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!
Please specify if garlic is sautéed or no. Our first slow-cooked with chuck only a soupy oily result; may slow cook brisket and less onion/pepper, more tomato paste for another trial.
Hi Glendon! Yup, thanks for picking that up, I’ve added it 🙂
Mine came out really runny. I have no idea what I did wrong. Followed recipe exactly. Ended up with a soup.
I’m sorry to hear that Cassandra. I’m wondering if your beef was brined and holding excess water??
Nope just regular chuck beef. I ended up adding even more corn starch and water and mixed it on the stove until it thickened. and then stuck it in the fridge which worked its magic and made it thicker. Pretty tasty, I should use less peppers next time though. SPICY (I used 2 jalapenos, 3 serrano pepper, 1 anahiem and a tablespoon of cayenne! lol) Should have used one less serrano and it would have been perfect!
And you definitely added the tomato paste?? That’s the thickener in this – I use a decent amount so it definitely should thicken!
I even added extra just incase. Who knows. its tasty now! lol.
Wow, I made double quantity of this and cooked in my oven in two large roasting trays. It went down a storm and luckily we had leftovers for a family meal the day after.
This recipe is a definite keeper. Thank you x
Woo hoo! So glad to hear that you enjoyed it Janet, thanks for letting me know! N x
Wow. When I was looking for a new chili recipe (since my other one is just fairly generic ground beef and black beans) to try I wanted to find something special. I was going to make if for the first time and enter into my work place’s cook off just for fun. It won by a landslide…like it wasn’t even close. Every other pot of chili was left almost entirely untouched and mine was gone. This recipe rocks. I love the versatility of it of either spend a lot of time or crock pot it….I did a mix of both. I might add a bit more heat next time, but other than that it was crazy good. Thanks for the new, simple, but award winning recipe.
Woah! That’s amazing feedback Jamy, thank you for letting me know! N xx PS I love that, it’s now an Award Winning Chilli, ba ha ha!
Hi Nagi,
The recipe looks and sounds delicious! I’m definitely going to try it, now that the weather is cooling off. I was a little surprised to see the high percentages on the cholesterol and both of the fats in the nutritional breakdown. Do you know where those components come from? I wouldn’t have expected chuck roast to have those nutritional values.
Hi Mark! the nutrition calculator definitely takes a conservative view on slow cut meats and the fat level of meat varies drastically depending on where you get it from. 🙂 Sorry I can’t be of more help here!
I am a 70 year old American who moved to Thailand about nine years ago. One on my hobbies – almost a passion is cooking. To be honest, although I have read so many of your recipes, I never tried one, but this one will be prepared tomorrow for sure!
I have also subscribed to your site and wish to thank you for the free cookbooks which hopefully are downloading now!
Take care and keep on cooking!
Hi Nagi! Well, I made it and it was fantastic! The only thing I did different was that I used pork rather than beef (Beef is to expensive here in Thailand). Thanks again!
Thanks for trying my recipe Richard! I’m so glad you enjoyed it, and thank you for coming back to let me know! N x PS I remember how expensive Beef is in Thailand 🙂
Made this twice over the last month.
First was a great hit and thoroughly enjoyed by all.
Second was a great hit and thoroughly enjoyed by all, BUT instead of beef I used kangaroo steaks. I needed to cook it about 1 hour more. As I cooked it the day before, this din’t matter.
Was going to call it Kanga Kon Karne but that has an unfortunate acronym.
Terrible to laugh but I did…. 🙂 How about just Skippy Con Carne? I guess people find that off-putting!!!
Hi Nagi,
I made this yesterday and all day my home office smelled amazing!!!
When it was ready, I posted a photo on social media and the response was phenomenal!
I am now obligated to cook this for multiple friends in a couple of weeks. I’m fine with that. Easy & delish recipe.
Your recipes are pretty much all I cook these days. Thank you!
I’m so happy to hear that Jacqui! So you’re the Queen of Chilli!!!! And I’m so honoured that you use so many of my recipes, thank you so much! N x
Okay, now I have to have chili on the menu immediately. I love that you can make this in a slow cooker? Genius as usual, Nagi.
Handy for summer, isn’t it?? No slaving over oven! I swear, I shared MORE slow cooker recipes in summer than I did last winter!!!
This recipe looks so good – can’t wait to try.
Nagi, have you made chili con carne with a dark beer? Like others have commented about adding cocoa, beer adds a huge depth of flavor.
To make your recipe I’m thinking of the beer to replace the beef stock…should I throw in a bullion cube with the beer?
Love your recipes – I cook them frequently for my wife and myself.
I haven’t tried dark beer, but the minute you mentioned it, I perked up!!! Definitely add the bouillon cube, it will add that beefy flavour to the stock. 🙂 (I literally just made Irish Stew the other day which uses dark beer too, the bouillon is essential for that too!)
I made this on Monday during the day. I absolutely LOVED IT. I really appreciate when a recipe is well written and WORKS! I work in the food industry and there are a lot of doozeys! Thanks again, definitely keeping this one in my back pocket 🙂
WOO HOO! So glad you enjoyed this, thanks so much for trying my recipe Jade! N x PS Totally know what you mean, I’ve had my fair share of doozeys!!! 😉
Hi, have you tried making this without the beans? I want to try making this but my kids are not big fans of beans. If I take out the beans do I need to add/adjust anything else? Thanks!
Hi Erin! You could replace it with diced veggies like more bell peppers/campsicum, zucchinis 🙂
I want to try this recipe. Do you think this recipe is too spicy for children who aren’t accustomed to spicy food? 1 Tablespoon of Paprika and 1 teaspoon of Cayenne seems like a bit much. I will definitely half the Cayenne, but I’m unsure about the Paprika. Suggestions? Also, in the past when I have made roast dishes I run into one (or multiple) of issues:
1. Meat is dry – almost like it was cooked too long. The 8 hours on high in the crockpot scares me. I’m not at all interested in doing the searing. Is there a way to know that the beef if done before it dries out?
2. Grocery store doesn’t have the size and/or cut of beef that I’m looking for. I’m a busy person and don’t have time to shop around at multiple stores. Your recipe calls for 3-4 lbs. of beef chuck roast. I may or may not be able to find that size. If i can find 1+ lb or 2+ lb., what’s the best option? 3 lb. chunks and then don’t cut them? What if I can’t find Beef Chuck Roast? What are other options?
Hi Amanda! This is definitely not spicy. Paprika is not spicy at all and 1 tsp of cayenne pepper is not very much for the quantity of food this makes. But if you are a bit concerned, suggest cutting the cayenne pepper down to 1/2 tsp. The meat will not be dry – using the cheap cut of beef I use and cooked in liquid in a slow cooker, it is actually very DIFFICULT to dry it out! I have never managed to dry it out even when I overcook it for several hours. I typically use 2 x 1.5-2lb / 0.75- 1kg pieces totally 3-4lb / 1.5-2kg. If you find a 3lb piece, I would still cut it into 2 pieces, same cooking time is fine. If you find 2 lb pieces, then I’d buy 2 and not cut them, same cooking time. The cooking time really is quite forgiving! I promise that as long as the beef pieces you use are roughly the same size, 2 hours longer in the slow cooker won’t dry it out! N x
Thankyou Nagi,
My family love you and me (of course). This is the second recipe of yours I’ve cooked and the family have given you a 9 out of 10. They have never tried chilli con carn n they were quite hesitant when dished up but once they tasted it they ended up licking the bowls clean. (Lol no washing up to do). Now I have them nagging me what’s next, so off I go to research your site for the next recipe….so excited..?
I’M SO GLAD!! YAY!!! Thank you so much for your wonderful feedback!! Nx
Amazing. Flavours were great! I did this in the pressure cooker with chick peas and kidney beans, fresh tomato and less salt. Beautiful. Thanks Nagi!
I’m so glad you enjoyed it Pauline!! Thank you so much for coming back to let me know. 🙂 PS Love the addition of chick peas!
Can I use fresh tomatoes with their juice instead of canned?
Hi Erin! You sure can! Just add an extra tomato (or two!) because I do find that the flavour of canned tomatoes is slightly intenser than fresh ones 🙂
Hi, I’m wondering how this would go cooked for 10 hours? Should I cook on low instead?
Sounds delish and I can’t wait to make it!
Hi Cessiah! I would cut the beef into 4 instead of 2 pieces, then 10 hours on low should be just fine! 🙂
I did just that and it turned out brilliantly! I made it for guests (including children) and they loved it! I served it in tortilla baskets and topped with some avocado, corn and coriander salsa! I will definitely be making it again as I work long days and it’s great to come home to dinner all ready to serve! Thanks so much for the recipe and for your help with adjusting it 🙂
Ooooh wow what a spread! I’m so glad you enjoyed it! This is a great one to have in the freezer, it keeps super well for those busy week nights. Oh, and a no cook tip: use it as the base for a thick soup with frozen corn and other veggies! Potato is a great addition too if you want to fill it out even more! Thanks for taking the time to come back and let me know you enjoyed it Cessiah! N x
J Daddy approves ALL of your recipes! He’s taking note and making lists of what he’d like me to cook again, and your recipes feature prominently on the list! I know this will make its way onto the list as soon as he takes his first bite. 🙂
Aw shucks, you BOTH rock!! I’m going to ask you which one your favorites are when I start on my next cookbook for readers!! 🙂
This is all in the slow cooker now. Can’t wait till dinner time!!!
Ooooh…..can’t wait to hear what you think! I love love LOVE this! (PS I have been known to buy frozen fries, bake them, then pile chili con carne on….soooo unhealthy but SUCH GOOD Friday night food!!! 🙂 )
I think J Daddy is going to propose to you. Hell, I think I’m going to propose to you. This was sensational!!! The beef fell apart in my ladle as I was trying to get it out of the pot to shred. This is the ONLY chili con carne recipe anyone needs. So good. Soooooooo good. Yum!
http://instagram.com/p/25qzH0qyWz/
Yay yay yay! I am sooooo glad you enjoyed it. Isn’t it great with shredded meat instead of the usual mince?? So much juicier! N x
This is definitely being added to next week’s menu!!! J Daddy LOVES all foods Mexican, and I love all foods cooked in the slow cooker. Winner all round! I’ll check back once I’ve made this one. Can’t wait! x
Ooohh!!! He will LOVE it! Big flavours and all that juicy shredded beef….I love love LOVE this chili! I hope Daddy G approves!!!
Hi Nag, just came across your recipe for Chili..I have to try his one.
But wanted to tell yor about my Chili recipe.
It started out being the one on the label for Libby’s Kidney Beans (about 43 years ago), but has evolved,
I now add 1 or 2 Tbsp on Cocoa Powder and can of Corn Niblets (or frozen) to the pot, and everyone loves it.
I think your recipes look super.
Thanks, Mary
Thanks for your lovely message Mary!! I am really interested about the cocoa powder added to the chili. I read about it in another recipe and another reader also said that they use cocoa powder in their chilli! I must try it!!