Easy Slow Cooker Shredded Beef Chili

Easy Slow Cooker Shredded Beef Chili

There’s nothing like a good ‘ole bowl of chili. Especially during the fall at a football tailgate party or on a cold and snowy winter day.

If you’re looking to take your chili game up a notch, then this is one recipe you need to try! Tender shredded beef replaces traditional ground chuck in this easy (and delicious) slow cooker meal.

The definition of cozy comfort food; slow cooker shredded beef chili is perfect for lunch and dinner. Or make a double batch to share with friends at a chili cook-off party.

Ingredients For Slow Cooker Shredded Beef Chili

• 4 lbs beef chuck roast
• 3 cloves garlic, minced (approximately 3 teaspoons)
• 1 sweet yellow onion, diced
• 1 large yellow bell pepper, diced
• 1 and 1/2 cups beef broth
• 2 cans of light red kidney beans, drained and rinsed (15.5 oz. each)
• 2 cans diced fire-roasted tomatoes (14.5 oz. each)
• 1/4 cup tomato paste (approximately half of one 6 oz. can)
• Homemade chili seasoning*
• Salt and pepper to taste

*Homemade chili seasoning includes 1 tablespoon EACH of cumin, onion powder, garlic powder, oregano, and paprika.

How To Prepare Slow Cooker Shredded Beef Chili

First, in a small mixing bowl combine 1 tablespoon each of cumin, onion powder, garlic powder, oregano, and paprika to make your chili seasoning. Stir all the spices together until well mixed and set aside.

In a separate bowl, whisk together 1 and 1/2 cups of beef broth with 1/4 cup of tomato paste. Pour the broth mixture into a lined slow cooker.

Next, drain and rinse two cans of light red kidney beans. Then add the rinsed beans along with two cans of diced, fire-roasted tomatoes, one diced yellow onion, one diced yellow bell pepper, and three cloves of garlic to the chili base.

Tip: For quick and easy clean-up after your chili is done, use slow cooker liners.

Sprinkle in the homemade chili seasoning and stir everything together until well combined. Then add the beef roast and that’s it.

Let your shredded beef chili simmer on low in the slow cooker for 8 hours.

When the roast is tender, remove it from the slow cooker, and place it on a cutting board to shred using shredder claws.

(Side note: If you don’t already own a pair of these claws, they are a must-have! They shred through meat like a hot knife through butter, and, in my opinion, are much easier to use than forks.)

When the beef is shredded, add it back into the slow cooker, and voila…your chili is ready to serve!

How To Top Your Chili

You can’t have chili without toppings! Here are a few suggestions for garnishes.

• Shredded Cheese
• Sour Cream
• Diced Jalapenos
• Guacamole
• Pico de Gallo
• Cilantro

How To Store Leftovers

At 12 servings, this recipe makes quite a lot. But there’s no need to worry about boring leftovers here! This shredded beef chili tastes just as good on day two as it does when it’s steaming hot out of the slow cooker.

Store your leftover chili in an airtight food storage container and keep it in the fridge for up to 4-5 days.

Or, freeze some to save it for later. To freeze, pour the chili into a plastic storage bag.

Remove as much air as possible to help prevent freezer burn and lay the bag flat to freeze. (This will make it easier to defrost when you are ready to use it.)

The chili can be stored in the freezer for up to 3 months.

What To Serve With Shredded Beef Chili

You can’t have a big bowl of chili in our house without serving it with some sides. These are some of our top go-to choices.

• Corn chips
• Cornbread
• Cinnamon Rolls (my favorite and a Midwest tradition)
• Thin and Crispy Tortilla Chips

Thanks so much for stopping by! I hope you and your family enjoy this recipe as much as we do. If you’re looking for more soups and stews, you check out all of my favorites HERE.

Cheers!

Jen