Crock Pot Shredded Beef Chili and Nachos

Time to fire up the crock pot for this versatile recipe. Great shredded beef chili or create some impressive nachos. Your choice since all you do is adjust the broth in the recipe.

We have had a bit of a boring menu recently. I’ve still got some retirement recipe block.  My wife has been helpful but it is really up to me. I had mentioned chili but a new chili, I just couldn’t imagine since I have hundreds. I exaggerate but you get the idea.

But my wife came to the rescue, perhaps accidently. She came home with a small roast. Just for something to cook with leftovers. She had no enthusiasm. We love pot roast but it was just boring. Well, the roast idea hit the chili idea and here we go.

I have many of excellent chili recipes but my wife’s favorite beef chili is my Crock Pot Chili. It is just a great classic red ground beef chili. A little tuck here, a little change there and I had my plan. I did cross check some other recipes but I like mine best.

My Rating

In the high 4 or low 5 range. A very nice chili and some great nachos.

Recipe Notes for Crock Pot Shredded Chili and Nachos

This is an easy recipe to love. If you want a normal thickness chili, then 2 cups of broth. If you want a very thick nacho topping then no broth. And if you want to use for both, 1 cup.

Adjust the heat to your taste with the cayenne pepper and if you want to kick it up, add a jalapeno.

Very standard looking chili components.

Start with a 2 to 3 pound chuck roast. Trim off any trimmable fat.

Chop one large onion and one green pepper. Mince or crush 2 cloves garlic.

Add onion, green pepper, 28 oz kidney beans (drained and rinsed), 28 oz diced tomatoes, 6 oz can tomato paste, 2 cloves crushed or mince garlic, 6 tablespoons chili powder, 2 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon pepper. Mix well.

Work the beef into the crock pot mixture. Be sure to get some on top of the beef to add flavor. Options are  up to 2 cups of beef broth. 2 cups for a normal chili, 1 cup for thick chili and ok for nacho. None for very thick nachos topping. Also, 1/4 to 1/2 teaspoon cayenne pepper to taste is optional. And if you’re adventurous, then one jalapeno minced.

Cook on low for 8 hour total. With one hour left, remove the beef, shred and replace into the crock pot for the last hour.

Crock Pot Shredded Beef Chili and Nachos

Votes: 1 Rating: 5 You: Rate this recipe!

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Time to fire up the crock pot for this versatile recipe. Great shredded beef chili or create some impressive nachos. Your choice since all you do is adjust the broth in the recipe.

• CourseMain Course
• CuisineAmerican, Mexican

Servings	Prep Time
8	15 minutes

Cook Time

8 hours

Servings Prep Time 8 15 minutes

Cook Time 8 hours

Crock Pot Shredded Beef Chili and Nachos Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Time to fire up the crock pot for this versatile recipe. Great shredded beef chili or create some impressive nachos. Your choice since all you do is adjust the broth in the recipe. CourseMain Course CuisineAmerican, Mexican Servings Prep Time 8 15 minutes Cook Time 8 hours Servings Prep Time 8 15 minutes Cook Time 8 hours

Ingredients

• 2-3 pound chuck roast trimmed
• 1 onion large diced
• 1 green pepper diced
• 2 cloves garlic minced or crushed
• 28 oz red kidney beans 2 cans drained and rinsed
• 28 oz diced tomatoes 2 cans
• 6 oz tomato paste
• 6 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 0 - 2 cups low-sodium beef broth adjust to desired thickness
• 1/4 - 1/2 teaspoon cayenne pepper optional to taste
• 1 jalapeno pepper minced

Servings:

Units:MetricUS Imperial

Instructions

1. Start with a 2 to 3 pound chuck roast. Trim off any trimmable fat.
2. Chop one large onion and one green pepper. Mince or crush 2 cloves garlic.
3. Add onion, green pepper, 2 cloves crushed or mince garlic, 28 oz kidney beans (drained and rinsed), 28 oz diced tomatoes, 6 oz can tomato paste, 6 tablespoons chili powder, 2 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon pepper. Mix well.
4. Options are up to 2 cups of beef broth. 2 cups for a normal chili, 1 cup for thick chili and ok for nacho. None for very thick nachos topping. Also, 1/4 to 1/2 teaspoon cayenne pepper to taste is optional. And if you're adventurous, then one jalapeno minced.
5. Work the beef into the crock pot mixture. Be sure to get some on top of the beef to add flavor.
6. Cook on low for 8 hour total. With one hour left, remove the beef, shred and replace into the crock pot for last hour.

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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Last Updated

February 15, 2017