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!
mary says
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
Nagi | RecipeTin says
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!!
Laura says
I don’t eat red meat, what if I substitute with chicken?!
Nagi | RecipeTin says
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.
Laura says
Thank you!!!!!
Carla Sullivan says
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?
Nagi | RecipeTin says
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!
Carla Sullivan says
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?
Nagi | RecipeTin says
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!
Cate Trajcevski says
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?
Nagi | RecipeTin says
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!
Cate Trajcevski says
Thank youso very much for that!
I can’t wait to try your other recipes!
Shari says
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.
Nagi | RecipeTin says
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 🙂
Kathleen Sorrer says
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.
Nagi | RecipeTin says
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! 🙂
Kathleen Sorrer says
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.
Nancy | Plus Ate Six says
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!!!
Nagi | RecipeTin says
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!! 🙂
yvonne says
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
Nagi | RecipeTin says
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??)
yvonne says
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
Nagi | RecipeTin says
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! 🙂
yvonne says
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
Nagi | RecipeTin says
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!! 🙂
Trevor says
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
Nagi | RecipeTin says
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!
Carol says
Looks yummy! Do the nutrition facts include the toppings or just the chili?
Nagi | RecipeTin says
Hi Carol! The nutrition is just the chili. I find it hard to “portion” toppings because everyone likes different amounts!! 🙂
Theresa says
Thank you. I made this for dinner tonight it was very good and easy.
Nagi | RecipeTin says
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!!
Dea says
Looks yummy! On a scale from 1-10 how spicy is this recipe?
Nagi | RecipeTin says
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!
Lynne says
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!
Nagi | RecipeTin says
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. 🙂
Shirley Maclean says
This recipe looks Soo good but unfortunately I don’t own a slow cooker
Nagi | RecipeTin says
Hi Shirley, that’s ok! It can be cooked on the stove top. Cut the beef into 4 equal pieces and add 1 cup of water. Simmer on medium low (at a gentle simmer) for 2 to 2 1/2 hours until the beef is fall apart tender. If there is too much liquid, just simmer for a while without the lid to reduce. You can also use the same method in the oven.
Dianna says
There is no chili powder in this recipe????
Nagi | RecipeTin says
That’s a great question Dianna. And I have just updated the recipe to explain why. The reason is that chilli powder is quite different depending on brand and what country you live in. In Western countries, chili powder is not just chilli, it is mixed with garlic powder, oregano and usually paprika, as well as chili. Whereas in Asian grocery stores you can get pure chili powder. So it’s quite hard to standardise the seasoning of this dish by using chilli powder. And that is why I use cayenne pepper, plus adding the seasonings you typically find in chili powder (though the proportions are different). Because cayenne pepper is quite standardised globally.
Thank you for the question! I have updated the recipe with these notes 🙂
Kathleen @ hapanom says
You are speaking to my heart! A native Washingtonian, I can’t tell you how many late nights of bar hopping, I’ve stumbled into Ben’s Chili Bowl – standing in a line that wrapped around the front of the building and down the neighboring alley. Ahh…. those were the days 😉 You’re making me homesick, Nagi! I am DEFINITELY making this!
Nagi | RecipeTin says
I am insanely jealous that you grew up with Ben’s! I could eat it everyday. When are they going to ship to Australia??!!
Padaek says
Love shredded beef and love the look of this chili con carne. Pretty definite I’ll love eating it! 😀 Great post, and I really like how you provide all of the helpful tips with your recipes. Thanks Nagi! 🙂
Nagi | RecipeTin says
Thank you Padaek!
Janette@culinaryginger says
Chili con carne was one of my mums specialties. You recipe looks so flavorful and I love to eat it with corn bread.
Nagi | RecipeTin says
Ooh, have you shared a Chili recipe? I’m going to go have a look!
Patty says
What’s cornflour? Is it like cornstarch? This looks really good!
Nagi | RecipeTin says
Hi Patty, yes, corn flour is corn starch! Thanks for the question, I’ll update the recipe 🙂
Meggan | Culianry Hill says
Wow, whether this is similar to the Ben’s version or not, it really looks like Heaven in a Bowl to me. Seriously, it looks so rich and thick and delicious, I could really dive into a bowl right now. Amazing! And I love all the sides you have, looks like something from a restaurant. Can I come over for dinner??? I think it’s only a 14 hour flight from LA to Sydney. 🙂 Totally worth it for a bowl of this stuff! Pinned!
Nagi | RecipeTin says
Sure! Pop on over 🙂 And you can make your pizza sticks for me as a starter!