Loaded with beans tender, shredded beef, and seasoned to perfection and this slow cooker chili is a guaranteed dinner-time winner. Just set it, forget it, and enjoy!
2canslight red kidney beans, drained and rinsed(15.5 oz. each)
2cansdiced fire-roasted tomatoes(14.5 oz. each)
¼cuptomato paste
*Homemade chili seasoning (see notes below)
salt and pepper to taste
Instructions
In a small mixing bowl combine spices to make homemade chili seasoning and set aside. (See note below.)
In another bowl, whisk together the beef broth and tomato paste. Pour into a lined slow cooker.
Add the kidney beans (drained and rinsed), diced tomatoes, onion, bell pepper, and garlic into the chili.
Stir in the homemade chili seasoning and add the beef chuck roast. Cook on low for 8 hours or until the beef is tender and cooked through.
Carefully remove the beef roast from the slow cooker. Shred using meat claws or two forks. Return the shredded beef to the chili. Top with your favorite garnishes and enjoy!
Notes
*To make homemade chili seasoning mix together 1 tablespoon EACH of cumin, onion powder, garlic powder, oregano, and paprika. Optional garnishes include:
Shredded cheese
Sour cream
Diced Jalapenos
Guacamole
Cilantro
Pico de Gallo
Leftovers can be stored in the fridge for up to 4-5 days, or frozen for up to 3 months.