This flavorful Slow Cooker Pulled Beef Chili just screams fall tailgate happiness. A hearty beef roast slow cooked with chili style tomatoes and pinto beans until fall-apart tender.
Slow Cooker Pulled Beef Chili
We are wrapping up our first week as empty nesters and I have to admit, it’s not at all what I expected. Sure there have been a few tears, but over all Paul and I have been enjoying the peace and quiet.
For the first 2 days I pretty much walked around the casa with no pants on and a full wine glass in hand. Please don’t judge, we all adjust in our own ways.
It has been strange not having a hungry teenager under foot, and I haven’t much felt like cooking. We have been relying on quality jarred pasta sauce and sandwiches.
One night I put those two together to make another batch of my Baked Italian Sliders. It’s a delicious, low maintenance recipe that works in a pinch.
I had a bunch of work to catch up on Friday, plus a buddy was coming for dinner so I pulled a beef roast out of the freeze to make a batch of Slow Cooker Pulled Beef Chili.
It’s great on a lazy Saturday afternoon with all your favorite chili toppings, in a stuffed baked potato or as my husband of course found out, in a tortilla! lol
Share how much you love chili in the comments!
- 1 2-pound beef roast
- 2 cans Mexican or chili style canned tomatoes
- 2 cups beef stock
- 2 tablespoons chili powder
- 1 tablespoon cumin
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 15-ounce can pinto beans, drained and rinsed
- Add everything but beans to a slow cooker.
- Cook on low 6-8 hours.
- Add beans during the last 30 minutes of cook time.
- Serve with desired toppings.