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Slow Cooker Shredded Beef Chili

Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Lbs beef stew meat or chuck roast, cut into 1 inch cubes
  • 1 tbsp avocado oil
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 1 15 oz can tomato sauce
  • 2 C beef broth
  • 1 ½ Tbsp chili powder
  • ½ tsp garlic
  • 1 Tbsp cumin
  • 1 tsp chipotle powder
  • 1 15 oz can kidney beans
  • 1 C corn kernels frozen or canned
  • greek yogurt or sour cream optional garnish
  • shredded cheese optional garnish
  • cilantro optional garnish

Equipment

  • Slow cooker / Crockpot

Method
 

  1. Before Prepping the ingredients, turn the crockpot on to high. Close Lid & allow to preheat.
  2. When ready to cook, Add oil to the crockpot. Add onion, & green pepper. Saute for 4-5 minutes until onions begin to soften.
  3. Add in the beef, beans, spices, tomato sauce & beef broth.
  4. Place the lid on the crockpot & cook on high for 4 hours or low for 6-8
  5. When the cooking time has 15 minutes left, add in corn.
  6. Before Serving, use a pair of forks to shred up some of the beef chunks in the instant pot. Serve with sour cream & recommended garnishes. Enjoy!

Notes

Kid Friendly: Take it easy on the spice. If you make a mild version of this by eliminating the chipotle powder the soup will be toddler + friendly. For tiny littles, I would recommend removing a few pieces of beef & beans & rinsing them off and serving these to your infant without the soup. Dependent on the age, mashing or pureeing the beans may also be recommended.