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Slow Cooker Shredded Beef Chili Recipe

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4 from 10 reviews

This Slow Cooker Shredded Beef Chili is a comforting and hearty dish, perfect for cozy meals. Tender beef chuck roast is seared then slow-cooked with a blend of bell peppers, tomatoes, beans, and a rich mix of spices. The long, slow cook ensures the beef is melt-in-your-mouth tender and easily shredded, resulting in a flavorful and thick chili that can be served with your favorite toppings.

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.)

Seasonings and Spices

  • 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

  1. Prepare the Beef: Allow the beef chuck roast to sit out at room temperature for about 20 minutes before cooking to ensure even cooking. Cut the roast into 3-4 even chunks. Pat the meat dry with paper towels and season generously with sea salt.
  2. Sear the Meat: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the beef chunks and brown each side for about 2-3 minutes until a crust forms. Remove the browned beef from the skillet and set aside on a plate for later.
  3. Combine Ingredients in Slow Cooker: In the slow cooker, add diced bell peppers, onion, tomato sauce, diced tomatoes, beef stock, rinsed kidney beans, pinto beans, green chiles, sugar, Worcestershire sauce, and all the spices including chili powder, cumin, smoked paprika, garlic powder, oregano, onion powder, black pepper, sea salt, cinnamon, and crushed red pepper if using. Stir to combine everything well. Place the seared beef pieces on top of the mixture; it's not necessary to submerge them fully as they will release juices and cook in the chili.
  4. Slow Cook: Cook the chili on low heat for 8-10 hours or on high heat for 4-6 hours until the beef is very tender and easily shredded with a fork.
  5. Shred and Thicken: Remove the beef from the slow cooker and shred into bite-sized pieces using two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir in the tomato paste to help thicken the chili. Let it cook for an additional 10-15 minutes to meld the flavors and thicken slightly.
  6. Serve: Serve the chili hot with your favorite toppings such as shredded cheese, sour cream, fresh cilantro, or green onions. Enjoy!

Notes

  • Allowing the beef to come to room temperature before searing helps it cook more evenly.
  • Searing the beef adds depth of flavor and color but can be skipped for convenience, though it may impact taste slightly.
  • Adjust the level of crushed red pepper to control the chili's spiciness.
  • Leftover chili can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
  • Use homemade beef stock or low-sodium store-bought to control salt content.
  • For a thicker chili, add more tomato paste or simmer the chili uncovered near the end to reduce liquid.

Find it online: https://glowcooks.com/slow-cooker-shredded-beef-chili-recipe/