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
- 1 yellow onion diced
- 1 red bell pepper diced
- 6 garlic cloves minced
- 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
- 6 cups kidney or pinto beans 3-4 cans
Toppings
- Avocado
- Sour cream
- Cheddar cheese
- Green onions
- Tortilla chips
- Cilantro
Instructions
- Pat the 4 lbs beef chuck roast dry and season generously with 1 teaspoon salt and 1 teaspoon black pepper. Heat a heavy skillet over medium-high heat and add 2 tablespoons tallow or bacon grease. Sear the roast on all sides until well browned, about 2-3 minutes per side. Set aside.
- Add more cooking fat to the skillet. Add 1 yellow onion and 1 red bell pepper and saute until soft, about 3-4 minutes. Add 6 garlic cloves and cook until fragrant.
- Transfer the sauteed veggies to the slow cooker. Add 28 oz can crushed tomatoes, 2 tablespoons tomato paste, and 3 cups beef broth. Add all seasonings, including 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons dried oregano, and 2 teaspoons smoked paprika. 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 6 cups kidney or pinto beans. Shred the beef and return it to the slow cooker and continue to cook on high for 30 minutes.
- Serve with favorite toppings like diced Avocado, Sour cream, Cheddar cheese, Green onions, Tortilla chips, and Cilantro.
Video
Notes
Nutrition Facts reflect ingredients above using pinto beans and not including the toppings.
Storage: Transfer cooled chili to an airtight container and store in the refrigerator for up to 5 days. The chili will thicken as it sits, which is normal.
Freezing: This chili freezes very well. Once fully cooled, portion into freezer-safe containers or souper cubes, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of beef broth or water as needed to loosen the chili.
Helpful Tips:
- Deglaze the skillet - If there are burnt pieces on the skillet after browning the meat, deglaze it with a little broth and scrape up any browned bits. Add this liquid along with the fond to the slow cooker.
- To thicken chili - If the chili ran a little on the thin side, just create a cornstarch slurry. Whisk together equal parts cornstarch or arrowroot starch and cold water (I used 2 tablespoons each for my 8 quart slow cooker), then stir it into the simmering chili about an hour before finished time a tablespoon at a time until it reaches your desired thickness.
- If the chili looks greasy after chilling, this is normal with slow-cooked chuck roast. Simply skim off excess fat before reheating, or stir it back in for extra richness if desired.
Nutrition
Calories: 897kcal | Carbohydrates: 116g | Protein: 65g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2222mg | Potassium: 4616mg | Fiber: 33g | Sugar: 53g | Vitamin A: 3608IU | Vitamin C: 125mg | Calcium: 503mg | Iron: 22mg