Slow Cooker Shredded Beef Chili: A Hearty Comfort Meal

The Story Behind the Perfect Chili

Chili is more than just a dish – it’s a culinary tradition that brings warmth, comfort, and rich flavors to the table. This slow cooker shredded beef chili represents the perfect marriage of tender meat, robust spices, and hearty ingredients that transform a simple meal into a memorable dining experience.

Ingredients

For the Beef Preparation

• 2 kg (4 lb) beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Flavor Base

• 4 garlic cloves, minced
• 2 onions, diced (mix of brown, yellow, white)
• 1 large red bell pepper, seeded and chopped
• 125 ml (1/2 cup) beef broth

Chili Components

• 800 g (28 oz) canned red kidney beans, drained
• 800 g (28 oz) crushed tomatoes
• 1/4 cup tomato paste
• 250 ml (1 cup) beef broth

Homemade Chili Seasoning

• 1 tablespoon each:
  • Ground cumin
  • Onion powder
  • Garlic powder
  • Dried oregano
  • Smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Sauce Thickener

• 3 tablespoons cornstarch
• 65 ml (1/4 cup) beef broth

Step-by-Step Cooking Instructions

Preparing the Beef

1. Cut beef into four equal pieces
2. Season with salt and pepper
3. Heat oil in a heavy-bottomed pan over high heat
4. Brown beef on all sides (about 1.5 minutes per side)
5. Transfer browned beef to a plate

Sautéing Aromatics

1. Add additional oil if needed
2. Sauté garlic, onions, and bell peppers
3. Caramelize vegetables for 2-3 minutes
4. Add 1/2 cup beef broth
5. Scrape pan to dissolve browned bits
6. Transfer mixture to slow cooker

Slow Cooking

1. Add beans, tomatoes, tomato paste, broth, and spices to slow cooker
2. Stir and add browned beef
3. Cook on low for 8 hours
4. Remove beef and shred with two forks

Thickening the Sauce

1. Mix cornstarch with beef broth
2. Pour into slow cooker
3. Return shredded beef
4. Cook additional 20 minutes
5. Adjust seasoning to taste

Nutritional Information

Per Serving

• Calories: 425
• Protein: 38g
• Carbohydrates: 25g
• Fat: 18g
• Fiber: 7g

Cooking Details

• Preparation Time: 30 minutes
• Cooking Time: 8 hours 20 minutes
• Total Time: 8 hours 50 minutes
• Servings: 6-8

Cooking Tips and Tricks

• Choose a well-marbled chuck roast for maximum tenderness
• Don’t skip browning the meat – it develops deep flavor
• Use fresh spices for the most vibrant taste
• Let chili rest for 15 minutes before serving to enhance flavors

Variations and Substitutions

• Vegetarian Option: Replace beef with additional beans or plant-based meat
• Gluten-Free: Ensure broth and ingredients are certified gluten-free
• Spice Level: Adjust cayenne pepper to preference
• Protein Alternatives: Try with pulled pork or chicken

Frequently Asked Questions

Can I make this on the stovetop?

Yes, use a large pot and simmer on low heat for 3-4 hours.

How long can I store leftovers?

Refrigerate for 4-5 days or freeze for up to 3 months.

Can I use dried beans instead of canned?

Yes, but pre-soak and adjust cooking liquid accordingly.

Is this recipe spicy?

Moderate heat, easily adjusted by changing cayenne amount.

Can I prepare this in advance?

Absolutely! Chili often tastes better the next day.

Storage and Make-Ahead Tips

• Cool completely before storing
• Use airtight containers
• Freeze in portion-sized containers
• Reheat gently, adding splash of broth if needed

Enjoy this hearty, soul-warming chili that’s perfect for family dinners or casual gatherings!