Description
This Slow Cooker Shredded Beef Chili is a hearty and comforting meal perfect for chilly days. Tender beef, beans, and a blend of spices simmer together to create a flavorful dish that the whole family will love.
Ingredients
Beef:
2.5 pounds beef chuck roast, trimmed
Seasonings:
1 tablespoon olive oil, 1 onion chopped, 4 garlic cloves minced, 1 can (14 oz) diced tomatoes, 1 can (6 oz) tomato paste, 1 can (15 oz) kidney beans, drained and rinsed, 1 can (15 oz) black beans, drained and rinsed, 1 cup beef broth, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon salt, 1/2 teaspoon black pepper
Instructions
- Season the Beef: Season the beef chuck roast with salt and pepper. Sear the beef on all sides until browned.
- Prepare the Slow Cooker: Transfer the beef to a slow cooker. Add onion, garlic, diced tomatoes, tomato paste, beans, and broth. Sprinkle in the seasonings.
- Cook: Cover and cook on low for 8 hours or high for 5–6 hours until the beef is tender. Shred the beef, return it to the slow cooker, and cook for additional time.
Notes
- Serve with shredded cheese, sour cream, green onions, or cornbread.
- This chili freezes well and tastes even better the next day.
- For added texture, consider adding bell peppers or corn.
