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Slow Cooker Shredded Beef Chili

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Hearty and flavorful slow cooker shredded beef chili simmered all day for tender meat and rich, spicy taste.

Ingredients

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  • 1.5 kg beef chuck roast, trimmed and cut into large chunks
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper (optional)
  • 1 × 400 g can crushed tomatoes
  • 2 × 400 g cans kidney beans, drained and rinsed
  • 1 × 400 g can diced tomatoes
  • 240 ml beef broth
  • 1 tbsp tomato paste
  • Salt and pepper to taste
  • Fresh cilantro, sour cream, shredded cheese, and lime wedges for serving

Instructions

  1. Heat olive oil in a skillet over medium-high heat. Season beef chunks with salt and pepper, then brown on all sides, about 4–5 minutes per batch. Transfer to slow cooker.
  2. In the same skillet, sauté onion until translucent, about 4 minutes. Add garlic and cook 1 more minute.
  3. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne; cook 30 seconds until fragrant.
  4. Transfer onion-spice mixture to slow cooker. Add crushed tomatoes, diced tomatoes, tomato paste, beef broth, and beans.
  5. Stir to combine. Cover and cook on Low for 8–10 hours or High for 4–6 hours, until beef is fall-apart tender.
  6. Remove beef to a cutting board, shred with forks, then return shredded meat to the chili. Taste and adjust seasoning.
  7. Serve hot, garnished with cilantro, sour cream, cheese, and lime wedges.

Notes

  • For deeper flavor, deglaze the skillet with a splash of broth or beer before adding to slow cooker.
  • Use a 50:50 mix of beef and spicy sausage for extra richness.
  • Make ahead: chili tastes even better the next day; freezes well up to 3 months.
  • Adjust beans or omit for low-carb version.

Nutrition

Find it online: https://ukfinda.com/slow-cooker-shredded-beef-chili/