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Hearty fall-apart beef chili recipe
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4.41 from 5 votes

Hearty Fall-Apart Beef Chili

Easy chili with fall-apart tender beef
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: dinner, lunch, Main Course
Cuisine: American, Tex-Mex
Keyword: beef, comfort food, gluten-free modifiable, low-carb, slow cooker
Servings: 4

Ingredients

  • 3 lbs Beef round or chuck
  • 2 tsp Salt
  • 2 Tbsp Olive oil
  • 4 Bell peppers
  • 2 Onions
  • 4 cloves Garlic
  • 2 (28oz) cans Crushed tomatoes
  • 1 (15.5oz) can Dark kidney beans
  • 1 (15.5oz) can Red kidney beans
  • ½ can Chipotle peppers in adobo sauce
  • 1 Tbsp Paprika powder
  • 1 Tbsp Oregano dried
  • 1 Tbsp Cumin ground
  • ¼ cup Cilantro

Instructions

  • Cut the bell peppers and onions into 3/4-inch squares.
  • Cut the beef into bite-sized chunks, roughly 1-inch cubes. Preheat the skillet over medium high heat and grease the pan with olive oil. Sprinkle the beef with salt and sear it for 5 minutes.
  • Put the seared beef, cut bell peppers and onions, garlic cloves, crushed tomatoes, and kidney beans into a slow cooker, a large pot, or an instant pot. Also add chopped chipotle pepper in adobo sauce (including the sauce), paprika powder, dried oregano, cumin, and cilantro.
  • If using a slow cooker, cook on high heat for 8 hours. If using a pot, bring the chili to a boil over medium heat, then reduce the heat to low and simmer for 2 hours with the lid on. If using an instant pot, cook on high pressure for 30 minutes. The beef will be fall-apart tender when finished cooking.
  • Serve the beef chili with various toppings, such as shredded cheddar cheese, chopped onion, chopped scallion, cilantro, sour cream, and Jalapeño peppers.