Go Back
–+ servings
Print Recipe
5 from 2 votes

Slow Cooker Beef Roast Chili

This hearty and delicious chili makes it's self in the slow cooker and has melt in your mouth beef chunks along with savory rich spices and flavors.
Prep Time5 minutes
Cook Time6 hours
Course: Main Course
Cuisine: Beef, comfort food, crockpot, main course
Keyword: Beef, crockpot, Dinner, Healthy, main course, Pot Roast, Weekend Dinner, Weeknight Dinner
Servings: 8 people

Ingredients

  • ~1.5 pounds beef roast - I use chuck roast
  • 1 medium onion - diced
  • 1 cup bell peppers - diced any color
  • 2 - 14.5 ounce cans diced tomatoes
  • 1 - 7 ounce can diced green chilies
  • 1 - 15 ounce can tomato sauce
  • 1 1/2 teaspoon chili powder
  • 1 tablespoon garlic - minced
  • 1 cup beef or chicken stock - if you want a thinner chili then add 2 cups
  • 1 - 15 ounce cans red kidney beans - liquid drained and beans rinsed
  • 1 - 15 ounce can dark red kidney beans - liquid drained and beans rinsed
  • 2 - 15 ounce cans pinto beans - liquid drained and beans rinsed
  • 1 teaspoon paprika
  • dash cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 teaspoons onion powder
  • 1 tablespoon molasses
  • 2-3 teaspoons salt - this depends if you used salted beans or not and the sodium level of your stock so start with 2 teaspoons then add more to taste.

Instructions

  • Add all ingredients into the slow cooker and stir.
  • Cook on low for 6-8 hours or on high for 4-6 hours.
  • When beef is cooked, remove from slow cooker and slice into chunks.
  • I find that when I cook the chunks for another hour or two after I cut them they get melt in your mouth tender.
  • Enjoy!