Slow Cooker Shredded Beef Chili

Overhead view of shredded beef chili topped with sour cream, cilantro, cheese and more.

5 from 1 vote

Slow Cooker Shredded Beef Chili

If you love tender, pull apart, melt in your mouth beef, then this Slow Cooker Shredded Beef Chili recipe is going to be a new favorite! Warm and cozy chili spices flavor this beef that falls apart and will warm you up with each bite. Beans and veggies added to make this a complete meal in a bowl--ready for lots of toppings!

Prep Time20

Cook Time8

Total Time8 20

Course: Main Course, Soup

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

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 c 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 T chili powder
1 T 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 T 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 and 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 completely, as it cooks and released juices, it will continue to be covered.
Cook the chili on low heat for about 8-10 hours or until the meat easily pulls apart to shred with a fork. (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 to allow the chili to thicken. Serve with your favorite toppings and enjoy!

Notes

For best results, take the time to sear the meat. While searing your beef chuck roast before is not entirely necessary, it is a step I strongly suggest for the best flavor. Searing meat before adding it to your slow cooker will add layers of flavor and caramelizes the meat.

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