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!
Do you have to use onion powder and garlic powder even though using fresh onion and garlic?
Hi Jackie! I like to because they add earthy layers of extra flavour, quite different from fresh 🙂
I noticed you mention “Slow-Cooker” but your picture looks like you are using an Instant-Pot. If you are using an Instant-Pot, will the cook time be the same? 8-hours? I just don’t want to over cook this and have mush!
I can’t wait to try this receipt so please reply soon. 🙂
I promise it’s a slow cooker 🙂 Normal one. It is just that mine also has a pressure cooker function, it’s not an Instant Pot! N x
Hi Nagi, can I make this with stewing beef instead? Looks delicious!!
YES!!!
Very keen to try this recipe! Have never been fond of the chilli with ground beef so im pleased ive found this recipe.
Just want to mention, and you can take this or leave it, but the tips about freezing the ziploc bags…this made me cringe. There’s already enough waste in the world from single use plastic, let alone using ziplocks for a million meals. Just wish you wouldn’t encourage that on this platform. However that’s just the greeny in me haha!
Thanks again 🙂
Good point but how else can one freeze small quantities? My husband is undergoing chemotherapy and needs small meals often but doesn’t feel like eating the same food six times a day. Also, freezer bags are much easier to store than coo gainers. Our freezer is bursting at the seams as it is. Am happy to hear any other alternative.
I’m sorry to have offended you Jess 🙁 And to tell you the truth, I’ve moved on from that, I invested in the most amazing glass containers that I use for absolutely everything. N x
Oh don’t be sorry, it’s each to their own! Just wanted to put forth my point of view 🙂
So glad to hear about the switch you have made, what a great change! You should be proud of yourself. x
This was so delicious! And that beef was so nice and tender mmmm……. Thanks Nagi!
I’m so pleased that you enjoyed this Phyllis! Thank you for taking the time to come back and let me know – N x
I made this for the first time tonight and used a blade cut of beef. When I went to take it out of the slow cooker to shred it, it was quite tough and wouldn’t fall apart. Did I use the wrong cut or should I cook it at a lower temperature?
The rest tasted delicious!!
Hi Tom, I’m sorry to hear you had that problem. Did you halve the beef per recipe directions? If you did and you cooked it for the 8 hours, I’m really surprised it wouldn’t shred, that’s a generous cook time for the beef – especially because it’s halved! Blade is fine for this recipe, it shreds well. Do you know for certain your slow cooker is working???
Mine was the same and I used a bolar cut. Still tough after 8 hr so I let it go for another 2 hours in the slow cooker and this made it perfect.
Hi Ben, thanks so much for the feedback! The timing was very good actually because I did a slow roasted bolar that I was planning to share and I did wonder how long it would take in the slow cooker to make it shreddable for this recipe after seeing that other comment. I will update the recipe with the slow cooker directions for bolar blade. Thank you very much for sharing that information! N xx
I’m working from home and it’s in the slow cooker now! This really looks like a winner so I’m excited to try it. Smells marvelous.
Also, I love when there are lots of comments with feedback and ideas from others. That’s the mark of a great recipe in my book!
Oooooooohhhh! I do hope you enjoy it! 🙂
I have been making this recipe for a while now and it is a firm family favourite, even with the littlies! Have just see. You’re also on the beaches and can’t wait to go through and try some more of your recipes! Thanks for taking the time to create and share your creations ✌️
Hi Bec! Yup, sure am, the northern beaches is an addictive lifestyle, I blame it for my mid life crisis!! 😉 So glad you enjoyed this Bec, I do love this shredded beef version of Chili! N x
Thanks for the recipe! First time I’d made chili with shredded beef but I liked it, and chuck roast was on sale for 2.99/lb. instead of water I used 1 cup of beer (a stout), and California chili powder (1/2 cup, I love flavor but not necessarily the spiciness) instead of cayenne, also diced some seedless jalapeño in with the bell peppers. Great recipe though I’m sure it’d be perfect as is, but chili is fun to improvise with!
I’m so pleased to hear you enjoyed this Bjorn and I agree that chili is great for adding your own touch! N x
Great recipe, I subbed venison chuck steaks for the beef, and it was divine!
Fantastic to hear Kim! Thanks so much for letting me know! N x
OMGosh! This was EXCELLENT! It was exactly what I was craving! We added some spicy peppers, chili powder, a couple dashes of cinnamon and finishing salt, which, all together, added fantastic flavor. We used chuck roast and it shredded beautifully. Thanks for sharing your recipe. It is definitely a keeper to be done again and again!
Fantastic to hear Robyn! Thanks so much for letting me know! N x
Just made it today and it was amazing! Thanks for great recipe, Nagi!
I’m so happy to hear you enjoyed it Martin! Thanks so much for letting me know. Happy weekend! – N xx
I am going to try a nice cut of stew meat. I made a beef stew and the meat was wonderful, I slow cooked the meat over night then in the morning shredded it up right in the crock and added all my stew veggies and set it on low. ate dinner nearly 10 hours later. My grandkids all had seconds and one a third. fabulous. I bet the chili will be as well!
That sounds absolutely wonderful Bobbi! 🙂
Hey! Do you think you could use brisket for the beef?
Definitely! Just added that as a note 🙂
I made this in a dutch oven, half size, the slow cooking process really packs the tenderness and flavor. Was the best chili I ever had!
Thanks for sharing! I used beef spare rib on the bone. Tons of flavor. Only substitution I used was granulated garlic vs. garlic powder. The smoked paprika is a key!
I’m so glad you enjoyed it Steve! Thank you for taking the time to let me know! N xx
Hi Nagi, we are big fans of your recipies thank you and love using our pressure cooker.
How would this go in a pressure cooker? Any tips on how to modify the instructions to suit?
Thanks
Hi Alan! haven’t tried this in a pressure cooker for ages! Based on another recipe, I am pretty sure 1 hour 15 minutes in a pressure cooker will be the perfect time. No modifications needed other than that!
Freezer question: should wait to add beans as I reheat when thawed 3 weeks from now? wouldn’t cooking them 8 hours and the freeze/thaw/reheat break them down?
Hi Glendon, I find it’s fine but you can definitely add it when thawing as well 🙂 They will definitely have a firmer texture 🙂
Please specify if garlic is sautéed or no. Our first slow-cooked with chuck only a soupy oily result; may slow cook brisket and less onion/pepper, more tomato paste for another trial.
Hi Glendon! Yup, thanks for picking that up, I’ve added it 🙂
Mine came out really runny. I have no idea what I did wrong. Followed recipe exactly. Ended up with a soup.
I’m sorry to hear that Cassandra. I’m wondering if your beef was brined and holding excess water??
Nope just regular chuck beef. I ended up adding even more corn starch and water and mixed it on the stove until it thickened. and then stuck it in the fridge which worked its magic and made it thicker. Pretty tasty, I should use less peppers next time though. SPICY (I used 2 jalapenos, 3 serrano pepper, 1 anahiem and a tablespoon of cayenne! lol) Should have used one less serrano and it would have been perfect!
And you definitely added the tomato paste?? That’s the thickener in this – I use a decent amount so it definitely should thicken!
I even added extra just incase. Who knows. its tasty now! lol.
Wow, I made double quantity of this and cooked in my oven in two large roasting trays. It went down a storm and luckily we had leftovers for a family meal the day after.
This recipe is a definite keeper. Thank you x
Woo hoo! So glad to hear that you enjoyed it Janet, thanks for letting me know! N x