Slow Cooker Shredded Beef Chili Con Carne
This is the shredded-beef kind of chili, made with a chuck roast rather than ground beef. Use HKT Barbecue Seasoning for the rub, brown the roast carefully, then let the slow cooker take over. The homemade blend already includes salt, so taste the finished chili before adding any more. Serve it in bowls with cheese, or put a portion away for another meal.
Make the rub: HKT Barbecue Seasoning — https://www.homegrownkitchentable.com/all-recipes/barbecue-seasoning
Adapted for HKT from Country Cleaver’s Chili Con Carne, published by Megan Keno at Homemade Home. This version uses HKT’s homemade rub, adds salt only after cooking if needed, and includes the listed fresh garlic in the directions: https://homemadehome.com/chili-con-carne/
Ingredients
3 pounds beef chuck roast, fully thawed
2 tablespoons vegetable oil
4 tablespoons HKT Barbecue Seasoning; or 4–5 tablespoons Stubb’s Bar-B-Q Spice Rub
8 garlic cloves, minced (about 2 heaping tablespoons)
1½ sweet yellow onions, chopped
1 bell pepper, seeded and finely chopped
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
2 cans (15 ounces each) red kidney beans, rinsed and drained
1 can (28 ounces) diced tomatoes, with their juices
1 cup beef broth
Up to 1 teaspoon additional salt, only if needed after cooking; the barbecue seasoning already contains salt
1 teaspoon ground black pepper
2 cups shredded cheese, for serving (optional)
Instructions
Pat the thawed chuck roast dry. Cut it into two large pieces if needed so it fits comfortably in a 6-quart slow cooker. Coat all sides with 4 tablespoons of HKT Barbecue Seasoning, or use the listed store-bought alternative. Let the seasoning sit for 30 minutes in the refrigerator while you chop the vegetables. Before browning, brush away any loose excess rub; leave a thin coating on the meat.
Heat the vegetable oil in a large skillet over medium to medium-high heat. Brown the roast pieces on their broad sides, about 2–3 minutes per side, turning to brown the edges as needed. Watch the rub closely: the homemade blend contains brown sugar, so lower the heat if it darkens too quickly and do not let it burn. Work in batches if the pan is crowded. This step browns the outside; the beef will finish cooking in the slow cooker. Transfer it to a plate.
Lower the heat to medium. Add the chopped onions and bell pepper to the skillet and cook until softened, about 5–8 minutes. Add the minced fresh garlic and stir for about 30 seconds. Pour in a little of the measured 1 cup of broth and scrape the browned bits from the pan.
Transfer the vegetables and pan juices to the slow cooker. Add the smoked paprika, cumin, onion powder, garlic powder, oregano, drained kidney beans, tomatoes with their juices, remaining broth, and pepper. Leave the additional salt out for now. Stir, then nestle the browned roast into the mixture. Start cooking immediately after browning; do not refrigerate partially cooked beef for later.
Cover and cook on LOW for about 8 hours, or longer if needed, until the roast pulls apart easily with two forks. Keep the lid on during cooking. Chuck roast needs time to become tender; do not stop at the point where it is merely cooked through.
Lift the roast onto a clean plate or board. Shred it, removing any large pieces of fat or connective tissue. Return the meat to the chili and stir. Taste, then add a little of the optional salt only if needed. Serve hot, with the optional shredded cheese divided among the bowls.
For leftovers, divide the chili into shallow containers and refrigerate promptly, within 2 hours of cooking (within 1 hour if the room is above 90°F). Use refrigerated leftovers within 3–4 days, or freeze portions for up to 2–3 months for best quality. Thaw in the refrigerator and reheat to 165°F throughout.
Recipe adapted from Homemade Home.