Beef With Smoky Chili Sauce Recipe

Name: Beef With Smoky Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs boneless beef chuck roast (or brisket); 1 large onion, sliced; 3 bay leaves; ½ teaspoon salt (or to taste); ¼ cup fresh cilantro, finely chopped; 1 cup monterey jack cheese, cubed; 2 cups tomatoes, cubed; 8 ounces garbanzo beans, drained and rinsed; 2 limes, cut in wedges; 10 flour tortillas; 2 cups guacamole; 1 cup sour cream; 1 ½ tablespoons brown sugar, packed; ¼ cup vinegar; 3 tablespoons chili powder; 1 tablespoon ketchup; 1 teaspoon hickory smoke salt; 1 teaspoon sesame oil (optional); ½ teaspoon liquid smoke; 12-¾ teaspoon cayenne

Servings: persons

4 lbs boneless beef chuck roast (or brisket)
1 large onion, sliced
3 bay leaves
½ teaspoon salt (or to taste)
¼ cup fresh cilantro, finely chopped
1 cup monterey jack cheese, cubed
2 cups tomatoes, cubed
8 ounces garbanzo beans, drained and rinsed
2 limes, cut in wedges
10 flour tortillas
2 cups guacamole
1 cup sour cream
1 ½ tablespoons brown sugar, packed
¼ cup vinegar
3 tablespoons chili powder
1 tablespoon ketchup
1 teaspoon hickory smoke salt
1 teaspoon sesame oil (optional)
½ teaspoon liquid smoke
12-¾ teaspoon cayenne

1
Trim fat from meat.
2
Place meat in a large piece of foil, cover with onion and bay leaves.
3
Wrap foil up and place in a pan.
4
Bake 2 1/2 - 3 hours at 350F until very tender.
5
Cool.
6
Chill if desired.
7
Remove foil, onions, and bay leaves.
8
Scrape off any fat.
9
Tear meat with grain into match stick-size pieces.
10
Make the Chile Sauce: Mix all ingredients after the sour cream in the ingredient list.
11
Drizzle 1/3 cup of the chili sauce over meat and toss with forks until meat is thoroughly coated.
12
Cover and chill at least 2 hours or overnight.
13
Taste, add salt and more chili sauce if desired.
14
Sprinkle coriander and cheese over meat and toss with forks to mix.
15
Arrange meat on a platter.
16
Sprinkle tomatoes and garbanzos over meat.
17
Garnish with lime.
18
To serve, spoon meat mixture on tortillas, top with guacamole, sour cream, extra chili sauce.
19
An alternate sauce: 6 1/2 - 7 oz.
20
pickled chipotle peppers (reserve liquid).
21
1/3 cup salad oil.
22
Remove and discard stems from the chiles.
23
Place chiles, their liquid, and oil in blender.
24
Blend until smooth.

2434

kcal

Calories

102

Fat

226

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 lbs boneless beef chuck roast (or brisket), 1 large onion, sliced, 3 bay leaves, ½ teaspoon salt (or to taste), and more.

Yes, Beef With Smoky Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef With Smoky Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions