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Crockpot Shredded Beef Three-Bean Chili
Andre Lewis

Crockpot Shredded Beef Three-Bean Chili

A small chuck roast turns spoon-tender while kidney, pinto and black beans share the broth. Shred the beef only after it passes the fork test; forcing it early creates long rubbery strings. This is a hefty batch built for freezing.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tbsp neutral oil
  • 1 cup diced yellow onion
  • 3 tbsp chili powder
  • 28 oz canned crushed tomatoes
  • 15 oz canned kidney beans drained
  • 15 oz canned pinto beans drained
  • 15 oz canned black beans drained
  • 2 cups low-sodium beef broth

Method
 

  1. Season the chuck with 1 1/2 teaspoons of the salt, heat the oil in a skillet over medium-high heat, and brown the roast for 3 minutes per side.
  2. Place the roast in a 6-quart crockpot and add the onion, chili powder, tomatoes, all 3 beans, broth and remaining salt.
  3. Cover and cook on low for 7 to 8 hours until the beef is fork-tender and reaches at least 145°F.
  4. Transfer the beef to a board, shred it into bite-size pieces, and discard any large pockets of fat.
  5. Return the beef to the crockpot, stir, and cook uncovered on high for 15 minutes until the chili thickens.