It is tailgate time, and that means time for some great shredded beef chili or nachos. Fire up the crock pot for this versatile recipe with easy to follow step by step photo instructions.
Editor’s Note: Originally Published February 15, 2017. Updated with re-edited text and photos.
Fall is rapidly approaching and football season is starting, so that means tailgating or game parties. Eat this great shredded beef chili from a bowl 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. I had mentioned chili but a new chili, I just couldn’t imagine since I have hundreds. I exaggerate, but you get the idea. See my 19 published recipes.
My wife came to the rescue of my post-retirement cooking block perhaps accidentally. 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 a chili idea, and here we go.
I have many 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.
In the high 4 or low 5 range. A very nice chili and some great nachos.
Pro Tips : 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.
This recipe is really good the first day but like may things like this, I think it is a bit better on the second day. This will freeze well for 2-3 months.
An easy recipe to double in a larger crock pot.
GREAT TAILGATE CHILI RECIPES
Maybe Some Pulled Pork the Easy Way
Very standard looking chili components.
Start with a 2 to 3-pound chuck roast. Trim off any trimmable fat. If doubling then 5 pounds.
Chop one large onion and one green pepper. Mince or crush two 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 minced 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.
Eat straight up as chili or make some impressive nachos. This should also reheat great or freeze.
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Originally published February 15, 2017