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!
Most delicious chilli ever! I made a batch, dropped some to my Mum and Dad and they raved about it! Can’t wait to make it again.
Loved it and so did everyone else. Great when entertaining a lot of people.
Another winner Nagi – this is the kind of Chilli I’ve wanted to make but have never got round to before now – always going for the easier option of using mince. However, during lockdown, with a slow cooker at the ready while I work from home, this is a winner.
When I saw the recipe here I knew I could trust it based on previous experience with your well thought out and thorough recipes.
Everyone loved it.
First I would like to say I love your recipes.
Would it be ok to omit the kidney beans? Not a huge fan…lol
Just leave them out Jamie 🙂 N x
If I put the slow cooker on high will it cook faster? Say 3.5 hours instead?
Love it! My husband said this is now his favorite chili recipe! It was delicious, thank you for the yummy recipe.
I’ve made this several times using the oven method in my dutch oven. Excellent every time and now I have found Nagi’s corn bread to go with it, bliss.
I’m making this today, Recipe list calls for Canned Crush Tomatoes,(don’t have) but in the video you use Diced tomatoes? I’m going with Diced, cause that’s what I have..
Hi Melissa, diced or crushed will be fine here! N x
It was and still is delicious. I ended up using a can of San marzano diced tomatoes in tomato paste. 241.
Hi Nagi
I’ve just got my self a romentopf and I’m wondering if you have tried cooking with one
I am going to try this recipe in mine and see how it goes but would love any feedback you may have
Thank you
Hi Nagy, again this recipe looks wonderful. I would like to use boneless short ribs for 2 people (but 4-6 for leftovers) and wanted to know what size crookpot would work?
Excellent chili. Followed directions, except used smaller skewers of blade roast. (Canadian term for chuck roast) Keep up the good work Nagi!
Hello! Just wondering if you could brown the beef the night before, then leaving it in the fridge overnight before putting in the slow cooker?
Sure thing Lucy! Just cool it before refrigerating 🙂 N x
This was fun to make, delicious to eat and cost friendly. Thanks so much Nagi!
Made last night (using chuck steak) and was great, next time will add more cayenne to spice it up some more
Great pies next day for lunch!
Did you previously have a tutorial on what meats to use, using USA/AUS/UK terms for roasts? I could’ve sworn you did but I don’t see it here.
Thank you for sharing this recipe! How spicy is it when made with the indicated amount of cayenne? Just so I know how to adjust the amount before making it for the first time.
Hi Vince, it does have a little kick, I would just leave it out then add a small amount to your taste 🙂 N x
Hehe, I love a nice kick of spicy goodness 🙂 Thank you Nagi!
A lovely looking recipe thank you BBC
Regards John Ballantyyne
Hello, I wanted to know if you could tell me how to make this using an instant pot?
Thanks!
Hi Ann, you can use the pressure cooker instructions in the recipe notes 🙂 N x
Hi Nagi.
With Pressure Cooker, do you still add the thickeners cornstarch & stock after 1hr cooking and then how long in Pressure cooker after that?
Thanks!
OMG I am so sorry I missed that! LOL Thank you for letting me know! 🙂
Made it for Halloween Nagi. It’s da bomb!
Made your slow cooker pulled beef chilli, it was absolutely delicious & a big hit along with the guacamole, sour cream & cheese. I used brisket which shredded perfectly. Thank you for sharing