Easy Slow Cooker Shredded Beef Chili

Two bowls of slow cooker shredded beef chili served with pieces of cornbread and fresh lim

Loaded with beans, tender shredded beef, and plenty of seasoning, this slow cooker shredded beef chili is a hearty, comforting dinner. Just set it, forget it, and enjoy.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course, Soup

Cuisine: American

Keyword: Chili, Shredded Beef

Servings: servings

Equipment

Ingredients

4 lbs. beef chuck roast
3 cloves garlic, minced
1 sweet yellow onion, diced
1 yellow bell pepper, diced
1 and ½ cups beef broth
2 cans light red kidney beans, drained and rinsed (15.5 ozs. each)
2 cans diced fire-roasted tomatoes (14.5 ozs. each)
¼ cup tomato 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

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Chili seasoning: To make the homemade chili seasoning, combine 1 Tablespoon each of cumin, onion powder, garlic powder, oregano, and paprika. If you prefer, you can use a packet of your favorite store-bought chili seasoning instead.

Toppings: Top your chili with shredded cheddar cheese, sour cream, diced jalapeños, guacamole, pico de gallo, cilantro, or your other favorite chili toppings.

Storing leftovers: Store leftover shredded beef chili in an airtight container in the refrigerator for up to 4 days.

Freezing: Let the chili cool completely, then spoon it into a freezer-safe storage bag. Remove as much air as possible and lay flat to freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition