By:Nagi
474 Comments
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 arun 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 muchbetter 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 stepis tobrown 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 addsextra 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 adump, 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!
Cornbread – muffins or made in askillet (cut into pieces)
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
Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 8 hours hrs
Total: 8 hours hrs 15 minutes mins
Beef, Slow Cooker
Tex-Mex, Western
4.96 from 122 votes
Servings12 - 15 servings
Tap or hover to scale
Recipe video above. My signature Chili recipe, made with pulled beef! The sauce has richer, more complex flavours that you can never achieve using ground / mince beef like traditional Chilli Con Carne. If you're out of time, skip browning the beef - then it's a 5 minute prep job, "set and forget". Freezes exceptionally well.
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:
1. Beef - beef chuck is ideal, it's marble with fat so it's juicy and it shreds well. Boneless beef short rib is also ideal - beautifully juicy and also shreds well (slightly stringier than chuck).
Other cuts that work:
- 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
2. Homemade Chili Powder - Chili Powder as sold in the US is a mix of spices. The flavour differs from brand to brand and also it's not readily available outside the Sites. So I prefer to make my own - more consistent flavour outcome of the dish.
3. Searing the beef adds extra flavour as well as helping to seal the juices in the beef. But it's an optional step - skip it to save time, just place everything in the slow cooker Still super delicious!
4. Other cook methods:
- 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
5. Storage - leftovers keeps 100% perfectly in the fridge for 4 - 5 days, or in the freezer for 3 months (thaw then reheat).
6. Nutrition per serving, Chili only (no toppings)
Nutrition Information:
Calories: 401cal (20%)Carbohydrates: 16g (5%)Protein: 36g (72%)Fat: 22g (34%)Saturated Fat: 9g (56%)Cholesterol: 115mg (38%)Sodium: 825mg (36%)Potassium: 1036mg (30%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 621IU (12%)Vitamin C: 22mg (27%)Calcium: 71mg (7%)Iron: 5mg (28%)
Keywords: Chili, Chilli Con Carne, Pulled Beef Chili, Shredded Beef Chilli Con Carne, Slow Cooker Chili
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
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!
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474 Comments
Denys saysSee AlsoRoasted Carrot Recipe
I have been making this recipe for at least four years now/ it is our go to dish when we have guests. Easy to make and it is more than delicious. Just throw in a cornbread, sour cream, cheese, coriander and smashed avocado with lime, red onions and chili bits to pass as guacamole.
After trying different cuts of meat, we keep coming back to brisket (trimming excess hard fat) that seems to deliver the best results by taste and texture IMO.
Now experimenting with some vegan options …
Thanks for this fantastic recipe!Reply
- Ron says
Yeah,,,bombing good an easy…A definite do-over….
Thanx Nagi…. 🙂Reply
- Valerie says
This is the best-tasting chili EVER!Reply
- Anissa lacson says
This chili recipe was the bomb so good and tasty
Reply
- Mike Nichols says
I made this chili for dinner tonight and it was very good. I added a couple diced fresh roasted green chili’s in towards the end of cooking. I also grind my own peppers from 5 different kinds and used instead of cayenne pepper. I can’t use store bought because it tears up my stomach. The flavors and time are very good.
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- Jack says
Have not made this yet but have a question: What’s with the units you specify. ie. .83 tsp, 3.33 garlic cloves, .21 cups tomato paste, etc ‘m a newbie cook and need whole numbers. ????
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- emma says
The recipe is in metric measurements, I’d say you are seeing a version that’s converting metric into imperial. If you look at it in metric it will all make sense.
Reply
- Lisa says
Jack it sounds like you have somehow toggled between the different serving sizes. In the “Recipe” section if you chose a different size (eg 6 portions) it will give some weird part measurements
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- Carol S. says
We’ve always liked the chili I made with ground beef.BN (before Nagi). Classic, good but nothing really spectacular. It was easier to prepare, though, but now I can’t go back to it after making yours. OMG… the FLAVOR! So worth the little bit of extra effort! Set my slow cooker overnight but it was the weekend and slept much too late. Those worried about extra time ruining it, fear not, I went HOURS over and the beans maintained their firmness, and all was delicious. I added a splash more beef broth to compensate for the extra time and adjusted the seasoning adding more salt and pepper. It was beyond delicious. I’m about to have some for breakfast because I can’t wait until dinner with it calling my name from the fridge. Your recipes always are something special. Bless you, child, and the dog who walks with you.Reply
- Robyn says
I thought I would make this using half the ingredients after putting all the ingredients into the slow cooker realised I had not halved the spices, instant panic 😱 only had 1 tin of kidney beans but I did have a tin of black beans so in that went plus stock,tomato paste another onion ,passatta because I only had 1 tin of crushed tomatoes and a teaspoon of sugar only had the 1kg of roast chuck steak I thought it would be a disaster but after 8 hours in the slow cooker and the next day on the stove top simmering for 2 hours turned out great .So once again thank you NagiReply
- Sue says
This was absolutely delicious. Did the oven method – so yummy. Can’t wait to try some more recipes from your collection.Reply
- Jess says
Really, really yummy! Used chicken stock instead and still came out greatReply
- Jessica Coffey says
Sorry forgot the stars !Reply
- Monique says
Wanting to make this but a few questions:
1. Can I substitute stew meat for the chuck roast and would it still need to equal the 4lbs?
2. Using a pressure cooker, after browning the meat and sauté the veggies, I just add the rest of the ingredients into the pot and cook on high for the 60min?
3. Will the beans get mushy being cooked for that long?
Thanks!Reply
- Hatsumi Arakaki says
I was thinking of making chili this whole week, you read my mind, now I can make it this mirningLove seen Dozer your email sent, famous celebrity dog from Australia…
Reply
- Katie says
G’day Nagi- would it be ok to slow cook this on medium for 3 hours and low on 3 hours totalling 6 hours in the slow cooker? Then shred beef and another 1 hour on low? Thanks heaps. Xx
Reply
- Conrad Howard says
Hi Nagi – another perfect result, but you hit the mark every time. I was looking for a hearty dinner for a cold
Sunday night – my local butcher was closed, so I had to make do with ‘casserole steaks’ from Coles. Worked perfectly – I used the stovetop method. The only thing I used differently was potato starch as the thickener, which I learnt from Jacques Pepin, as he believes it works better at a high temperature and thickens on contact.Reply
- Jamie says
This was amazing. It’s a recipe I’ll be keeping in my book! The only thing I did different was adding ground deer to the mix with the roast. And I did cook it in the instant pot for the recommended 60 minutes. I don’t think I’ve had a bad recipe from here. Ever.Reply
- Jane Grant says
Just had to say thank you for this recipe. Have made it before (stove top version) but making this one as I have to work a long day and I want something yummy for family tomorrow. Sunday! So much better than ground beef chili. This one is a classic!!!Reply
- Donna Hood says
Another win! Great flavour, not overly hot!💕Reply
- Delphia says
I think this is my favourite RecipeTin Eats meal. It was magnificent, the flavours so good I could have cried! I used a small bolar beef roast. It was a perfect size.Reply
- Loreen Yearick says
This was the best chili!! I let it cook for 10 hours on low- perfect shredding consistency!! Let it cook the next day all day on low for another 8 hours- oh boy! Delicious!! This will be on a regular rotation.I didn’t have plain kidney beans- used seasoned chili beans (black and kidney).
Fan favorite!
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