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!
Corn chips – my fave!
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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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 sounds so good! and I happen to have a large roast beef in my freezer I want to use up tomorrow. Please clarify for the cans of beans and crushed tomato, is it using TWO 28oz cans or 2 smaller cans for 28oz in total? Thanks!
Due to health problems I need to know the nutrition data, it seems to be missing on this item.
What is the carb count? Calories?
Teased beef? OOOH! I love that. That chili is just the way we like it. Meaty! Forget the lonely beans floating in a tomatoey broth with a few kernels of hamburger wading through. This is what chili should be!! Wish I had some.
Oh wow I want that in my tymmy right now.. This looks sooooo GOOD..
Hi, I’ve made this about four times now. Tonight I’m making it again. I just wanted to say thank you for sharing; this chili is on my everyday easy list of recipes. Thank you! Oh. It’s the best chili ever! You ruined ground beef chili for me. LOL. This makes chili a gourmet meal. Unbelievable. I can’t go back now.
Namaste
It’s so much better isn’t it Beth! I’m glad you love it too!
I was looking for a great chili recipe with shredded beef. This looks amazing. I’m entering it in a chili cook off this weekend. One questions though, how spicy/hot is this? My husband swears the spicy the better chance of winning.
HI Sally! It’s no super spicy, it has a nice hum to it. It’s so easy to adjust the spiciness though – after the beef is shredded and returned into the sauce, just add more cayenne pepper until it’s as spicy as you want. When you simmer to thicken the sauce the extra cayenne will meld into the sauce! N x
This looks amazing but I need a little more instruction regarding the cornmeal/cornstarch paste. Is it 3 tablespoons of each, or equal parts adding up to 3 tablespoons? Thank you!
Hi Emily, It’s corn starch not corn meal (which is the same thing as corn flour) so it’s 3 tablespoons of it – N x
I have this in the slow cooker now! Can’t wait to try it. I did find it confusing, I added all of the ingendients per the recipe but now i’m wondering if the beans and tomatoes should have gone in at the end after the meat is already cooked and shredded.
I’ve made this many times. It can all be thrown in at once.
Can the instant pot be used if I make this after work at 5 and try to serve around 7?
A chuck roast can go from raw to shreddable in about 1 and a half hours in the Instant Pot. (This includes the time to come to pressure, and natural release.)
Cook for 45 minutes on high pressure. OR press the Meat button, and adjust to MORE
Farewell mince, you shall never feature in my Chilli again!! Cracking recipe – rav reviews from all that tried it, including my 1.5yo son!
Could this be made in a pressure cooker?
Best news ever!!! I’m so glad you loved it Renee!
OMG, just finished making this. Will never make It with mince again, the beef is so tender and the taste. 😋
Wahoo!!!
Would love to see a video of this recipe. I make this with pork and it is just as good as I can’t eat beef. Be safe.
This would be great with pork too!
Would love to see a video of this being made!
Hi, do you use dried or fresh oregano? Thanks, Claire
I love this chili several people have said it’s the best chili they’ve ever had.
Woah what a great compliment Allison!
This is delicious and has become a go-to in our house!! I’m sorry if I missed this part of the directions, but if I am preparing everything the night before, do I have to do anything different to the recipe? Thanks!
Really good! Thanks for sharing your recipe.
That’s great to hear Laurie! Thanks for letting me know! N x
Hi
This recipe looks great and I have all the ingredients. I plan to use my slow cooker. The method does not mention the spices or tomatoes. When and how are these added please!
What do I have to change if I eliminate the beans an cook in my OnePot?
Have you ever tried putting red wine in instead of the water? I think it would add a nice flavor.
Not for this particular recipe but I’m very confident it will be fantastic!