I saw the recipe for “Easy Slow Cooker Steak Chili” on the blog 100 Days of Real Food last month and it looked like something that my family would really enjoy. We all love the sausage-based Chili I make, so I figured this would be a fun variation to try for dinner sometime. My plan was to stick to the exact recipe, but I ended up making a few minor adjustments to suit our tastes. It was extremely good and I highly recommend you try this one! (Of course, there aren’t any recipes on my blog that I wouldn’t recommend…but, I do think this one ranks pretty high near the top.) 🙂
Slow Cooker Shredded Beef Chili
(Recipe adapted from 100 Days of Real Food)
- 1 lb stew beef, cut into 2″ chunks (local, grass-fed is ideal)
- 1 T chili powder
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 1/2 of a small onion, diced
- 15 oz. can organic kidney beans, drained, rinsed, and CHOPPED
- 28 oz. can organic diced tomatoes (including the juice)
- 2 T arrowroot starch (or white whole wheat flour) – optional
- Garnishments: freshly shredded cheese and sour cream (We use Daisy currently…but I’m looking to find a better organic option.)
Spray a crock-pot with an olive oil sprayer (I use a Misto). Place the beef chunks in the bottom. Sprinkle with all of the seasonings. Top with diced onions and CHOPPED kidney beans. (The chopping is optional, but my kids and I like it better when we can’t see full sized beans.) Cover with the tomatoes. Turn the crock-pot onto high and cook for 5 hours. Remove the large pieces of beef onto a plate or cutting board. Allow to cool for a couple minutes, shred, and return to crock-pot. My chili was more liquid-y than I preferred, so I added the arrowroot starch (or flour) to help thicken it up a bit. (Again, this is optional.) Garnish with shredded cheese and sour cream! Enjoy!
I served this chili with a slice of my Honey Whole Wheat Sandwich Bread that had just come out of the oven earlier in the day. We like to spread butter on it (and even a little honey on occasion)…yum! (We had orange slices on the side, too.)
My daughter ended up eating three servings of this chili and both my husband and I loved it as well. I know he’ll be up for me making it again soon! My boys wouldn’t eat any of it (other than the sour cream on the top)…but what can you do? I guess that just meant more chili for the three of us. 😉 This recipe is definitely a keeper!
Update: The second time I made this my boys each ate their entire bowls!
I’ve owned this Pampered Chef Chopper for 10 years now and it’s awesome! It never gets stuck (like many of the other comparable products’ reviews state) and I’ve used it to chop everything from onions to kidney beans to chocolate and more! It’s well worth the extra money! (Plus, it’s completely dishwasher safe so clean up is super easy.)
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