Shredded Beef Chili With Meat
A comforting and hearty chili filled with tender shredded beef, vibrant vegetables, and a blend of spices, perfect for gatherings and cozy nights in.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast look for marbling; it adds flavor
- 1 large onion, diced for sweetness
- 4 cloves garlic, minced because more garlic is always better
- 2 cups bell peppers, chopped any color you desire
- 28 oz can crushed tomatoes or fresh tomatoes when in season
- 2 cups beef broth for depth; vegetable broth is a great substitute
- 1 can kidney beans, drained makes it hearty
- 1 tbsp chili powder add more for an extra kick
- 1 tbsp ground cumin adds warmth and earthiness
- Salt and pepper, to taste
Optional Toppings
- shredded cheese
- sour cream
- fresh cilantro
- avocado slices
Instructions
Preparation
- In a large pot, sear the beef chuck roast over medium-high heat until browned on both sides.
- Remove the beef and set it aside. In the same pot, add the diced onion, stirring until they become translucent—about 5 minutes.
- Toss in the minced garlic and chopped bell peppers; cook for another 3-4 minutes until fragrant.
- Place the seared beef chuck back into the pot, nestling it among the veggies.
- Add the crushed tomatoes, beef broth, rinsed kidney beans, chili powder, cumin, salt, and pepper. Stir everything together until well combined.
Cooking
- Bring the chili to a gentle boil, then reduce the heat and let it simmer uncovered for 2-3 hours.
- If using a slow cooker, transfer the mixture and cook on low for 6-8 hours.
- Once fork-tender, remove the beef from the chili and shred it using two forks. Return the meat to the pot and give everything a final stir.
Serving
- Ladle the chili into bowls, garnishing with your favorite toppings like shredded cheese and fresh cilantro.
- Invite your loved ones to gather around the table for a hearty feast.
Notes
Store leftovers in an airtight container in the fridge for up to five days or freeze portions for up to three months. The chili is gluten-free as long as gluten-free broth and toppings are used.