Slow Cooker Shredded Beef Chili
This simple crockpot shredded beef chili is a hearty, comforting dish that is so simple to prep. Seared chuck roast is slow cooked in spices with vegetables and beans, until it falls apart. Perfect topped with cheese and all of your favorite chili toppings.
Servings: 8
Ingredients
- 3-3½ lb beef chuck roast approximately
- 1 tsp sea salt (to season meat) more or less as desired
- olive oil
- 2 bell peppers (I use 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 tsp Worcestershire sauce
- 1 can kidney beans, rinsed 15.5 oz.
- 1 can pinto beans, rinsed 15.5 oz.
- 1 can green chiles 4 oz.
- 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
- For best results, allow your meat to sit out about 20 minutes before searing for even cooking. Cut the chuck roast into 3-4 even chunks. Pat the meat dry and season generously with sea salt.
- Heat olive oil over medium high heat in a large skillet. When oil is glistening, add the pieces of meat. Brown the beef about 2-3 minutes on each side. Remove from the skillet and set aside on a plate until ready to add to the slow cooker.
- Add the chiles, veggies, beans*, tomatoes, tomato sauce, beef stock, sugar, Worcestershire sauce, spices and seasoning to the crockpot. Stir to combine. Add the seared beef to the other ingredients in the crockpot. You don't have to submerge it, as it cooks the meat will release juices.
- Cook the chili on low heat for about 8-9 hours or until the meat easily pulls apart to shred with a fork. The meat will shred easily when it reaches an internal temperature of about 205°F. (You can also cook on high heat for about 4-6 hours.)
- When the meat is ready, remove the beef pieces from the crockpot and shred using two forks, removing any large pieces of fat. Add the shredded beef back into the slow cooker and stir in the tomato paste and heat another several minutes to thicken. Serve with your favorite toppings and enjoy!
Notes
*You can wait until halfway through to add the beans if preferred. The beans tend to hold up in the crockpot, but some of them can become a bit mushy. If you prefer more bite to them, add them in after about 3-4 hours instead.
If you prefer a super thick chili, omit the beef stock. This chili is fairly chunky and thick but everyone has their own preference. There will be juices released as the meat cooks so this can thin it out a bit as well. Simply leave out the broth and drain excess liquid out of the canned tomatoes as well.
Storage: Store this chili in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.
Nutrition
Calories: 506kcal | Carbohydrates: 29g | Protein: 46g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1032mg | Potassium: 1489mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1726IU | Vitamin C: 36mg | Calcium: 127mg | Iron: 8mg