Description
A rich and cozy slow cooker shredded beef chili bursting with deep beefy flavor and tender, shreddable beef. Perfect for comfort food lovers looking for an easy, flavorful meal.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 large onion, diced
- 4–5 garlic cloves, minced
- 28 oz canned diced tomatoes (fire-roasted preferred)
- 1 ½ cups beef broth (low sodium)
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 2 tablespoons olive oil
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado, lime wedges
Instructions
- Cut the chuck roast into large chunks (about 3-inch pieces). Heat olive oil in a skillet over medium-high heat. Brown the beef chunks on all sides, about 3-4 minutes per side. Do it in batches if needed. Transfer the browned beef to the slow cooker.
- In the same skillet, add diced onion and cook until softened and translucent, about 4 minutes. Add minced garlic and cook for another minute until fragrant. Scrape up any browned bits from the pan. Transfer onion and garlic to the slow cooker.
- Add diced tomatoes with juices, beef broth, tomato paste, chili powder, smoked paprika, cumin, cocoa powder, oregano, salt, and pepper to the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 7-8 hours until beef is fork-tender and shreddable. Alternatively, cook on HIGH for 4-5 hours.
- Remove beef chunks from slow cooker and shred with two forks. Return shredded beef to slow cooker and stir into chili. Taste and adjust salt and pepper as needed.
- Ladle chili into bowls and top with optional toppings like shredded cheese, sour cream, cilantro, avocado, or lime wedges. Serve immediately.
Notes
Browning the beef before slow cooking adds caramelized depth and flavor. Scrape browned bits when sautéing onions and garlic for extra richness. Cook low and slow for best tenderness. For thicker chili, remove lid for last 30 minutes. Avoid stirring too often to maintain temperature. Leftovers taste better the next day. Use two forks to shred beef while hot.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Fat: 18
- Carbohydrates: 15
- Fiber: 4
- Protein: 28
Keywords: shredded beef chili, slow cooker chili, comfort food, beef chili recipe, easy chili, hearty chili, slow cooker recipes