Slow Cooker Shredded Beef Chili Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithlea.com/slow-cooker-shredded-beef-chili-recipe/
