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.
My Rating
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
Ultra Simple Crock Pot White Chicken Chili – A personal favorite and stays hot for hours
Crock Pot Chili – Classic ground beef chili – as good as it gets
Low Fat High Taste Crock Pot White Chicken Chili – If you must be healthy
Maybe Some Pulled Pork the Easy Way
Oven Pulled Pork from Pork Butt – so easy and so good
Crock Pot Pulled Pork from Butt the Right 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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| Servings | Prep Time |
| 8 | 15 minutes |
| Cook Time |
| 8 hours |
|
|
| 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.
|
- 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 yes tablespoons
- 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 Optional
- Start with a 2 to 3 pound chuck roast. Trim off any trimmable fat. If doubling this recipe, use 5 pounds.
- Chop one large onion and one green pepper. Mince or crush 2 cloves garlic.
- 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.
- 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, add one jalapeno minced.
- Work the beef into the crock pot mixture. Be sure to get some on top of the beef to add flavor.
- Cook on low for 8 hour total. With one hour left, remove the beef, shred and replace into the crock pot for last hour.
- It will be fine on "keep warm" for a few hours.
Pro Tips:
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.
Will reheat great and also freezes well.
Double should work fine in a crock pot that is at least 6 qts.
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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.
Originally published February 15, 2017
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Chris
Those nachos look to die for!
Denise Holstege
That looks awesome. I will be trying it when we return from our Texas vacation and I have all my home spices and cooking utensils