Description
This Slow Cooker Shredded Beef Chili recipe is a hearty and flavorful dish perfect for a cozy night in. Tender beef simmered with beans, tomatoes, and spices creates a delicious chili that is easy to make and even better the next day. Serve with your favorite toppings for a satisfying meal.
Ingredients
Beef:
2.5 pounds beef chuck roast, 1 tablespoon olive oil
Vegetables:
1 onion, 4 garlic cloves
Canned Goods:
1 can (14 oz) diced tomatoes, 1 can (6 oz) tomato paste, 1 can (15 oz) kidney beans, 1 can (15 oz) black beans, 1 cup beef broth
Spices:
1 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon salt, 1/2 teaspoon black pepper
Instructions
- Season the beef: Season the beef chuck roast with salt and pepper.
- Sear the beef: Brown the beef in a skillet over medium-high heat.
- Transfer to slow cooker: Place the seared beef in the slow cooker.
- Add ingredients: Add onion, garlic, tomatoes, tomato paste, beans, broth, and spices.
- Cook: Cook on low for 8 hours or high for 5–6 hours.
- Shred beef: Remove beef, shred, and return to slow cooker.
- Finish cooking: Let it cook for another 10–15 minutes.
Notes
- Serve with shredded cheese, sour cream, green onions, or cornbread.
- This chili freezes well and tastes even better the next day.
- For added texture, consider adding bell peppers or corn.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 105mg
