How To Make Shredded Beef Chili In Your Slow Cooker

Whether it's spiked with pancetta and chocolate or amped up with classic Tex-Mex flavors, chili is the ultimate one-pot wonder and comfort food standby. Already an easy dish to prepare, chili bubbling away in a slow cooker is a nearly effortless stew. After dumping in all the ingredients and giving them a good stir, you don't need to do anything else until a few hours later. By then, the tender hunks of beef roast will be ready for shredding, the beans will be creamy and all the flavors will have combined into one another.

In a slow cooker, add 3 cups of finely chopped yellow onions, 2 tablespoons of minced garlic, 1 finely chopped green bell pepper, 2 tablespoons of canola oil, ¼ cup of tomato paste and one 14-ounce can of crushed tomatoes. Stir well to incorporate the tomato paste. Next, add 3 tablespoons of chili powder, 2 teaspoons of dried oregano, 1 teaspoon of cayenne pepper, 2 teaspoons of brown sugar, two 15-ounce cans of pinto beans that have been drained, 2 pounds of beef roast that have been cut into 2-inch chunks, 1 bay leaf, 1 tablespoon of white vinegar, one 12-ounce bottle of dark beer (such as Negra Modelo), 1 cup of chicken stock, and salt and pepper to taste. Stir well to incorporate all of the ingredients, then cover and crank the cooker up to high for about 4 hours or until the meat is fork tender and shreds easily.

For serving, we piled on shredded cheese, along with crisp diced white onions, soft chunks of avocado and, of course, sour cream.

Get more slow cooker chili recipes:
- Easy Slow Cooker Chili with Ground Beef
- Vegetarian Slow Cooker Chili
- Slow Cooker White Chicken Chili