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 is fantastic! I made a heap and froze what didn’t get demolished. Great for nachos.
That’s great Ross!
By the way, I used blade steak.
Can I just say that everything I’ve made from the website has been the bomb 🙂 It’s been cold in the northeast so I made this over the weekend . It was seriously amazing ! The house smelled so good – this is my new fave way of making chili . The next day we had some leftovers so my husband put it on nachos …. soooo good ! Seriously make this !!
WOOT! Thanks so much for letting me know Monika
This was absolutely delicious and so easy to make in the slow cooker, this is now my favourite chilli recipe.
Wahoo! Thanks so much Tricia!
Hi Nagi!
Will this work with 4 big pieces of chuck steak? Is it still shredable? (if that’s a word!)
Hi Michelle, yes it will, just cook until tender 🙂
Another keeper! I got caught with pants down finding out last minute that I had no red kidney beans. I substituted cooked chick peas from the freezer. Winner! Thanks!
Hi Nagi, In the what you need ingredients. Next to tomato paste is beef. Are they beef cubes and if so where do they go? As there is no mention of them in the recipe instructions. Or just do the liquid beef stock in Flavour base step, Chilli step , Sauce thickener step?
Nagi, made this on Saturday for my 3 boys to eat on Sunday after a mountain bike event…. Wow, it’s all gone, great flavours and so easy, cheers!
The perfect meal for hungry boys!
Love this chili, great flavor. My husband and I both enjoyed it and will be our new go to chili recipe 💕
Awesome! Thanks so much Nancy!
Made this today and everyone LOVED it! First time making chili with shredded beef vs ground or cubed and it was phenomenal. Great flavor and texture; sauce was perfect.
I’m so glad you loved it Michelle!
If I wanted to make a hot hot hot version of this chili (hubby likes it hot, last lot I made I put habanero’s in it) what would I add extra or more of to give it that kick?
As a side note:
Thank you for always putting the times in for pressure cookers. Hubby is an interstate truck driver so I always look for things to make him that he can reheat easily and it still tastes great. I tend to do bulk cooking for him so the more I can make in a short amount of time is a bloody great thing!!
Is there no actual chili powder in the chili spices? Would it hurt if I added some to the other spices?
Thanks Nagi. I’m used to the American way. I love every one of your recipes I’ve tried, (and I’ve tried a lot) So I’ll try it your way when I make this for dinner tonight. It looks absolutely delicious.
Hi Dawn, I use Cayenne as the chilli here – N x
brownie beef now using two Pablanno chili one Serrano have ta use dry beans but will boil them first ,,,post tomorrow how it turns out
Sounds great, keep me posted!
Made this today. Delish….
Wahoo, thanks for letting me know Kim!
Absolutely deilish AND leftovers in the freezer – can’t wait for that!!
I just made some Mexican slow cooker shredded beef. I think I am going to somehow incorporate part of that into a chili. I’m from Texas, so I will be using my Chili powder, Cayenne and crushed serranno and jalapeno. But what a great way to make it into another dish I can spread for the week. Frito pie sounds good…. or chili over nacho chips. Thanks!
Being an Australian of European background chilli has not greatly featured in my cooking. Oh there s chilli powder in my pantry for here and there 🙂 ! But I really like your real and true version of the dish and shall enjoy the aromas from my stovetop cooking from scratch using chuck . . . it will be satisfying tearing that apart . . .
Can chicken or pork be used instead of beef ?
Just in time, Satrday will be cold and big( hope ) rain, so that’s going to be perfect meal. Thank you. Dozer is GOOD BOY!
leftovers would make great pies!
yes definitely!
Thickened this a touch more and used it as a pie filling, yeah chilli beef pies yummmie. I’m Australian just couldn’t help myself ha ha.
Nagi, I made your oven pork chops with potatoes last night and it was a perfect Sunday-do-I-have-to-go-back-to-work? dinner. Collards on the side. Thank you. Easy and delicious.