Boiled Meat Chili

📜 Collection: UK5 | ✍️ Attribution: Unknown | 📂 Category: Soups A traditional, slow-simmered boiled meat chili featuring tender shredded pork or beef in a richly spiced broth. This rustic recipe relies on reduction for thickness rather than flour.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	2 hours	30 mins	6–8 Servings

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🔪 Key Equipment

• Covered pot
• Knife
• Cutting board

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Ingredients

Measurements	Ingredients	Prep / Notes
As Needed	Pork or Beef Stewing Meat or Roast	cut into manageable pieces
As Needed	Water	for boiling
As Needed	Chili Powder	to taste
As Needed	Spices	salt, garlic, oregano

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Instructions

Step 1: Simmer the Meat

1. In a covered pot, combine the as needed pork or beef stewing meat or roast and as needed water.
2. Simmer for about 2 hours until the meat is thoroughly tender and fork-yielding.

Step 2: Shred and Spice

3. Let the meat cool, then remove it from the broth and reserve the liquid.
4. Shred or chop the as needed pork or beef stewing meat or roast.
5. Take the reserved broth and stir in the as needed chili powder and as needed spices.
6. Add the shredded or chopped meat back into the spiced broth.
7. Simmer and keep cooking until the mixture reaches your desired consistency, ensuring you do not add flour if it seems too thin.

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💡 Make-Ahead & Storage: Store the chili in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

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Original Recipe Scan