Slow Cooker Shredded Beef Chili Recipe

Introduction

Slow Cooker Shredded Beef Chili is a hearty, flavorful dish perfect for cozy meals. Tender beef chuck roast slowly simmers with a blend of spices, beans, and vegetables to create a deliciously rich chili that’s easy to prepare.

Ingredients

• 3½ lb beef chuck roast
• 1 tsp sea salt (to season meat), more or less as desired
• Olive oil
• 2 bell peppers (1 green, 1 red), small diced
• 1 medium onion, small diced
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• ⅓ cup beef stock
• 1 tsp Worcestershire sauce
• 1 can (15.5 oz) kidney beans, rinsed
• 1 can (15.5 oz) pinto beans, rinsed
• 1 can (4 oz) green chiles
• 3 tbsp chili powder
• 1 tbsp cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp oregano
• ½ tsp onion powder
• ½ tsp pepper
• ½ tsp sea salt
• ⅛ tsp cinnamon
• 1 tsp sugar
• ¼–½ tsp crushed red pepper (optional)
• 3 tbsp tomato paste

Instructions

1. Step 1: Let the beef chuck roast sit at room temperature for about 20 minutes. Cut into 3-4 even chunks, pat dry, and season generously with sea salt.
2. Step 2: Heat olive oil in a large skillet over medium-high heat until glistening. Brown the beef pieces for 2-3 minutes on each side, then remove and set aside.
3. Step 3: In the slow cooker, combine green chiles, diced bell peppers, onion, diced tomatoes, tomato sauce, beef stock, sugar, Worcestershire sauce, chili powder, cumin, smoked paprika, garlic powder, oregano, onion powder, pepper, sea salt, cinnamon, and crushed red pepper (if using). Stir well to mix.
4. Step 4: Add the seared beef chunks into the slow cooker, nestling them among the other ingredients. They do not need to be fully submerged.
5. Step 5: Cook on low heat for 8-10 hours, or on high heat for 4-6 hours, until the meat is tender and shreds easily with a fork.
6. Step 6: Remove the beef from the slow cooker and shred it with two forks, discarding any large pieces of fat.
7. Step 7: Return the shredded beef to the slow cooker, stir in the tomato paste to thicken the chili, and heat for an additional 10-15 minutes before serving.

Tips & Variations

• Searing the beef before slow cooking adds rich flavor and caramelization, enhancing the final dish.
• Omit the beef stock for a thicker chili, and drain excess liquid from the canned tomatoes.
• Add extra crushed red pepper if you like your chili spicier.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Beef chuck roast is ideal due to its marbling and tenderness after slow cooking, but other tougher cuts like brisket or round roast can also work well.

Is it necessary to rinse the beans?

Yes, rinsing canned beans removes excess sodium and any canning liquid, resulting in a cleaner taste and better texture in your chili.

Slow Cooker Shredded Beef Chili Recipe

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★★★★★

4.9 from 146 reviews

This Slow Cooker Shredded Beef Chili is a hearty and flavorful meal featuring tender beef chuck roast slow-cooked with a blend of spices, beans, tomatoes, and bell peppers. The beef is seared for extra depth of flavor before simmering in the slow cooker to become incredibly tender and perfect for shredding. A robust mix of chili powder, cumin, smoked paprika, and other seasonings creates a rich and satisfying chili, thickened with tomato paste and deliciously served with your favorite toppings. Ideal for a comforting dinner, this recipe is hands-off and packed with protein and fiber.

• Author: lea
• Prep Time: 25 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 25 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

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, 1 red), small diced
• 1 medium onion, small diced
• 1 can kidney beans, rinsed, 15.5 oz.
• 1 can pinto beans, rinsed, 15.5 oz.
• 1 can green chiles, 4 oz.

Tomatoes and Liquids

• 1 can tomato sauce, approx. 15 oz.
• 1 can diced tomatoes, approx. 14.5 oz
• ⅓ cup beef stock
• 1 tsp Worcestershire sauce
• 3 tablespoons tomato paste

Spices and Seasonings

• 3 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ½ teaspoon onion powder
• ½ teaspoon pepper
• ½ teaspoon sea salt
• ⅛ teaspoon cinnamon
• 1 teaspoon sugar
• ¼–½ teaspoon crushed red pepper (optional)

Instructions

1. Prepare the Meat: Allow the beef chuck roast to sit at room temperature for about 20 minutes for even cooking. Cut the roast into 3-4 even chunks, pat dry, and season generously with sea salt.
2. Sear the Beef: Heat olive oil over medium-high heat in a large skillet until shimmering. Add the beef pieces and brown each side for 2-3 minutes to develop a rich crust. Remove the beef and set aside on a plate.
3. Add Ingredients to Slow Cooker: In the slow cooker, combine 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, pepper, sea salt, cinnamon, and crushed red pepper if using. Stir to mix well.
4. Cook the Chili: Place the seared beef pieces into the slow cooker with the other ingredients. It’s not necessary to submerge the meat fully as it will release juices while cooking. Cover and cook on low heat for 8-10 hours or on high for 4-6 hours, until the beef easily shreds with a fork.
5. Shred the Beef: Remove the beef from the slow cooker and shred using two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker.
6. Thicken the Chili: Stir in the tomato paste thoroughly to thicken the chili. Let it cook for an additional 10-15 minutes on low to incorporate the tomato paste.
7. Serve: Ladle the chili into bowls and serve with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños. Enjoy your hearty shredded beef chili!

Notes

• Searing the beef before slow cooking adds rich caramelized flavor and improves the texture.
• For a thicker chili, omit the beef stock and drain excess liquid from canned tomatoes.
• Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
• This recipe is versatile and can be adjusted for preferred spice levels by varying chili powder and crushed red pepper.

Keywords: slow cooker chili, shredded beef chili, easy chili recipe, beef chuck roast chili, crockpot chili, hearty chili, comforting dinner