
This hearty slow cooker chili features tender, melt-in-your-mouth shredded beef chuck roast simmered in a rich, smoky tomato sauce. Packed with protein and bold spices, it's the ultimate set-it-and-forget-it comfort meal for chilly nights.
Cut the beef chuck roast into four large, equal-sized pieces and season all over with salt and black pepper.
Heat half of the olive oil in a large, heavy skillet over high heat. Sear the beef pieces for about 1.5 minutes per side until deeply browned and caramelized, then transfer them to a plate.
In the same skillet, add the remaining oil if necessary. Sauté the minced garlic, diced onions, and chopped red capsicum for 2 to 3 minutes until softened and slightly browned.
Pour 1/2 cup of beef broth into the skillet to deglaze. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom. Simmer for 30 seconds, then pour the entire mixture into your slow cooker.
Add the kidney beans, crushed tomatoes, tomato paste, and the spice blend (cumin, onion powder, garlic powder, oregano, smoked paprika, and cayenne) to the slow cooker. Stir well to combine.
Nestle the browned beef pieces into the liquid. Don't worry if they aren't fully submerged; the beef will release its own juices during the cooking process.
Cover and cook on low for 8 hours. The beef should be tender enough to fall apart easily.
Once cooked, remove the beef from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded beef to the pot.
In a small bowl, whisk the cornflour with the remaining 1/4 cup of beef broth (or water) until smooth. Stir this slurry into the chili and cook for an additional 20 minutes on low to thicken the sauce.
Taste and adjust seasoning with extra salt and pepper if needed. Serve hot with your choice of garnishes like sour cream, avocado, cheese, and fresh cilantro.
For the best results, use beef chuck roast as it has the perfect amount of fat to stay juicy during the long cook time. If you prefer a spicier kick, feel free to double the cayenne pepper or add a diced jalapeño to the aromatics. This chili freezes beautifully and often tastes even better the next day!




