Shredded Beef and Black Bean Chili
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I have a new favorite chili recipe. The Shredded Beef and Black Bean Chili recipe is bold, rich, and filling in the best kind of way.
I’ve got a secret – every year, my church has a chili cook-off where they award the best chili in the church. And every year, I’ve been robbed. Someone always makes a white chicken chili (which isn’t even really chili in my opinion) that wins. And I get it, they taste all these chili recipes and then get to the white chili and think “oooh, this one is different. I like it!” And that’s the one they remember come voting time.
Well not this year! This one is gonna win, I just know it!
No hamburger. This is upgraded to shredded sirloin. It’s so thick and rich, and not very “tomatoey”. Trust me, this is just what those judges have been looking for… er… I mean what YOU have been looking for.
That’s right. You don’t have to use ground beef in chili. This big cut of top sirloin will work great. And since we will be putting this in the slow cooker, we don’t have to cut this up ahead if time.
To start, I like to give the meat a really good sear using Extra Virgin Olive Oil. To make this dish, I used OMAGGIO Limited Reserve Extra Virgin Olive Oil.
But as good as it is to sear the meat, it’s even better to use the combination of the Extra Virgin Olive Oil and the juices from the meat to cook the vegetables. Add a bit of salt to the peppers and onions to get them to soften up more quickly. I also add a little bit more oil at this step.
After cooking the peppers and onions for about 5 or 10 minutes, add the pressed garlic and cook for another couple minutes.
Then, simply transfer the meat and the vegetables to the slow cooker. Top with all the other ingredients and turn it on low for 8 hours and let it cook.
After that, the meat should shred apart very easily.
This can be served with any number of things… corn bread, italian bread, over white rice, with tortilla chips, or just by itself.
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
Ingredients
- 1.5 lb top sirloin steak or any kind of steak, really
- 3 Tbsp OMAGGIO® Limited Reserve Extra Virgin Olive Oil
- 1 onion chopped
- 1/2 green pepper chopped
- 1 1/2 - 2 cans black beans 15 oz each, rinsed
- 2 1/2 cups water + 2 beef bouillon cubes or 2 1/2 cups beef broth
- 1 6 oz. can tomato paste
- 2 cloves minced garlic
- 3 Tbsp chili powder
- 1 tsp cumin
- 1 tsp parsley
- 1/2 tsp salt
Instructions
- Pour 2 Tbsp extra virgin olive oil onto a hot pan over medium heat.
- Sear steak for about 2 minutes per side and remove from pan.
- Add 1 Tbsp extra virgin olive oil to the pan, and add the peppers and onions.
- Cook for 5-10 minutes or until soft.
- Add garlic and cook for another 1-2 minutes.
- Transfer steak and vegetables to the the slow cooker.
- Add all other ingredients and cook for 8 hours on low.
- Shred steak and serve.
The post was sponsored by OMAGGIO® and I was compensated to write it. Regardless, what I have written reflects my own opinion and experience. I hope you find it useful.
Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!
COMMENTS
This is very tasty. I followed the recipe except used Aldi’s e.v.o.o. instead of the brand in the recipe. I also didn’t use a slow cooker. I used a pressure cooker, instead. I cooked it there for 45 minutes. Then, I transferred the steak to a KitchenAid mixer to shred the beef. It turned out perfect! I will definitely make this again.
[…] Slow Cooker Shredded Black Bean Chili – Looking for a chili that’s a bit different from your standard hamburger based chili with kidney beans? This one is outstanding. In fact… now that I’m writing this, I think I have all the ingredients for this dump recipe in my kitchen… I guess I just figured out dinner for tonight! YUM! […]
I just wanna say I love all your slow cooker blogs! Just got a slow cooker this year and I really hadn’t cooked until I got married 3 years ago! Thanks!
Can you prep this and freeze it and then when you want to have it for dinner thaw it out an put it in the crockpot?
Just made this slow cooker shredded beef and black bean chili – WOW! Super easy prep and the chili was outstanding. This is my new #1 chili recipe – thank you!
It makes very good chili, better than our previous family favorite. We use stew beef (cheaper than sirloin) and dried black beans. However, the black beans take a different cooking time than everything else, so we cook the beans overnight and then make the chili and add the beans at the end. If the crockpot is big enough, you can make a double batch.
PS We love the dump recipe cookbooks.
thank you!
PPS. We “saute” the onions by putting the chopped onions in a bowl, stirring a little oil into them, covering the bowl and microwaving for 2 minutes or so. Then there’s no burning them on the stove and you just keep microwaving them until they reach your desired doneness.
Dear Lauren,
What can I say? Wow! This Chili was the centerpiece of a buffet I made to say thank you to our friends for helping us move. It was amazingly good! I hope you finally won that cook off! This recipe deserves it!
Thank you for sharing and lots of love from Germany!
Jazz
Is there a cheaper meat option I can use?
Can’t wait to try this! Question: Could I cook this on high for 4-5 hours instead of on low?
OK – by far the BEST chili EVER! I modify this recipe by doubling the peppers and use 1 ea red, and orange peppers, 2 cans black beans, double water or broth, 2 cans tomato paste, extra garlic, double chili powder and cumin, I also add chopped celery. This is the bomb dot com chili. Can’t go wrong. L♥️VE. Thank you Lauren!
Obtw…..made this for big family gathering. Two full crock pots and 10 people. They were polished clean!!
Thank you!!