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!
I want to try this recipe. Do you think this recipe is too spicy for children who aren’t accustomed to spicy food? 1 Tablespoon of Paprika and 1 teaspoon of Cayenne seems like a bit much. I will definitely half the Cayenne, but I’m unsure about the Paprika. Suggestions? Also, in the past when I have made roast dishes I run into one (or multiple) of issues:
1. Meat is dry – almost like it was cooked too long. The 8 hours on high in the crockpot scares me. I’m not at all interested in doing the searing. Is there a way to know that the beef if done before it dries out?
2. Grocery store doesn’t have the size and/or cut of beef that I’m looking for. I’m a busy person and don’t have time to shop around at multiple stores. Your recipe calls for 3-4 lbs. of beef chuck roast. I may or may not be able to find that size. If i can find 1+ lb or 2+ lb., what’s the best option? 3 lb. chunks and then don’t cut them? What if I can’t find Beef Chuck Roast? What are other options?
Hi Amanda! This is definitely not spicy. Paprika is not spicy at all and 1 tsp of cayenne pepper is not very much for the quantity of food this makes. But if you are a bit concerned, suggest cutting the cayenne pepper down to 1/2 tsp. The meat will not be dry – using the cheap cut of beef I use and cooked in liquid in a slow cooker, it is actually very DIFFICULT to dry it out! I have never managed to dry it out even when I overcook it for several hours. I typically use 2 x 1.5-2lb / 0.75- 1kg pieces totally 3-4lb / 1.5-2kg. If you find a 3lb piece, I would still cut it into 2 pieces, same cooking time is fine. If you find 2 lb pieces, then I’d buy 2 and not cut them, same cooking time. The cooking time really is quite forgiving! I promise that as long as the beef pieces you use are roughly the same size, 2 hours longer in the slow cooker won’t dry it out! N x
Thankyou Nagi,
My family love you and me (of course). This is the second recipe of yours I’ve cooked and the family have given you a 9 out of 10. They have never tried chilli con carn n they were quite hesitant when dished up but once they tasted it they ended up licking the bowls clean. (Lol no washing up to do). Now I have them nagging me what’s next, so off I go to research your site for the next recipe….so excited..?
I’M SO GLAD!! YAY!!! Thank you so much for your wonderful feedback!! Nx
Amazing. Flavours were great! I did this in the pressure cooker with chick peas and kidney beans, fresh tomato and less salt. Beautiful. Thanks Nagi!
I’m so glad you enjoyed it Pauline!! Thank you so much for coming back to let me know. 🙂 PS Love the addition of chick peas!
Can I use fresh tomatoes with their juice instead of canned?
Hi Erin! You sure can! Just add an extra tomato (or two!) because I do find that the flavour of canned tomatoes is slightly intenser than fresh ones 🙂
Hi, I’m wondering how this would go cooked for 10 hours? Should I cook on low instead?
Sounds delish and I can’t wait to make it!
Hi Cessiah! I would cut the beef into 4 instead of 2 pieces, then 10 hours on low should be just fine! 🙂
I did just that and it turned out brilliantly! I made it for guests (including children) and they loved it! I served it in tortilla baskets and topped with some avocado, corn and coriander salsa! I will definitely be making it again as I work long days and it’s great to come home to dinner all ready to serve! Thanks so much for the recipe and for your help with adjusting it 🙂
Ooooh wow what a spread! I’m so glad you enjoyed it! This is a great one to have in the freezer, it keeps super well for those busy week nights. Oh, and a no cook tip: use it as the base for a thick soup with frozen corn and other veggies! Potato is a great addition too if you want to fill it out even more! Thanks for taking the time to come back and let me know you enjoyed it Cessiah! N x
J Daddy approves ALL of your recipes! He’s taking note and making lists of what he’d like me to cook again, and your recipes feature prominently on the list! I know this will make its way onto the list as soon as he takes his first bite. 🙂
Aw shucks, you BOTH rock!! I’m going to ask you which one your favorites are when I start on my next cookbook for readers!! 🙂
This is all in the slow cooker now. Can’t wait till dinner time!!!
Ooooh…..can’t wait to hear what you think! I love love LOVE this! (PS I have been known to buy frozen fries, bake them, then pile chili con carne on….soooo unhealthy but SUCH GOOD Friday night food!!! 🙂 )
I think J Daddy is going to propose to you. Hell, I think I’m going to propose to you. This was sensational!!! The beef fell apart in my ladle as I was trying to get it out of the pot to shred. This is the ONLY chili con carne recipe anyone needs. So good. Soooooooo good. Yum!
http://instagram.com/p/25qzH0qyWz/
Yay yay yay! I am sooooo glad you enjoyed it. Isn’t it great with shredded meat instead of the usual mince?? So much juicier! N x
This is definitely being added to next week’s menu!!! J Daddy LOVES all foods Mexican, and I love all foods cooked in the slow cooker. Winner all round! I’ll check back once I’ve made this one. Can’t wait! x
Ooohh!!! He will LOVE it! Big flavours and all that juicy shredded beef….I love love LOVE this chili! I hope Daddy G approves!!!
Hi Nag, just came across your recipe for Chili..I have to try his one.
But wanted to tell yor about my Chili recipe.
It started out being the one on the label for Libby’s Kidney Beans (about 43 years ago), but has evolved,
I now add 1 or 2 Tbsp on Cocoa Powder and can of Corn Niblets (or frozen) to the pot, and everyone loves it.
I think your recipes look super.
Thanks, Mary
Thanks for your lovely message Mary!! I am really interested about the cocoa powder added to the chili. I read about it in another recipe and another reader also said that they use cocoa powder in their chilli! I must try it!!
I don’t eat red meat, what if I substitute with chicken?!
Hi Laura! I’ve made this with chicken and it is FAB. Chicken breast work well because it shreds so well. You can cut the cooking time drastically – about half I’d say. Breast cooks much quicker than the tough cut of beef I used in this recipe.
Thank you!!!!!
Have you ever tried this with leftover brisket or roast? So just add all the ingredients and simmer for a bit, or does it truly need all the crockpot time?
Hi Carla! To get the full flavour you need the crockpot time but the sauce ingredients is still going to be delicious with leftovers!! I would simmer the sauce for 20 minutes on medium heat first then toss the leftover meat in for 1- minutes or so, for the flavours to come together. 🙂 I think that will be really tasty! In fact, I use this same recipe, except make it thinner, and have it as a soup!
Do you think this would work ok with leftover meat? Could I just add all the other stuff and simmer together for the spices to come together or do you think it really needs the longer cook time?
Hi Carla! You can certainly make this with leftover meat! You won’t get quite the same depth of flavour from slow cooking but it will still be really tasty! What I would do is give the sauce time to simmer and for the flavours to meld (say 20 minutes) before tossing the leftover meat in. 🙂 That will help give it extra flavour!
Hi
I keep coming back to your recipe for chili every single time. My family just love it! Even though I make a huge portion, it never ever lasts past day 2!!! My husband was just saying this morning he no longer enjoys the Chili at our old favorite Mexican place. He loves mine more! !!!! And he is a harsh critic! Thank you so much for sharing .
My question is as I no longer have a slow cooker I’m confused about your stove top and oven options to cook this. Do I follow whole recipe then add extra water and cook fit only 2-21/2 hours in total?
Help?
Hi Cate – WOW, what a compliment!! Yay! I’m sorry, I should have included the directions for stove and oven properly, I have now added directions in step 5!
Thank youso very much for that!
I can’t wait to try your other recipes!
Made this tonight. Divine. Will make it with more spice/heat next time. Loved it! Thank you so much. Home made flour tortillas & corn chips as accompaniments.
Homemade tortillas? I’m jealous! Do you make it with a press? I thought I needed one to make them at home and I don’t have one.
So glad you enjoyed it! Thank you for coming back to share your thoughts 🙂
Started using your party recipes. Tried the cheese truffles and they were “scarfed” down…..here in Austria. You are my new go to. Love the mix of salty and sweet. Anxious to try the chile-con-carne, after the carnitas. I cook for a group of young people here in Salzburg. One an imbiss and the other is refreshments. Here in Austria Mexican food is loved….but some items are hard to come by. Naming corn tortillas. Have had Messa Harina and tortilla corn flour brought to me, by American visitors. And, no, I don’t have a press. I place a small ball (little smaller than a golf ball) on a square of parchment paper, place another piece over it and using a heavy pan, I place it on the parchment covered ball. Twist back and forth…giving yourself a waist workout, until you have a beautiful round flat tortilla. Cook immediately in a dry skillet. Otherwise they tend to dry out.
I hear you…corn tortillas are hard to find in Australia too!!! So glad the cheese truffles were a hit! Thank you for your lovely message Kathleen! 🙂
Read years ago, while living in Southern California that in Mexico, cocoa is often added to take away sweetness. Tried it and liked it as I am not a sweet chili fan. Have actually sneaked it in to my own dish, at chili themed potlucks.
This is uncanny! I cook my chilli exactly like this – slow cook a big hunk of beef and then shred it in the pot. I actually think it’s a healthier option than mince – less fat and you know you’ve sourced a nice piece of beef. I also add a couple of pieces of dark (good) chocolate right at the end to mellow out the chilli. Great minds think alike! I was going to do a blog post but maybe I won’t now!!!
Oh you should definitely post yours! I love seeing how other people cook recipes I make! And you are right, it is healthier than mince, definitely! Please do share yours and let me know when you do!! 🙂
Hi Nagi, am having a girly dinner next week, and after trawling the worldwide web for inspiration I found your recipe…search over!! It looks & sounds amazing. Will let you know how it goes. Have you tried this with dark chocolate?
Yvonne
Hi Yvonne! Very keen to hear what you think!! I have never tried it with dark chocolate. That’s sounds like a mole?? (i.e. the Mexican marinade??)
In the UK we have Milk Chocolate & Dark Chocolate. Dark Chocolate has very high coco level (70o/o – 85o/o) We add a little to Chili here as it really adds a really special ‘something’. If you haven’t done a chilli with dark chocolate before, i really encourage you to try it, you won’t make a Chilli without it again!. You don’t need much, just a big chunk for a portion for four. Let me know if you do try it & what you think.
Take care
Yvonne
I’m looking into it right now! I can’t believe I haven’t heard of that before. I’ve even tried Mexican Mole…..didn’t know about the choc + chili combo! And in the UK? Seriously, never came across it and I thought I covered the food wide and far! 🙂
Hi Nagi,
Has only taken me 8 months to give you my feedback!!!! Suffice to say the ‘Girlies’ still talk about my (yours!) amazing Chili, I have had to give away the recipe as it has been hailed as ‘the best Chili EVER!’ Oh, and the dark choc…….superb, please try it so you can compare.
Love your recipes, don’t ever stop!
Regards from the UK
Yvonne
I don’t plan to ever stop!! Thank you so much for your lovely message Yvonne. I promise to try the dark choc soon!!! My cooking schedule is crazy right now 🙂 As soon as it clears a bit I’ll give it a go!! 🙂
This might be a silly question but are you calling for 2 cans of kidney beans at 15oz each (30oz total) or 2 cans totaling 15oz (7.5oz each)?
Thanks
Hi Trevor! No, that is not a silly question at all. 2 cans at around 15 oz each (because weight can be slightly different country to country) totalling 30oz. 🙂 Thank you for asking, I will update the recipe to make it clear!
Looks yummy! Do the nutrition facts include the toppings or just the chili?
Hi Carol! The nutrition is just the chili. I find it hard to “portion” toppings because everyone likes different amounts!! 🙂
Thank you. I made this for dinner tonight it was very good and easy.
Oh wow Theresa, thank you SO MUCH for taking the time to come back and share your feedback! Can’t tell you how much I appreciate it and I’m so glad you enjoyed it!!
Looks yummy! On a scale from 1-10 how spicy is this recipe?
Hi Dea!! It is not spicy at all – I’d say a 4 out of 10 using 1 tsp of cayenne pepper which is recommended in the recipe. If you are worried about the spiciness, you can just add 1/2 tsp then just stir more in at the end if you want more heat!
I made this chili today in our Dutch oven, thank you Nagi for telling me how to do that, and it came out FANTASTIC!!
It was nice and thick and hearty. I cooked my roast for 3 hours and 33 minutes and the meat just shredded so easily.
My husband told me that it was better than his and it was the best chili he had ever.
Next year I will use this recipe to enter in the chili cook off that my husband’s work has.
It was delicious!!
Thank you Nagi for answering all of my questions. I really appreciate it!
Hi Lynne – thank you so much for your comment! You made my morning. I am so glad that your husband approved, I can’t believe he even said it’s better than his own!! I would be so honoured for you to use this recipe in a cook off! And you are most welcome to ask questions anytime you want Lynne, happy to help. 🙂