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!
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Corn chips – my fave!
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With tortillas, bread rolls or similar
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Over rice
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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:
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Shredded cheese
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Sour Cream
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Coriander/cilantro leaves
The highly desirable include:
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Diced avocado or Guacamole (possibly I will move this up under non-negotiables)
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Lime wedges (a little squeeze can do wonders)
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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!
This is my favorite chili, far and away. I made with 3 lbs chuck and one more box of beans. I only wish my wife and son could tolerate more chili pepper heat! Thank you!
Can you use 1/2 kidney and 1/2 black beans?
Sure you can, Kim! N x
A note from South Texas..
Adding about an ounce of dark unsweetened chocolate with the tomatoes and broth will add a certain “something” to the chili.
I have heard that Nat! I’ve also heard that beer has a similar effect! N x
Beautiful. I made it with shin, added some chillies
yum.
Very tasty recipe. I made it in the oven. 8 hours at 85 degrees. Can you also add the paprika and beans later so that they cook a little shorter?
I suppose you could if you prefer. N x
I recently stumbled onto your site … now I try your recipes regularly cuz they are so yummy yet easy to prepare. Thanks !
Would this be good with left over pot roast and just cooked on the stove?
If using the stove, do you add the beef once you’ve sauted the aromatics in the beef broth and added the beans, tomato, tomato paste, and chili spices? And the notes say to add an extra cup of water as well while it simmers for 2.5 hours on low heat? Thanks for your help!
Hi Camille – yes that is correct for the beef and the extra water. You also might need to add more water at the end to adjust as per the notes. N x
Made this last week and it was so good. The recipe is very forgiving because I only had half the beef. I already bought all the ingredients to make it again! The family approved and you know it’s good when they ask for the leftovers!
Yum, yum, yum!!
So good and the frozen leftovers are great.
Hey, made this last night. Company arriving as soon as I get home from work. Used your spices instead of chili powder. Something is missing?? the chillies! Now what? How do I add chili in. Looked for ancho and aleppo at lunch, could not find. Help.
Hi Jan – you can add cayenne pepper or dried chilli flakes when reheating and it should be fine or a few splashes of Tabasco or another chilli sauce if you have one you like. N x
This is devine! Used cheap chuck and didn’t bother browning the meat or precooking the onion…just bunged it all in the slow cooker and 8 hrs later – perfection! Served on rice topped with cheese, avo, sour cream and sweet chilli sauce along with a side of mexican slaw with a coriander lime dressing…super delicious!!! This one’s a keeper…Thank-you Nagi!👍😋😋😋
You are welcome! N x
This is my absolute favourite chili, it’s on high rotation in our house! I make it usually with a whole brisket, then there’s plenty for the freezer for make-ahead deliciousness. It’s awesome in wraps/tacos etc too. Total winner, thanks Nagi!
So glad you enjoyed it Averil! N x
Would it be ok to use stew meat?
Yes that would work as long as the pieces are the correct size to start. N x