Slow Cooker Shredded Beef Chili Recipe

When it comes to comfort food, few dishes are as universally loved as a hearty bowl of chili. Whether you’re preparing a family dinner, hosting a casual gathering, or just looking for a satisfying meal on a cold day, this Slow Cooker Chili Recipe is the perfect choice. Packed with tender beef, flavorful spices, and rich tomato sauce, this dish is a surefire crowd-pleaser. What makes it even better is the ease of preparation—thanks to your trusty slow cooker, you can set it and forget it, letting the rich flavors meld together over time.

Ingredients Breakdown

To achieve the best results, it’s crucial to use the right ingredients in your chili. Here’s a detailed list of what you’ll need:

Beef Browning:

• Beef Chuck Roast: 2kg / 4lb of beef chuck roast is ideal for this recipe. This cut of beef becomes incredibly tender after slow cooking, making it perfect for shredding.
• Olive Oil: 2 tablespoons to brown the beef and sauté the aromatics.
• Salt and Pepper: 1 teaspoon each for seasoning the beef before browning.

Flavour Base:

• Garlic: 4 cloves, minced. Fresh garlic will infuse the chili with a deep, aromatic flavor.
• Onions: 2 onions, diced. You can use brown, yellow, or white onions depending on your preference.
• Red Bell Pepper: 1 large, seeds removed and diced. This adds a subtle sweetness and color to the chili.
• Beef Broth/Stock: 1/2 cup (125ml) for deglazing the skillet and enhancing the flavor.

Chili Ingredients:

• Canned Red Kidney Beans: 800g / 28oz, drained (2 x 400g/14oz cans). These add texture and heartiness to the chili.
• Crushed Tomatoes: 800g / 28oz for a rich, tangy base.
• Tomato Paste: 1/4 cup to intensify the tomato flavor.
• Beef Broth/Stock: 1 cup (250ml) to create a flavorful sauce.

Homemade Chili Spices:

• Cumin, Onion Powder, Garlic Powder, Oregano, Smoked Paprika: 1 tablespoon each to build the chili’s signature spice blend.
• Cayenne Pepper: 1 teaspoon, or to taste, for adding heat.
• Salt: 1 teaspoon to enhance all the flavors.
• Black Pepper: 1/2 teaspoon for a touch of sharpness.

Sauce Thickener:

• Cornflour / Corn Starch: 3 tablespoons to thicken the sauce.
• Beef Broth/Stock or Water: 1/4 cup (65ml) to mix with the cornflour.

this RECIPE

Kitchen Equipment Needed

Before you begin, make sure you have the following kitchen tools on hand:

• Slow cooker (preferably 6-quart or larger)
• Heavy-based skillet
• Wooden spoon or spatula
• Cutting board and knife
• Measuring cups and spoons
• Tongs
• Two forks (for shredding the beef)

Step-by-Step Preparation

1. Browning the Beef

Start by cutting the beef chuck roast into four equal pieces. Season each piece generously with salt and pepper. Heat half of the olive oil in a heavy-based skillet over high heat. Once the oil is hot, add the beef and brown it well on all sides, about 1 1/2 minutes per side. This step is crucial as it locks in the juices and adds a rich, caramelized flavor to the beef. Once browned, transfer the beef to a plate and set it aside.

2. Sautéing the Aromatics

In the same skillet, add a little more oil if needed, then toss in the minced garlic, diced onions, and red bell pepper. Sauté the vegetables over medium heat until they start to caramelize, which should take about 2 to 3 minutes. The caramelization process deepens the flavors of the aromatics, making your chili even more delicious.

Next, pour in 1/2 cup of beef broth to deglaze the skillet. As the broth simmers, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan—these bits are packed with flavor. After about 30 seconds of simmering, transfer the aromatic mixture into your slow cooker.

3. Slow Cooking the Chili

Now it’s time to bring everything together in the slow cooker. Add the drained red kidney beans, crushed tomatoes, tomato paste, the remaining beef broth, and the homemade chili spices. Stir everything well to combine.

Place the browned beef pieces into the slow cooker on top of the mixture. Don’t worry if the beef isn’t fully submerged; as it cooks, the juices from the beef will mingle with the other ingredients, creating a rich, flavorful sauce. Set your slow cooker to low and let it cook for 8 hours. This low-and-slow method ensures that the beef becomes tender and the flavors meld beautifully.

4. Shredding the Beef

After 8 hours, the beef should be fork-tender. Carefully remove the beef pieces from the slow cooker and place them on a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker, stirring it into the chili.

5. Thickening the Sauce

To thicken the sauce, mix the cornflour with 1/4 cup of beef broth or water in a small bowl until smooth. Pour this mixture into the slow cooker and stir well. Continue to cook the chili on low for an additional 20 minutes. This step ensures that the sauce has a rich, thick consistency that clings to every bite of beef and beans.

6. Adjusting the Seasoning

Before serving, taste the chili and adjust the seasoning as needed with salt and pepper. You can also add more cayenne pepper if you prefer a spicier chili.

Serving Suggestions

This chili is incredibly versatile and can be served in various ways:

• Classic Style: Serve the chili in bowls, topped with a dollop of sour cream, a sprinkle of grated cheese, and fresh cilantro. Add diced avocado or guacamole for an extra layer of flavor.
• With Cornbread: Cornbread is a perfect accompaniment to chili. Its sweetness pairs well with the savory, spicy flavors.
• Over Rice: For a more substantial meal, serve the chili over a bed of fluffy white or brown rice.
• With Corn Chips: Serve the chili with corn chips for dipping—a fun and crunchy alternative.

Variations and Substitutions

Here are some ways to customize this recipe:

• Vegetarian Option: Substitute the beef with an additional variety of beans (such as black beans and pinto beans) and use vegetable broth instead of beef broth.
• Spice Level: Adjust the cayenne pepper to control the heat. You can also add chopped fresh chili peppers for an extra kick.
• Different Meats: Try using ground beef, turkey, or chicken instead of beef chuck for a different texture and flavor.

Common Mistakes to Avoid

• Not Browning the Beef: Skipping the browning step can result in a less flavorful chili. Browning the beef adds depth and richness to the dish.
• Overcrowding the Skillet: When browning the beef, avoid overcrowding the skillet. Cook the beef in batches if necessary to ensure it browns properly.
• Underseasoning: Be sure to taste the chili before serving and adjust the seasoning as needed. Chili can be underwhelming if not properly seasoned.

Storage and Leftovers

Chili is one of those dishes that tastes even better the next day. Here’s how to store and enjoy your leftovers:

• Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
• Freezing: Chili freezes well for up to 3 months. To freeze, let the chili cool completely, then transfer it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the chili on the stove over medium heat, stirring occasionally, until it’s warmed through. You can also reheat it in the microwave.

FAQ

Can I make this chili in advance?
Yes, chili is an excellent make-ahead dish. The flavors will continue to develop, making it even more delicious the next day.

Can I use dried beans instead of canned?
Absolutely! If using dried beans, be sure to soak them overnight and cook them thoroughly before adding them to the chili.

How can I make this chili less spicy?
To reduce the spiciness, simply decrease the amount of cayenne pepper or omit it altogether.

Conclusion

This Slow Cooker Chili Recipe is not only easy to prepare but also incredibly satisfying. With its rich flavors and tender beef, it’s sure to become a family favorite. Whether you’re serving it on a cold winter night or bringing it to a summer potluck, this chili is always a hit. Give this recipe a try, and don’t forget to share it with your friends and family. If you enjoyed this recipe, be sure to subscribe to our blog for more delicious and easy-to-make dishes!

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