Go Back
–+ servings
bowl of chili

Slow Cooker Shredded Beef Chili

Flavor filled chili made with shredded chuck roast!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Course Main Course
Servings 6

Equipment

  • Slow Cooker

Ingredients
  

  • 1 tbsp Vegetable Oil
  • 3 lb Chuck Roast or Short Rib Diced
  • Salt
  • Pepper
  • 2 Onions Diced
  • 4 stalks Celery Diced
  • 2 Bay leaves
  • 5 cloves Garlic minced
  • 1/4 cup Ancho Chili Powder
  • 2 tbsp Cumin ground
  • 1 tbsp Garlic powder
  • 1 tbsp Smoked Paprika
  • 2 tsp Cayenne
  • 1 1/2 cups Beef broth
  • 1 1/2 tbsp Sugar
  • 1 (28 oz) can Crushed tomatoes
  • 2 tbsp Tomato paste
  • 1 can Dark Red Kidney Beans
  • 1 can Light Red Kidney Beans

Toppings

  • Cheddar shredded
  • Sour Cream
  • Jalapenos

Instructions
 

  • In a large pan over high heat, drizzle a little vegetable oil and brown the meat
  • Remove the meat and place it in a slow cooker
  • In the same pan, add celery and onion and sweat
  • Once softened, add garlic, bay leaves and the rest of spices to the pan to toast
  • Next, pour in the beef broth and stir with a wooden spoon to scrape up all of those flavor filled bits
  • Pour this mixture into the slow cooker
  • Then, add the crushed tomatoes, tomato paste, kidney beans, and sugar to the slow cooker and turn on high for 4-6 hrs
  • Adjust the seasonings and add salt and pepper as needed
  • When finished, the meat should be tender and able to be easily shredded apart with a fork
  • Serve with your favorite sides and top with sour cream, cheese, or jalapeños.
  • Enjoy!
Keyword beef, chili, stew
Tried this recipe?Let us know how it was!