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Home Dietary Gluten Free Recipes

Slow Cooker Shredded Beef Chili

By:Nagi
Published:28 Oct '19Updated:29 Oct '19
452 Comments
Recipe v Video v Dozer v

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!

Close up of ladle scooping up Slow Cooker Shredded Beef Chili

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!

Close up photo of Pulled Beef Chilli Con Carne (Chili) in a bowl, ready to be eaten

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!

What goes in Shredded Beef Chilli Con Carne

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!

How to make Slow Cooker Shredded Beef Chili

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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Close up of ladle scooping up Slow Cooker Shredded Beef Chili

Shredded Beef Chili Con Carne

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Beef, Slow Cooker
Tex-Mex, Western
4.96 from 108 votes
Servings12 - 15 servings
Tap or hover to scale
Print
  • 658
Recipe video above. My signature Chili recipe, made with pulled beef! The sauce has richer, more complex flavours that you can never achieve using ground / mince beef like traditional Chilli Con Carne. If you're out of time, skip browning the beef - then it's a 5 minute prep job, "set and forget". Freezes exceptionally well.

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:

1. Beef - beef chuck is ideal, it's marble with fat so it's juicy and it shreds well. Boneless beef short rib is also ideal - beautifully juicy and also shreds well (slightly stringier than chuck).
Other cuts that work:
  • 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
2. Homemade Chili Powder - Chili Powder as sold in the US is a mix of spices. The flavour differs from brand to brand and also it's not readily available outside the Sites. So I prefer to make my own - more consistent flavour outcome of the dish.
3. Searing the beef adds extra flavour as well as helping to seal the juices in the beef. But it's an optional step - skip it to save time, just place everything in the slow cooker Still super delicious!
4. Other cook methods:
  • 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
5. Storage - leftovers keeps 100% perfectly in the fridge for 4 - 5 days, or in the freezer for 3 months (thaw then reheat).
6. Nutrition per serving, Chili only (no toppings)

Nutrition Information:

Calories: 401cal (20%)Carbohydrates: 16g (5%)Protein: 36g (72%)Fat: 22g (34%)Saturated Fat: 9g (56%)Cholesterol: 115mg (38%)Sodium: 825mg (36%)Potassium: 1036mg (30%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 621IU (12%)Vitamin C: 22mg (27%)Calcium: 71mg (7%)Iron: 5mg (28%)
Keywords: Chili, Chilli Con Carne, Pulled Beef Chili, Shredded Beef Chilli Con Carne, Slow Cooker Chili
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

Dozer on the job - cleaning up after photo shoot

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452 Comments

  1. Rakel says

    March 1, 2022 at 10:05 pm

    Hi Nagi, hope you and Dozer are well, I´m planning on making this tomorrow but could I save some time by browning the meat tonight and then keeping it in the fridge until tomorrow or would you recomend browning it on the same day as I do the rest? Thank you x

    Reply
    • Nagi says

      March 2, 2022 at 6:00 pm

      Hi Rakel – that should be fine to do ahead. N x

      Reply
      • Rakel says

        March 3, 2022 at 11:58 pm

        5 stars
        I read your reply too late so I did it all yesterday morning, halved the recepi as it was just for the 2 of us. OH MY GOD, this was the nicest beef chilli we have ever tried, there is still some left that we will have tonight on nice barm cakes/muffins (what ever people call that round bread) and some grated mexican cheese, you are simply the best! X

        Reply
  2. Devon says

    February 18, 2022 at 2:27 pm

    Excellent tasting chili, people were skeptical saying their chili is best. The main difference was they use ground beef and cook for an hour only. Only change made was I only had 2.8lbs of chuck roast and 1 onion. I added 2 tsp of worschesire sauce and beer in place of broth. Added a splash of Tabasco in at end to the pot.

    Reply
  3. Grampa Bocephus says

    February 16, 2022 at 11:23 pm

    Hi Nagi, I am going to try this recipe for a chili cook off at my church. Due to my schedule, I may have to due this over 2 days. Think it would be OK to do the browning, saute & combine all ingredients on day 1 & refrigerate. Day 2 do the slow cook method? Thx

    Reply
    • Nagi says

      February 17, 2022 at 12:56 pm

      Yes you sure can – or you can do the whole thing ahead and let the flavours meld for a day or two! N x

      Reply
  4. Senny says

    February 13, 2022 at 7:02 am

    Hey Nagi!

    Thank you for your delicious masterpieces!!

    This has earned the reputation of being the “best chili ever.”

    Reply
  5. Lindsey says

    February 1, 2022 at 8:38 pm

    Is crushed tomato same as tinned tomato? (from the UK here!)

    Reply
    • Nagi says

      February 2, 2022 at 7:17 pm

      Hi Lindsay – yes it’s tinned tomato that has been crushed up. If you can’t find it already crushed you can do it yourself! N x

      Reply
  6. Frank M says

    January 30, 2022 at 11:30 am

    5 stars
    Best chili I’ve ever eaten. Intense flavor, but not too hot. The homemade chili powder makes a huge difference and is easy.

    Reply
  7. Mark says

    January 18, 2022 at 10:04 am

    5 stars
    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!

    Reply
  8. Kim says

    January 16, 2022 at 1:51 am

    5 stars
    Can you use 1/2 kidney and 1/2 black beans?

    Reply
    • Nagi says

      January 17, 2022 at 3:03 pm

      Sure you can, Kim! N x

      Reply
  9. Nat says

    December 31, 2021 at 8:37 am

    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.

    Reply
    • Nagi says

      January 6, 2022 at 5:27 pm

      I have heard that Nat! I’ve also heard that beer has a similar effect! N x

      Reply
  10. chris says

    December 7, 2021 at 6:18 pm

    5 stars
    Beautiful. I made it with shin, added some chillies
    yum.

    Reply
  11. Wouter Kalb says

    November 30, 2021 at 10:12 pm

    5 stars
    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?

    Reply
    • Nagi says

      December 1, 2021 at 11:28 pm

      I suppose you could if you prefer. N x

      Reply
  12. Margha says

    November 28, 2021 at 7:59 am

    I recently stumbled onto your site … now I try your recipes regularly cuz they are so yummy yet easy to prepare. Thanks !

    Reply
  13. Rebekah says

    November 20, 2021 at 4:58 am

    Would this be good with left over pot roast and just cooked on the stove?

    Reply
  14. Camille says

    November 11, 2021 at 5:09 am

    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!

    Reply
    • Nagi says

      November 12, 2021 at 9:53 am

      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

      Reply
  15. Florence Shih says

    November 6, 2021 at 3:24 am

    5 stars
    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!

    Reply
  16. Adele says

    November 3, 2021 at 2:11 pm

    5 stars
    Yum, yum, yum!!
    So good and the frozen leftovers are great.

    Reply
  17. Jan says

    October 27, 2021 at 4:55 am

    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.

    Reply
    • Nagi says

      October 27, 2021 at 5:10 pm

      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

      Reply
  18. Kirsty Andrews says

    October 21, 2021 at 5:15 pm

    5 stars
    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!👍😋😋😋

    Reply
    • Nagi says

      October 22, 2021 at 9:31 am

      You are welcome! N x

      Reply
  19. Averil says

    October 21, 2021 at 3:40 pm

    5 stars
    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!

    Reply
    • Nagi says

      October 22, 2021 at 9:34 am

      So glad you enjoyed it Averil! N x

      Reply
  20. Amber Moran says

    October 19, 2021 at 3:32 am

    Would it be ok to use stew meat?

    Reply
    • Nagi says

      October 19, 2021 at 3:24 pm

      Yes that would work as long as the pieces are the correct size to start. N x

      Reply
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