{"id":58861,"date":"2026-02-25T09:37:38","date_gmt":"2026-02-25T14:37:38","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/chili-au-boeuf-effiloche\/"},"modified":"2026-08-27T10:28:58","modified_gmt":"2026-08-27T14:28:58","slug":"shredded-beef-chili","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/shredded-beef-chili\/","title":{"rendered":"Shredded chuck roast chili"},"content":{"rendered":"

\ud83c\udf36\ufe0f A shredded beef chili that starts with a whole chuck roast<\/h3>\n

Long before we get to the part where the meat falls apart on its own, there’s a small kitchen luxury I’ve grown attached to: not having to think about groceries. That’s what my partnership with l’\u00e9picier<\/strong><\/a> actually buys me. Fewer trips, less noise in my head, and the ingredients already sitting there on the day I feel like cooking something that takes four hours. Which brings us to this shredded beef chili. It’s the pot you make when you want something solid, filling and loud on flavor.<\/p>\n

\ud83d\udd25 Why a chuck roast chili beats the ground beef version<\/h3>\n

Most chili starts with ground beef. This one doesn’t. A chuck roast goes into the Dutch oven in four big chunks, takes a real hard sear, then braises three and a half hours in crushed tomatoes, red beans and warm spices until two forks pull it apart into strands. That is the whole difference: texture. Ground beef gives you pebbles floating in sauce. Braised chuck gives you long ropes of beef that hold onto everything around them. And you shred it right in the pot, never on a board, so every strand drinks the braising liquid back up instead of drying out on the counter. The corn and the red bell pepper get their own pan at the end. That one is mine, and I’ll defend it.<\/p>\n

\u2744\ufe0f Built for the freezer, better on day two<\/h3>\n

This is a Sunday pot. Eight to ten servings, four or five days in the fridge, and it freezes without complaining. Honestly it tastes better the next day, once the spices have had a night to settle. Serve it in a bowl with sour cream and cilantro, over couscous, folded into quesadillas, dumped over nachos, in a burrito bowl, split over a baked potato, or ladled on a hot dog. It goes everywhere.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf36\ufe0f A shredded beef chili that starts with a whole chuck roast Long before we get to the part where the meat falls apart on its own, there’s a small kitchen luxury I’ve grown attached to: not having to think about groceries. That’s what my partnership with l’\u00e9picier actually buys …<\/p>\n","protected":false},"featured_media":58859,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"shredded beef chili","_yoast_wpseo_title":"Shredded beef chili, a Dutch oven chuck roast chili","_yoast_wpseo_metadesc":"A chuck roast chili braised 3\u00bd hours in the Dutch oven, then shredded right in the pot with red beans, corn and smoked 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