Slow Cooker Shredded Beef Chili
Slow cooker shredded beef chili made with tender chuck roast, beans, and pantry spices. A hands-off, filling meal that works just as well for busy weeknights as it does for hosting casual gatherings.
Servings 10 servings
Ingredients
- 4 lbs beef chuck roast
- 2 tablespoons tallow or bacon grease
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 yellow onions
- 1 red bell pepper
- 6 garlic cloves
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 2 bay leaves
- 6 cups kidney or pinto beans 3-4 cans
Toppings
- Avocado
- Sour cream
- Cheddar cheese
- Green onions
- Tortilla chips
Instructions
- Pat the chuck roast dry and season generously with salt and pepper. Heat a heavy skillet over medium-high heat and add a small amount of fat like tallow or bacon grease. Sear the roast on all sides until well browned, about 2-3 minutes per side. Set aside.
- Deglaze the skillet with a little broth and scrape up any browned bits. Add this liquid to the slow cooker.
- Add more cooking fat to the skillet. Add the diced onion and bell pepper and saute until soft, about 3-4 minutes. Add garlic and cook until fragrant.
- Transfer the sauteed veggies to the slow cooker. Add crushed tomatoes, tomato paste, and broth. Add all seasonings. Stir to combine.
- Nestle the chuck roast and cover the slow cooker. Cook on low for 8-9 hours or high for 5-6 hours, until the beef shreds easily.
- Remove the beef and stir in the beans. Shred the beef and return it to the slow cooker and continue to cook on high for 30 minutes.
- Serve with favorite toppings.