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two bowls of beef and bean chili topped with shredded cheddar cheese and cilantro sitting on a marble surface
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4.56 — Votes 9 votes

Slow Cooker Chili with Shredded Beef & Beans

This easy slow cooker chili is made with shredded beef and beans and a medley of spices for a comforting, super easy meal that the whole family will love!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner
Cuisine: American
Servings: 8 servings
Author: Cassy Joy Garcia

Ingredients

  • 1, 3-5 pound beef chuck roast
  • 28 ounces canned tomatoes crushed, puree, diced, or whole
  • 1 onion chopped OR 2 teaspoons onion powder
  • 1-2 teaspoons sea salt to taste
  • 2 tablespoons cumin
  • 4 tablespoons chili powder
  • 3, 15- ounce cans pinto beans drained and rinsed
  • Cilantro for garnish
  • Shredded cheddar cheese for garnish

Instructions

  • (Optional step): If using a slow cooker with a stovetop friendly insert, sear the beef in butter. First, pat the roast dry and sprinkle one side with sea salt. Put the salted side down to sear in butter (or olive oil) over high heat for 3-4 minutes. Flip the roast and turn off the heat. Once the butter stops sizzling, transfer the insert to the slow cooker.
  • Add the chopped onion (or onion powder), canned tomatoes, and spices to the slow cooker with the beef roast. Set the slow cooker on low for 8 hours, and set a separate timer for 6 hours.
  • At the 6 hour mark, break the roast up with a spoon/fork and leave in slow cooker. To the slow cooker, add the pinto beans, and then stir and cover to continue cooking.
  • Once the timer goes off, shred any beef that wasn’t previously shredded, and give the chili a good stir. Spoon into bowls, top with cilantro and cheese, and enjoy!

Notes

To Use Dried Beans:
If you'd like to use dried beans in this recipe, you can use 2.5 cups dried black, pinto, or kidney beans. You'll need to add an additional 28 ounces of water, 1 teaspoon of salt, and cook the chili for at least 16 hours to 24 hours total. Alternatively, you can fully cook your beans on the stovetop to your liking, then add them into the chili at the 6 hour mark.
To Make in the Instant Pot:
Cut the chuck roast into 3 equally-sized pieces, then sear in the Instant Pot on ‘saute' mode for 3-5 minutes on 2 sides, until browned. Then, add in the tomatoes, onion, salt, cumin, and chili powder. Seal the Instant Pot and cook on high pressure for 60 minutes, then manually release the pressure, pull out the beef, and shred with two forks. Transfer the beef back to the pot and stir along with the beans. Set the pot to ‘saute' mode and add the beans, then cook for about 10 minutes, until the beans are warmed through.
 

Nutrition

Calories: 593kcal | Carbohydrates: 35g | Protein: 53g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1101mg | Potassium: 1609mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1448IU | Vitamin C: 11mg | Calcium: 178mg | Iron: 10mg