Like we’re talking single digits here. I just can’t do the cold weather anymore; it just goes straight through me.  And since I don’t live in Bora Bora or Arizona where’s always warm, I go for foods that warm me from the inside out.

A few weeks ago I posted my Pumpkin Beef Chili which, has received RAVE reviews! Now if you are still on the fence, just read the comments. Have faith and try it. I had someone make it as part of their Christmas dinner and LOVED it!

So this chili is completely different as well. It’s kind of like a cross between a stew and a chili with a hint of BBQ. Should I call it a Stewli?  What about Chilew? I had bought some boneless beef shoulder ribs a million years ago and stuck them in my freezer.

…to only be forgotten about for several months.

Do you do that too? Put something in the freezer only to forget about it only to find it later? It’s like a foodie Christmas!  LOL

I took the ribs out, let them thaw, and decided to pressure-cook them in a BBQ sauce. I rarely make ribs and such the “conventional” way (i.e., in the oven) any longer. I mean why bother when you get the most amazing flavors from the pressure cooker and in barely any time?

Once the beef was done I took it out, let the sauce reduce, and started to nibble on it. It was at that point Mr. Fantabulous came into the house from work and said “Damn it’s cold out there! Can you heat me a bowl of chili?” I had made that pumpkin chili a few days prior.

Are you a thin or thick chili lover? I love a hearty chili that sticks to the spoon and almost to the point where you could use a fork to eat it. I’ve always been that way.

Plus I like chili that I can use tortilla chips to scoop up like I did below.

Speaking of scooping, I did have this a few days later as a dip for lunch (see below as well). AND OMG this chili on a burger with cheese and more bacon… seriously I ate 2 in one day it was so amazing! HOWEVER…

*I* absolutely LOVED, LOVED, LOVED this chili! It’s different from your traditional chili and has that huge BBQ undertone but I think that’s why I love it. It’s unexpected and so thick and hearty.

And I’m sure you’re all wondering the whole “Cowboy” reference – why that? So we all have this TV vision of what cowboys are. They are full of grit, determination, and hard work. They want something hearty, stick to the ribs and filling that will last them while they are all out on the range tending to the cattle and so forth.

This is a sort of homage to them and the 9 million Western movies I would watch with my Dad growing up. Everything had beef, beans, and potatoes on it.

Chef’s Comments

1. When I make this I use the Instant Pot for the beef and a large heavy-bottomed pot to make the chili. I know you can make chili in a pressure cooker but I find you don’t get that same depth of flavor that you do from cooking it on the stove for 60-90 minutes.
2. If you want to make this completely in the pressure cooker once your sauce reduces in Step one, add the chili ingredients (MINUS THE TOMATOES) to the pot, along with your beef, and stir. Then add the tomatoes (DO NOT STIR!) and pressure cook on high for 10 minutes.  You do not want to stir the tomatoes in for fear of scorching. Allow the pressure cooker to release

Hearty BBQ Shredded Beef Bacon & Triple Bean Chili

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This Hearty Shredded BBQ Beef, Bacon & Bean Chili is hearty, stick-to-your-ribs, chili exploding with flavor!

• Author: The Kitchen Whisperer
• Yield: 8-10

Ingredients

Beef

• 2–3 pounds boneless beef country-style ribs
• 1/2 cup Coke or water
• 1 cup BBQ sauce
• 1 teaspoon salt
• 1 tablespoon oil

Chili

• 1 medium red onion, chopped (about 1 cup)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 16-ounce can of diced tomatoes (with juice)
• 40.5-ounce can of kidney beans (undrained)
• 1 16-ounce can of black beans (undrained)
• 1 16-ounce can of northern beans (undrained)
• 1 16-ounce can of corn, drained
• 4 medium red potatoes, cut into small cubes
• 8 strips crispy bacon, cooked and roughly chopped
• 1/2 cup BBQ sauce
• 1 1/2 tablespoons Dutch cocoa
• 2 teaspoon oregano
• 1 teaspoon parsley
• 1 teaspoon salt
• 1 1/2 teaspoon black pepper
• 1/4–1/2 teaspoon cayenne (per your liking)
• 1–2 tablespoon Applewood seasoning (See note)

Toppings:

• Green onion
• Shredded cheddar
• Sour cream

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Instructions

Pressure-cook the beef

1. Set the Instant Pot to sauté, add 1 tablespoon oil, and sear the beef on all sides til browned. Shut the pressure cooker off. Add in 1/2 cup of Coke, 1 teaspoon of salt, and 1/2 cup of BBQ sauce to the beef. Pressure cook on meat (High) for 40 minutes. Allow a natural release for 15 minutes. Remove the meat from the pan, and shred. Separate the fat from the liquid in the pot. Return the liquid to the pot. Add in the remaining 1/2 cup of BBQ sauce and set to sauté. Reduce until thickened (about 15 minutes). While the sauce is reducing, use a wooden spoon to lightly break up the chunks of beef.

Make the Chili

1. In a heavy-bottomed pot add 1 tablespoon of oil. Place the pot on the stove, put the heat to medium, and add the olive oil to the pan. When the olive oil shimmers add the onion sautéing for 5 minutes or until the onions soften and start to turn translucent.
2. To the pot add the tomatoes, potatoes, corn, beans (with liquid), the rest of the seasonings and spices plus the beef, bacon, and BBQ sauce. Stir to combine and bring to a slow boil.
3. Once it begins to bubble, reduce the heat to low and partially place a lid over top. Cook for 60-90 minutes stirring every 15/20 minutes or until the potatoes are tender and the chili is thick.
4. Remove the lid, stir, and taste for seasoning. If the chili is too thick, add in a little bit of water or Coke.
5. Serve with chopped green onions, shredded cheddar, sour cream, and tortilla chips if desired.
6. Refrigerate the rest or allow it to cool completely before packaging it up for freezer meals.

Notes

Applewood Spice Seasoning Rub

1/4 cup light brown sugar
2 tablespoons smoked paprika
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon cumin
1/2 teaspoon cayenne
1/2 teaspoon chipotle powder
3 teaspoons mustard powder
2 teaspoons salt
2 teaspoons black pepper

1. Put all the ingredients in a food processor and process for 30 seconds.
2. Store the unused blend in an airtight container in a cupboard or pantry.

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