Shredded Beef Chili

5 from 1 vote

Shredded beef chili is a thick and hearty chili loaded with fire-roasted tomatoes, chunky vegetables, and slowly simmered tender shreds of beef.

Prep Time10

Cook Time4

Total Time4 10

Course: Entree

Cuisine: American

Servings:

Calories: 473kcal

Author: Fox Valley Foodie

Equipment

Dutch oven

Ingredients

Chili

2 ½ pounds chuck roast
2 tablespoons cooking oil
2 medium red onions (chopped)
1 green bell pepper (chopped)
1 jalapeno pepper (diced)
4 Garlic cloves (minced)
28 ounces canned fire-roasted tomatoes *
15 ounces canned tomato Sauce
6 ounces canned tomato Paste
30 ounces canned chili beans (undrained)
4 cups beef stock (unsalted)
1 tablespoon brown sugar

Chili seasoning

1 ½ tablespoons kosher salt
1 ½ tablespoons cumin
2 teaspoons oregano
1 ½ teaspoons onion powder
1 ½ teaspoons smoked paprika
¾ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon fresh ground black pepper

Instructions

Trim chuck roast of any excessively large chunks of fat and chop into approximately six large pieces.
Add oil to a large soup pot set over high heat and sear the beef until a brown crust forms.
Remove beef from pot, reduce heat to medium and add peppers and onions. Saute until tender and beginning to brown.
Add beef broth to the pot and scrape any burnt off bits on the bottom of the pot so they incorporate into the liquid. Return the beef chunks to the pot and add all remaining ingredients along with the chili seasoning.
Simmer uncovered over low heat for 3-4 hours, or until beef is tender. Remove beef from chili, shred with a fork and place back in the pot and serve.

Notes

Searing the beef deepens the flavor, so I don't recommend skipping this step unless you are pressed for time.

If your chili thickens up too much while simmering just add water to it until it returns to your ideal consistency. If your beef still isn't very tender, just simmer it longer. The beef gets increasingly tender as it cooks.

Nutrition