This low and slow cooked chili is packed with shredded beef, and beans, cooked low and slow and then topped with cheese for the most excellent chili con carne you have ever had! And it is epic on top of hot dogs for chili dogs!
2 cans (15 oz) Red Kidney Beans, drained and rinsed
1 28-oz Can Diced Tomatoes
1 cup Beef Broth
1 tsp Salt
1 tsp Ground Pepper
2 cups shredded cheese for topping, optional
Remove beef from the fridge, and place on a plate, patting dry on all sides with a handful of paper towels.
Cut the beef in half to form more manageable portions that fit into the slow cooker. Sprinkle all sides of the beef with Stubb’s Bar-B-Q spice rub, and allow the beef to rest for at least 30 minutes prior to searing.
When it is time, heat a cast iron skillet with vegetable oil, and when the oil just begins to ripple and the pan is heated through, sear the beef for approximately 3 minutes on each side – or until it is deep golden brown on all sides. Add additional oil if needed. Set aside to rest momentarily.
In the cast iron skillet, add in the onion, and bell pepper to the pan and allow it to sauté to deglaze the pan and any of the cooked-on bits of beef and seasoning. When the onions and pepper have softened, and the onions have become translucent, remove them from the pan and place them into a 6-quart slow cooker.
Add in the remaining ingredients from the paprika through the ground pepper to the slow cooker. Stir the ingredients together, and nestle the seared beef into the mixture.
Cover the slow cooker and cook on low for 8 hours, or until the beef falls apart easily when shredded with two forks.
Remove the beef and complete shredding the beef. Place it back in the slow cooker and stir to combine.
Keep warm to serve. Top with shredded cheese if desired.