Slow Cooker Shredded Beef Chili

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Slow Cooker Shredded Beef Chili is a tasty meal that’s easy to make. You throw everything in the pot and let it cook for 8 hours. The beef gets so tender it falls apart, soaking up all the yummy flavors.

This chili is great for big groups or meal prep. It serves 12-15 people and freezes well. You can add your favorite toppings like cheese, sour cream, or green onions. The recipe uses simple ingredients like beef chuck roast, beans, tomatoes, and spices.

Exact Ingredients List

Here’s what you’ll need for this slow cooker shredded beef chili:

• 4 lbs beef chuck roast
• 2 tbsp olive oil
• Salt and pepper
• 4 garlic cloves, minced
• 2 onions, diced
• 1 large red bell pepper, diced
• 3 cups beef broth, divided

For the chili base:

• 2 cans (15.5 oz each) red kidney beans, drained
• 2 cans (14.5 oz each) crushed tomatoes
• 1/4 cup tomato paste

Spice mix:

• 1 tbsp each: cumin, onion powder, garlic powder, oregano, smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper

To thicken:

• 3 tbsp cornstarch
• 1/4 cup water or beef broth

You can adjust the spices to your liking. Feel free to add more cayenne if you want extra heat!

Instructions

Cut the beef into 4 equal pieces. Season with salt and pepper.

Heat oil in a skillet over high heat. Brown the beef for about 1.5 minutes per side. Remove and set aside.

Add a bit more oil to the skillet if needed. Cook the garlic, onion, and bell peppers until soft.

Put the browned beef in your slow cooker. Add the cooked veggies, beans, tomatoes, broth, and spices.

Cook on low for 8 hours or high for 4-6 hours. The meat should be very tender.

Take out the beef and shred it using two forks. Return it to the slow cooker.

Mix cornstarch with some broth in a small bowl. Stir this into the chili to thicken it.

Let the chili cook for 15 more minutes until it reaches your desired thickness.

Taste and add more salt or spices if needed. Serve hot with your favorite toppings like cheese, sour cream, or cilantro.

Possible Substitutes List & Recipe Variations

You can swap beef chuck roast for brisket or rump roast. These cuts work well for slow cooking and shredding.

For the beans, try black beans or pinto beans instead of kidney beans. Mix and match for variety.

No beef broth? Use chicken broth or even water in a pinch.

Spice it up by adding chopped jalapeños or a dash of hot sauce. For less heat, cut back on the cayenne pepper.

Try these tasty add-ins:

• Corn kernels
• Diced sweet potatoes
• Chopped bell peppers

Make it creamy by stirring in a dollop of sour cream before serving.

Top your chili with:

• Shredded cheese
• Sliced avocado
• Chopped cilantro
• Crushed tortilla chips

Serve over rice or with cornbread for a hearty meal. Or use the shredded beef in tacos, burritos, or quesadillas for a fun twist.

For a quick version, use pre-made chili seasoning instead of individual spices. Just check the salt content and adjust as needed.

Tips, Tricks & Storing

You can easily adjust the spiciness of your chili. Add more cayenne pepper for extra heat or reduce it for a milder flavor. Taste as you go!

For a thicker chili, let it simmer with the lid off for the last 30 minutes of cooking. This helps some liquid evaporate.

Don’t have kidney beans? Try pinto or black beans instead. They work great too!

Freeze leftover chili in airtight containers for up to 3 months. It reheats well for quick meals later.

Toppings make chili even better. Try:

• Shredded cheese
• Sour cream
• Diced avocado
• Chopped cilantro
• Sliced jalapeños

Store cooked chili in the fridge for 3-4 days. Reheat on the stove or in the microwave until hot.

For meal prep, portion chili into individual containers before freezing. This makes it easy to grab single servings.