If you love tender, pull-apart, melt-in-your-mouth beef, this Slow Cooker Shredded Beef Chili will quickly become a favorite. Warm chili spices infuse the beef as it slowly cooks until it falls apart. With beans and vegetables added, it’s a complete, comforting bowl that’s ready for plenty of toppings.
This post is sponsored by the Ohio Beef Council; all opinions are my own. Thanks for supporting beef farmers!
Happy National Chili Day! I love big pots of slow-cooked chili for cold days, and this slow cooker shredded beef chili is a staple for weeknight dinners, game day, or easy meal prep. Leftovers taste even better the next day after the flavors meld.
This easy chili is family-friendly and simple to prepare. If you enjoy this, try similar recipes like one-pot chili mac and cheese, slow cooker beef stew, or a short rib ragù for more cozy beef meals.
Why You Will Love This Shredded Beef Chili:
- Easy to prepare. Minimal hands-on time—chop, season, sear briefly, and let the slow cooker do the work. Searing the beef adds extra flavor but the recipe still feels like a dump-and-go meal.
- Nutritious and satisfying. Beef provides protein and iron, making this a hearty, nutrient-rich option for a family meal.
- Freezer friendly. This chili freezes well for up to three months in a freezer-safe container, making it convenient for quick meals later.
- Even better as leftovers. Like many soups and chilis, the flavors deepen overnight—leftovers are excellent for lunches or reheated dinners.
Recipe Ingredients:
- Beef: A chuck roast (about 3½ lb) is ideal—its marbling breaks down during slow cooking and yields tender shredded beef. Brisket can work but may be less forgiving.
- Olive oil: For searing the beef. Any high-heat oil will do.
- Onion: One medium, diced—sweet yellow, white, or red will work.
- Bell peppers: Two total (I use one red and one green), diced.
- Spices: Chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, crushed red pepper (optional), cinnamon (a pinch), salt and pepper. These give the chili its warm, layered flavor.
- Tomatoes: One can diced tomatoes (about 14.5 oz), drained or not depending on texture preference. Fire-roasted or crushed tomatoes can be substituted.
- Tomato sauce: One 15 oz can to create a smooth chili base.
- Beans: One can each of kidney beans and pinto beans (15.5 oz each), drained and rinsed. Black beans are a fine substitute.
- Green chiles: One 4 oz can diced green chiles for mild heat; use jalapeños if you want spicier chili.
- Sugar: A teaspoon to balance acidity; brown sugar may be used instead.
- Beef stock: About 1/3 cup to enhance beef flavor and maintain juiciness. Omit for a thicker chili.
- Worcestershire sauce: A teaspoon for added depth.
- Tomato paste: About 3 tablespoons to thicken the chili at the end, optional if you prefer a thinner consistency.
Step-By-Step Instructions:
For best results, let the meat sit at room temperature for about 20 minutes before searing to ensure even cooking. Cut the chuck roast into 3–4 even pieces, pat dry, and season generously with sea salt.
- Heat oil in a large skillet over medium-high heat. When shimmering, brown the beef pieces for about 2–3 minutes per side. Remove and set aside.
- Prepare and chop vegetables and drain and rinse the beans. Add the diced green chiles, bell peppers, onion, diced tomatoes, tomato sauce, beef stock, sugar, Worcestershire, and spices to the slow cooker; stir to combine.
- Place the seared beef on top of the mixture. It does not need to be fully submerged—the meat will release juices as it cooks.
- Cook on low for 8–10 hours, or on high for 4–6 hours, until the meat pulls apart easily with a fork.
- Remove beef pieces and shred with two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir in tomato paste to thicken if desired. Serve hot with your favorite toppings.
Recipe Tips:
- Sear the meat for better flavor. Browning creates caramelized surfaces that deepen the final taste, though you can skip it if short on time.
- Omit beef stock for a thicker chili. The meat releases liquid as it cooks, so leaving out the stock and draining excess tomato liquid produces a chunkier, thicker result.
- Buy larger cuts to save money. Purchasing a bigger roast and portioning it yourself can be more economical. Freeze unused portions for later.
Storage:
Refrigerate leftover chili in an airtight container for 4–5 days. Reheat on the stovetop, in a slow cooker, or in the microwave. To freeze, cool completely, transfer to a freezer-safe container, and store up to 3 months; thaw in the refrigerator before reheating.
Serving Suggestions:
This chili is versatile. Try it spooned into roasted sweet potatoes, served with cornbread, over spaghetti (Cincinnati-style), or over white rice. It also pairs well with chips and fresh toppings like guacamole or salsa.
Favorite Chili Toppings:
Beyond cheddar and sour cream, try:
- Fresh or pickled jalapeños
- Sliced green onions
- Avocado
- Chopped bacon
- Crackers or tortilla chips (Fritos are a favorite)
- Diced tomatoes
- Cilantro
- Hot sauce
- Pickled onions
- Cornbread or cornbread croutons
- A squeeze of lime juice
Other Beef Recipes:
-
Slow Cooker Beef Mushroom Stew Recipe
-
Simple Ground Beef Pasta Skillet
-
Crock Pot Shredded Beef
-
Crockpot Chuck Roast Recipe
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Slow Cooker Shredded Beef Chili
Ingredients
- 3½ lb beef chuck roast, approximately
- 1 tsp sea salt (to season meat), more or less as desired
- Olive oil
- 2 bell peppers (I use 1 green and 1 red), small diced
- 1 medium onion, small diced
- 1 can (approx. 15 oz) tomato sauce
- 1 can (approx. 14.5 oz) diced tomatoes
- ⅓ cup beef stock
- 1 tsp Worcestershire sauce
- 1 can kidney beans, rinsed (15.5 oz)
- 1 can pinto beans, rinsed (15.5 oz)
- 1 can green chiles (4 oz)
- 3 T chili powder
- 1 T cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp onion powder
- ½ tsp pepper
- ½ tsp sea salt
- ⅛ tsp cinnamon
- 1 tsp sugar
- ¼–½ tsp crushed red pepper (optional)
- 3 T tomato paste
Instructions
- Let the meat sit at room temperature for about 20 minutes. Cut the chuck roast into 3–4 even chunks, pat dry, and season generously with sea salt.
- Heat olive oil over medium-high heat in a large skillet. Brown the beef about 2–3 minutes per side. Remove and set aside.
- Add diced green chiles, bell peppers, onion, diced tomatoes, tomato sauce, beef stock, sugar, Worcestershire, and spices to the slow cooker; stir to combine. Place the seared beef on top.
- Cook on low for 8–10 hours, or on high for 4–6 hours, until the meat pulls apart easily.
- Remove the beef, shred with two forks, discard large pieces of fat, return shredded beef to the slow cooker, and stir in tomato paste to thicken if desired. Serve with preferred toppings.
Notes
Searing the meat enhances flavor. Browning creates caramelization that layers flavor in the finished chili.
For a thicker chili, omit the beef stock. Drain excess tomato liquid if you want a chunkier texture.
Storage: Keep refrigerated in an airtight container up to 5 days, or freeze up to 3 months.
Nutrition
Carbohydrates: 29 g,
Protein: 46 g,
Fat: 24 g
Nutrition information is an approximation.