Slow Cooker Shredded Beef Chili is my signature Chili recipe made with pulled beef! With deeper, even more complex flavours than classic Chilli Con Carne, beef is slow cooked in a rich, heavily spiced sauce until it’s fall apart tender, then gently teased apart before being tossed back into the sauce.
Make this in your slow cooker – OR pressure cooker, stove or oven. Directions provided for all!
Shredded Beef Chili
As far as I’m aware, the title for the world’s best Chili still sits with the original Ben’s Chili Bowl in Washington DC. It’s an institution, with a run down charm. The kind of place where you have to fight for a table and yell to put in your order.
Give me that any day over the quiet hush of fine dining!
Visiting Ben’s was the catalyst for my mission to make my own signature chili con carne. I didn’t even try to replicate Ben’s because I know it’s not possible. It would be like trying to crack the KFC code! (Which I have tried)
So this, my friends, is my signature Chili. A pulled beef chili. The same rich, complex, heavily spiced flavour in the sauce as classic Chili – with juicy shredded beef!
The effort vs output of this Chili Con Carne is off the charts!
What you need
Here’s what you need for Shredded Beef Chili.
No chili powder?
That’s right (she says firmly). Chili Powder as you know it in the US is actually a spice mix made with spices including ground chilli, cumin and oregano. Besides not being readily available outside the States, the flavour of Chili Powder varies from brand to brand. Being that it’s made of basic spices, it’s so much better to make your own which is what we do here – more consistent flavour!
How to make it
And here’s how to make it in the slow cooker.
The key step is to brown the beef very well. Colour = flavour, not only on the beef, but also the sauce because all the golden bits left on the skillet after browning the beef is dissolved into liquid and adds extra flavour into the sauce.
Having said that though, there have been times when I’ve skipped the browning (in emergencies only!). Then this literally becomes a dump, set and forget 10 minute prep job!
What to serve with Shredded Beef Chili
Just like with “normal” Chili made with ground / mince beef, lade into bowls then serve something on the side for dunking!
- Corn chips – my fave!
- Cornbread – muffins or made in a skillet (cut into pieces)
- With tortillas, bread rolls or similar
- Over rice
- Stuffed into baked potatoes!
Garnishes
In my world, Chili is just as much about the toppings as it is the dunking part. The non-negotiables are:
- Shredded cheese
- Sour Cream
- Coriander/cilantro leaves
The highly desirable include:
- Diced avocado or Guacamole (possibly I will move this up under non-negotiables)
- Lime wedges (a little squeeze can do wonders)
- Jalapeno, finely diced – very on theme, plus extra fresh heat
That’s it from me! Onto the recipe. 🙂 Just drop a comment below if you have any questions and I’ll be sure to answer them! – Nagi x
Watch how to make it
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Shredded Beef Chili Con Carne
Ingredients
Beef Browning
- 2kg / 4lb beef chuck roast (Note 1)
- 2 tbsp olive oil
- 1 tsp EACH salt and pepper
Flavour Base
- 4 cloves garlic , minced
- 2 onions , diced (brown, yellow, white)
- 1 large red capsicum/bell pepper , seeds removed and diced
- 1/2 cup (125ml) beef broth/stock (or water)
Chili
- 800g / 28oz canned red kidney beans , drained (2 x 400g/14oz cans)
- 800g/28oz crushed tomato
- 1/4 cup tomato paste
- 1 cup (250 ml) beef broth/stock
Homemade Chili Spices (Note 2)
- 1 tbsp EACH cumin, onion powder, garlic powder, oregano, smoked paprika (or plain paprika)
- 1 tsp cayenne pepper , or to taste (spiciness)
- 1 tsp salt
- 1/2 tsp black pepper
Sauce Thickener
- 3 tbsp cornflour / corn starch
- 1/4 cup (65ml) beef broth/stock or water
Instructions
Brown Beef (Note 2)
- Cut the beef into four equal sizes. Season with salt and pepper.
- Heat 1/2 the oil in a heavy based skillet over high heat. Brown beef well all over - about 1 1/2 minute on each side, then remove onto a plate.
Saute Aromatics
- Add a touch more oil if needed.
- Add the garlic, onion and capsicum (bell peppers) and saute until caramelised, around 2 to 3 minutes.
- Add 1/2 cup beef broth, bring to simmer, scraping the bottom of the skillet to dissolve brown bits into the liquid. Simmer for 30 seconds then scrape it all into the slow cooker.
Slow Cook!
- In the slow cooker, add the beans, tomato, tomato paste, beef broth and Chili Spices. Stir, then add beef - it won't be fully submerged, beef juices will raise liquid level (see video).
- Cook on low for 8 hours.
- Remove beef from slow cooker and shred with two forks.
Thicken Sauce
- Mix cornflour and 1/4 cup beef stock, then pour into slow cooker. Add beef, then slow cook for a further 20 minutes to allow sauce to thicken.
- Adjust seasoning to taste with salt and pepper.
To serve
- Serve with garnishes of choice, such as sour cream, guacamole or diced avocado, grated cheese, coriander/cilantro. Serve either with corn chips or cornbread for dunking, or serve over rice!
Recipe Notes:
- Brisket will also work but it's leaner
- Bolar blade roast - quite a lean cut but will work great, add 1 hour to cook time
- Stove & oven - Add 1 cup water and simmer covered for 2.5 hours on low heat, or 3 hours (covered) in the oven at 160C/320F. Adjust sauce quantity at end with water if needed (depends how much evaporation there is which depends on how heavy your pot lid is)
- Pressure cooker / instant pot - 60 minutes on high
Nutrition Information:
Originally published October 2014. I can’t believe it’s taken me 5 years to update it with new photos – and more importantly, a recipe video so you can see how amazing it looks!
Life of Dozer
Dozer on the job – cleaning up after filming the video. He takes his job very seriously!
Fabulous and easy to make! I used black beans because that is what I had on hand. Definitely 5 stars!
Thank you for this amazing recipe! Simple but absolutely delicious. I cannot believe I like it more than my other beef stew recipes that used more and “ fancier” ingredients! I used homemade chicken broth with some Demi-glaze instead of beef stock, wanted to half the recipe but could only find 3lb beef chuck, cooked in Dutch oven on stovetop. Did add more stock for stove top method but maybe not exactly 1 cup. Served over cauliflower rice with avacado slices and grated Monterey Jack cheese.
Is 8 hours okay for the beans? I am planning on using black beans, pinto beans, navy beans, and pink beans. It seems as though they would turn mushy. I assume I’m wrong since it’s how you make the chili. 🙂 Also, I want to use my favorite Penzey’s chili powder mix…how much would I use in place of your homemade? 5T seems like too much. Thanks so much!!
Hi Holly, yes 8 hours as per the recipe instructions. Sorry I can’t help you with the chili powder mix as I don’t now exactly what’s in it and how it will taste in this recipe! N x
Thanks. So, you don’t have a substitute amount for your mix? I guess you would just say 5T or to taste. 🙂
Do you think it’s ok if I use eye fillet roast? I couldn’t find chuck and I was rushing to get ingredients…
Hi Christine, I wouldn’t use eye fillet here, it’s lean – but if you absolutely must, it may take a little longer to cook (an extra hour or so). N x
Hi Nagi,
Could I use round roast for this recipe? I purchased half a cow earlier this year and don’t have chuck roast but I do have round and I am not really sure what to do with it.
Thanks.
Hi Amy, you can – however if it’s too lean you may find the meat a little dry. N x
Hi Nagi – I had a load of shredded beef left over from your Pot Roast recipe, so I used the sauce recipe here and just added the beef. I left it on a minimal simmer for about an hour to soften the beef again. Absolutely delicious! I also use a combination of chickpeas and kidney beans in my chili.
This was a hit by all in my house, kids and adults alike. I used a French oven and brisket, the meat, flavour and texture were perfect. Increased liquid by 1C as recommended and added an hour to the oven cooking time. Prepared the day before eating. Thank you for supercharging our taco Tuesday.
Can you make this recipe without the meat to make it a veggo version? And do you need to reduce the cook time in the slow cooker if you do omit the meat? Thanks so much, Amanda.
Yum. Yum. Yuuuum!! This was INCREDIBLE. I actually feel like I’m about to burst I stuffed my face so much. A hit with the kidlets too! Thanks for another amazing recipe xx
Hi Nagi, love your recipes.
I’ve just done this recipe set for 6 people (1kg of chuck beef), I found the beef a bit dry. Would you suggest a lesser cooking time? I did 3 hours in a Dutch oven at 160 degrees.
Thanks
CJD
Hi Callum, sorry you had issues here, it should be saucy enough not to be dry but I can only imagine you had a super lean piece of meat without any fat through it. Fat keeps it moist – maybe try a cut of meat that’s slightly more marbled 🙂 N x
Absolutely beautiful! Love, love,loved it.
Thanks Karen! N x
Hey Nagi
I printed your recipe out 2 years ago and it said cook on high for 8 hours. I just noticed it’s changed. I’ve had it on for 4hours on high now. Its bolar blade (used chuck last time) i’ve just switched it to low, to go for another 4/5 hours. Does that sound ok? I’m scared i’ve ruined it. I’m sure last time I used my initiative and cooked on low. Eeekkk help x
Hi Jane, it’s a really forgiving recipe – you can’t really ruin it. Just check it and keep cooking until the meat is tender and fall apart – N x
Hi. I love chilli but I’m allergic to beef. Do you think this will work with pork or chicken?
Hello! I don’t have the time for a slow cooker recipe but is there an instant pot conversion to this recipe? I would love to make it but I don’t have the time but I do have a instant pot I just don’t know how to convert the recipe itself. Thank you, I know your busy!
Hi Jamey – You’ll find the instructions in the recipe notes – N x
Just made this for the family and they all said let her know how good it is!
Oh so yum and soooo versatile.
I love all your recipes 🙂
I have it cooking now and it smells fantastic 🙂 Only put 500gr. Thinking of shredding at 4 or 5 hours and then thicken and let cook for a bit more before lunch. Do you think it will be ok?
Just delish! Perfect amount of heat and spot on flavours. Thanks so much!!
Wahoo – thanks so much Mary! N x
Hi there, Nagi. I’m a little concerned about the beans getting mushy after cooking for 8 hours (they are already cooked, right?). I know you wouldn’t post the recipe if that were the case, but would you reassure me anyway, please. Thanks!
Hi Alicia, they’ll be fine – just check other peoples reviews and you’ll see how many people love this recipe 🙂 N x
Hi Nagi – I have diced beef in the freezer, should I reduce the cooking time? Thanks!
Hi Audrie, if the pieces are smaller than the recipe, yes it will cook quicker. How big are they? N x
Stew beef size
This was actually so
Good the kids asked me to let you know! So yummy and versatile and easy to cook!
This was really great!! With this Covid-19 problem, instead of going out for grocery, I realized that I have things I had bought (likely with good intentions to make something) that I haven’t used that should be used. One of them was a can of kidney beans.
Thank you for the recipe and stay safe!
Perfect J-Mom! Great to use up that extra stock! N x