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!
Nagi I really messed this one up at every step. Used store mix chili spices, somehow put in too much beef, cooked it in the oven way too long so the meat was all dried out and there is virtually no sauciness. I am devastated! And then to top it off I splattered red goop all over my shirt. Can you come over and fix my life? Thank you in advance.
do i use all the spice mix?
Delicious!!! Perfect amount of mild warmth. Made it with Bolar Blade and was amazing. Not that I expected anything less. Another Nagi Success xx
Love this recipe, wondering if I can make it in the slow cooker on high for 4-5 hours
Love this recipe, wondering if I can cook on high in the slow cooker for 4 to 5 hours
Hoping to make this but plan on using chopped beef pieces, how would this affect the cooking time in a slow cooker as it already chopped? Should I reduce it at all?
I love this recipe! It was a huge hit. I used some of it as pie filling- I just thickened it a little more and added some peas and corn. Delicious.
Hello in the video you use slabs of beef but i have cubed/diced chuck steak is it ok to use that instead? Thanks so much.
Once again you helped me to impress.
Substituted with 1kg bone in goat meat & pressure cooked. Cooked on high for 50 minutes, natural release for 15. Meat fell of the the bone. Thickened sause with cornflour slurry & left overnight for flavours to infuse. Sour cream & coriander to serve with warm crusty bread…yum
Hi Nagi, Can’t wait for the cookbook. Quick question, I can’t seem to find chuck roasts, will chuck pieces work OK?
I like my chilli extra spicy, can I add extra whole chillis to add to it?
Hi, I forgot to add the tomato paste this morning – whoops. Will this cause any issues?
Love your recipes 🙂
You can stir some in towards the end of the cooking Natalie! N x
Hi Nagi! Can’t wait to try this recipe! Couple of questions though. To make the chili spice, it calls for oregano, but didn’t specify ground or dried. Since you only use half a much ground as dried, it would make a difference- I might be putting in half as much or twice as much as you intended. Please tell me which type of oregano.
Also, is a capscium (sp) pepper the round ball shaped red bell pepper or the tall red peppers?
Thank you!
Hi Sarah – a capsicum in Australia is called a bell pepper in North America so it’s the round one! For oregano, I use dried, not ground! Enjoy!! N x
Hi! can I skip the sauce thickener stage? I am on a keto and am keen to skip the use of flour or cornflour. Or is there a subsitute?
Hi Nagi/everyone,
I want to make this recipe tonight but I only have chuck steak! Can I just cut the steaks in half and cook for 6 hours on low instead as the meat won’t be as big? I hope this will work!
Hi Nagi ,I’m from Reading England.I’m very exited to try out this Recipe, I’m not the best cook but going to give it a go. I have tried you Amazing chocolate and the Vanilla Cakes and that was a hit. I will be trying out as many more of your recipes in the future.
Just read through the recipe and follow the steps and you will be fine Sonia! N x
Nagi – you have done it again! A meal that tastes this good shouldn’t have so little effort! The only thing I would dispute is the serving size – I halved the recipe (to six) expecting that after my partner and I had finished, we’d have four meals that I could put in the freezer. But nooooooo – we both went back for seconds, and I may have one meal for freezing if I’m lucky! LOL
Thanks again – this is definitely going into the make again pile 😀
I will spend hours searching and researching different recipes. Then I look at yours, and follow yours! Why do I waste so much time?!
Thank you for all of your fabulous recipes!
That’s so nice to hear Mims! N x
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
Hi Rakel – that should be fine to do ahead. N x
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
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.