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!
Hey Nagi
I have two porterhouse steaks here and I really want to use them for this recipe. Do you think that’d be ok?
(Sorry I’m commenting again I typed my email wrong last time)
No worries Jane! I responded saying I wouldn’t use porterhouse personally because they are too good 🙂 So I would cube them. N x
Hi Nagi 🙂
I have 2 porter steaks that I want to use. I was just going to cube them and make a chilli but your recipe sounds amazing! Do you think I could use them? or is that silly?
Hi Jane! I personally wouldn’t use porterhouse steaks on this recipe, too good! I think cubing is better 🙂 N x
This was my first ever attempt at a chilli con carne and we all loved it thank you so much for sharing
Outstanding recipe! I’ve made it a few times now and it is fantastic every time. Thankyou.
That’s terrific Cate! I’m so glad you enjoyed this one – thanks for letting me know! N x
This was delish…a winner in our house. And a weekly in rotation!
Glad you enjoyed it Fleur, thanks for letting me know! N x
Hi Nagi, is it 8 hours on high? I was just checking because it seems a long time on high?
Hi Trudi! it is for for this one because we keep the beef in 2 very big pieces 🙂 If you cut them smaller ie into 4 pieces, you can do 8 hours on low. Hope that helps!
Oh my goodness was this good!
I made it for potluck at sports club but previous commitments prevented me being there for the meal, following week so many people came up to me to tell me it was great. I used my own homemade beef stock
Will be making it again & using your idea of using freezer zip bags in meal sizes for a quick dinner.
I LOVE hearing that Carolyn! Thanks so much for letting me know! N xx
This was absolutely delicious! I regularly whip up slow cooker meals as they’re both really easy and usually quite tasty. This meal is no exception and was thoroughly enjoyed by my family of 5. My wife now rates this as her new favourite slow cooker meal. I followed the recipe exactly and served it on a bed of rice, topped with cheese and sour cream. Fantastic!
I’m so pleased you enjoyed this Serge! Thanks for letting me know! N x
I’m going to make this tomorrow. Do I add the beans ( canned ) with all the otrher ingredients or wait until almost done ?
Thanks in advance
Robert
Hi Robert! Yep – step 1 under Slow Cook Beef, toss it in with the remaining ingredients 🙂 N x
Hi Nagi, just wondering if you were cooking a 800-900g piece of brisket and therefore halving the other ingredients, how long would you cook it for? Just worried about the sauce drying out? Thanks!
Hi Laura – don’t worry, it won’t dry out in the slow cooker 🙂 If you keep it whole, it will still need 8 hours, if you cut it in half, about 7 hours should be enough 🙂
It was absolutely delish!! So comforting and tasty and a big hit with everyone! Will definitely be making this again.
So glad you enjoyed this Laura! Thanks for letting me know! N x
When do you add other ingredients like beans?
Towards the end just to warm through (if using canned!) :). x
A beautifully balanced Chilli! first time making shredded version as have always used mince.
Would definately make again and got a ‘thumbs up’ from my family!
I love hearing that Jane!! Thanks for letting me know you enjoyed it! N x
Hi Nagi, I’ve been looking for a shredded beef chili recipe so I am excited to try your recipe! I have a slow cooker but I just got the Instant Pot for Christmas. Have you tried your recipe in a pressure cooker, and if so, do you have any tips? Thank you.
Hi Elena! I probably have, I can’t remember! 8 hours slow cooker – hmm, I think that is 50 minutes High Pressure!
ok, good. I’m trying that right now!
Share the results! I’m interested in it too!
So excited now for my potluck at work tomorrow I have it cooking in the crockpot now cant wait to report back! Thanks Nagi!
Hope you love it Steve! N x
Hi Nagi, when skipping the searing, do you skip it only for the beef, or do you also skip the sautéing of the onions and pepper (ie: you start by just adding all ingredients to the slow cooker and no use of frying pan at all )
Hi Niki! A really super lazy version is to skip using frying pan at all, and yes I have been known to do that 🙂 But usually even if I don’t sear the beef, I will still do the onions etc. N x
Hi Nagi, is this recipe gluten free?
YES – as long as the stock you use is. Check the label! 🙂 N x
OH MY GOODNESS… this is absolutely DELICIOUS!! I have been looking for a chilli recipe made with shredded beef for ages and this one does not disappoint. Thank you so muc
I’m so happy to hear you enjoyed this Ruth! Thanks for taking the time to leave a review! N x ❤️
Just want to let you know, I won a chili cook off last week at my friend’s place against 5 other chili recipes. People voted for this recipe of yours! So, thank you!
WHOOOOOOOOOOOOOTTT!!!! 😂
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!!!