Slow Cooker Chili Shredded Beef is my signature chili recipe with pulled beef! A deeper and more complex flavor than a classic Chilli Con Carne, the beef is simmered in a rich, tangy sauce until tender and tender, then gently separated before being poured into the sauce.
Make in your slow cooker or pressure cooker, on the stove or in the oven. Guidance provided for everyone!
Shredded Beef Chili
As far as I know, the title of best chili in the world still belongs to the first Ben’s Chili Bowl in Washington DC. It is an institution with seedy charm. The kind of place where you have to fight for a table and shout for your order.
Give me any day in the silence of food!
A visit to Ben’s was the catalyst for me to make my own signature chili sauce.
I didn’t even try to copy that because I knew it was impossible. It’s like trying to crack the KFC code! (I tried it)
So, my friends, this is my signature pepper. Pulled beef chili. The same rich, complex and intensely spicy flavors of a classic chili sauce – with juicy shredded beef!
What you need
That’s all the grated beef chili you need.
No paprika?
That’s right (she said firmly). Paprika, as you know it in the United States, is actually a spice blend made from spices like paprika, cumin, and oregano. Besides not being readily available outside of the United States, the flavor of paprika varies from brand to brand.
Since it’s made from base spices, it’s best to make your own, which we’ve done here – more consistent flavor!
How to make it
Here’s how to make it in the slow cooker.
The key step is to roast the beef well. Color = taste, not only on the beef, but also in the sauce, since any brown bits left on the pan after the beef browned dissolved into the liquid and added extra flavor to the sauce.
That being said, I sometimes skip the tan (only in an emergency!).
What to serve with Shredded Beef Chili
Much like a “regular” chili made with ground/minced meat, packed in a bowl and served with something on the side to thin out!
- Nachos – my favorite!
- Cornbread – in muffins or in pans (cut into pieces)
- Served with tortillas, rolls or the like
- Bowl of rice
- Stuffed in baked potatoes!
GARNISHES
In my world, the chili topping is as important as the slam dunk part. Non-negotiable items are:
- Grated Cheese
- Sour Cream
- Cilantro/Coriander Leaves
Very popular items include:
- Diced Avocado or Guably Slot I-4 will increase a little (4 limes – 4 locations) Pressure works wonders)
- Jalapenos, finely chopped – very on theme, spicier extra fresh
- This is mine! on the recipe.
If you have any questions, please leave a comment below and I’ll be sure to answer!
