Best Slow Cooker Shredded Beef

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Happy Halloween! Yesterday we went to a late-afternoon party for the kids, and when we got home this chili was ready. I'm really beginning to love the slow cooker.

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I used a recipe in Slow Cooker Revolution as a jumping-off point, so the chili started with 1 slice of bread, torn up and mashed with 2 tablespoons milk. The folks at America's Test Kitchen found that making a meatball-type mixture with the ground beef prevented it from getting grainy during the long cooking time. Mixed this with 1 pound ground beef and 1/2 teaspoon each salt and pepper.

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Next I minced 1/2 big onion and cooked it in 1 1/2 tablespoons oil. I added 1 tablespoon concentrated tomato paste from a tube (2 tablespoons regular tomato paste) and a bunch of spices: 2 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons ancho chili powder and 1/2 teaspoon oregano. Cooked that for a bit with the onion, then added the meat mixture and browned it. When the beef was done cooking, I used 1/4 of a 28-ounce can diced tomatoes from a can to deglaze the pan.

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While the beef was cooking I put 2 cups chili beans, 1 1/2 teaspoons each brown sugar and soy sauce and 3/4 of that 28-ounce can diced tomatoes in juice in the slow cooker. When the beef was cooked and the pan deglazed, I put that mixture in the slow cooker, closed the lid and cooked on low for 8 hours. (Can go on high for 3 to 5, low for 6 to 8.) Served with shredded cheese, avocado and warmed tortillas.

More chili:

10 Red-Hot Chili Recipes

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