Slow Cooker Shredded Beef Chili Recipe
This Slow Cooker Shredded Beef Chili is a hearty and flavorful dish made with tender chuck roast slow-cooked to perfection with tomatoes, beans, and an aromatic blend of spices. Perfect for a cozy meal, this chili offers rich textures with a spicy kick and can be easily prepared in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Beef and Seasoning
- 3½ lb beef chuck roast (approximately)
- 1 tsp sea salt (to season meat, more or less as desired)
- Olive oil (for searing)
Vegetables and Beans
- 2 bell peppers (1 green and 1 red, small diced)
- 1 medium onion (small diced)
- 1 can tomato sauce (approx. 15 oz.)
- 1 can diced tomatoes (approx. 14.5 oz)
- ⅓ cup beef stock
- 1 can kidney beans, rinsed (15.5 oz.)
- 1 can pinto beans, rinsed (15.5 oz.)
- 1 can green chiles (4 oz.)
Spices and Sauces
- 1 tsp Worcestershire sauce
- 3 tbsp chili powder
- 1 tbsp cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp sea salt
- ⅛ tsp cinnamon
- 1 tsp sugar
- ¼-½ tsp crushed red pepper (optional)
- 3 tbsp tomato paste
Instructions
- Prepare the meat: Allow the chuck roast to sit out at room temperature for about 20 minutes for even cooking. Cut the roast into 3-4 even chunks. Pat each piece dry with paper towels and season generously with sea salt.
- Sear the beef: Heat olive oil in a large skillet over medium-high heat until shimmering. Brown each piece of beef in the skillet for 2-3 minutes on each side to develop a flavorful crust. Remove the seared meat from the skillet and set aside on a plate.
- Combine ingredients in the slow cooker: Add the diced bell peppers, onion, green chiles, diced tomatoes, tomato sauce, beef stock, Worcestershire sauce, sugar, chili powder, cumin, smoked paprika, garlic powder, oregano, onion powder, black pepper, sea salt, cinnamon, and crushed red pepper (if using) into the slow cooker. Stir well to combine. Place the seared beef chunks on top of the mixture. It’s okay if the meat is not fully submerged as it will release juices while cooking.
- Slow cook the chili: Cover and cook the chili on low heat for 8-10 hours, or until the beef is tender enough to shred easily with a fork. Alternatively, cook on high heat for 4-6 hours if pressed for time.
- Shred the beef and finish: Carefully remove the beef chunks from the slow cooker and place on a cutting board or plate. Shred the meat using two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir in the tomato paste to thicken the chili. Mix well and let it cook for an additional 10-15 minutes before serving.
- Serve: Serve the chili hot with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños. Enjoy your hearty slow-cooked shredded beef chili!
Notes
- For best flavor, sear the beef before adding it to the slow cooker to lock in juices and add depth to the chili.
- If you prefer a spicier chili, increase the amount of crushed red pepper or add fresh jalapeños.
- You can substitute kidney and pinto beans with black beans or your favorite variety.
- This chili tastes even better the next day, making leftovers ideal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
