Crockpot Shredded Beef Chili
A hearty and delicious slow-cooked chili with tender beef and beans, perfect for hands-off cooking.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup beef broth
- Toppings: shredded cheese, sour cream, chopped green onions, cilantro
Instructions
- Place the beef chuck roast in the slow cooker.
- Add the kidney beans, black beans, diced tomatoes, onion, garlic, chili powder, cumin, paprika, salt, and pepper.
- Pour the beef broth over the mixture.
- Cover and cook on low for 480 minutes or until the beef is tender.
- Remove the beef and shred it with two forks.
- Return the shredded beef to the slow cooker and stir to combine.
- Serve hot with toppings of your choice.
Notes
This chili can be made ahead and stored in the refrigerator for 3 to 4 days. It can also be frozen for longer storage.
Find it online: https://crockpotdaily.com/easy-slow-cooker-shredded-beef-chili/