Slow cooker shredded beef chili from RecipeTin Eats by Nagi Maehashi

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  • garlic powder
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  • Serves : 12 - 15

  • EYB Comments

    Can substitute regular paprika for smoked paprika; and boneless beef short-ribs, beef brisket, or beef blade roast for beef chuck roast. See recipe for alternate stove-top and pressure cooker directions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cornbread muffins; Guacamole; Cornbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute regular paprika for smoked paprika; and boneless beef short-ribs, beef brisket, or beef blade roast for beef chuck roast. See recipe for alternate stove-top and pressure cooker directions.

  • debkellie on May 19, 2024

    A little on the bland side as written - I added a dollop of her smoky chipotle BBQ sauce and that boosted the heat nicely. My wagyu chuck needed 18 hours of slow cooking to get to shredding consistency, not 8!

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