If you love tender, pull-apart, melt-in-your-mouth beef, this Slow Cooker Shredded Beef Chili is sure to become a favorite. Warm, cozy chili spices infuse the beef so it falls apart with each bite. Beans and vegetables make this a complete, satisfying meal in a bowl—perfect for piling on toppings.
This post is sponsored by the Ohio Beef Council. All opinions are my own. Thanks for supporting beef farmers!
Happy National Chili Day! This recipe celebrates one of my favorite cold-weather meals. I love slow-cooking a big pot on Sundays and enjoying leftovers during the week, and this slow cooker shredded beef chili has become a go-to.
This easy chili is ideal for weeknight dinners, game day, or simple meal prep. Minimal active time and a long, slow cook yield a comforting, hearty dish the whole family will enjoy.
If you like this recipe, try it paired with other comforting beef dishes like chili mac, slow cooker beef stew, beef stroganoff, or a short rib ragù. It also fits nicely alongside classic crockpot recipes such as Mississippi pot roast or creamy chicken pasta.
Why You Will Love This Shredded Beef Chili:
- Easy to make. This slow cooker chili requires minimal prep—chop, season, and combine. Searing the beef first is optional but recommended for better texture and deeper flavor.
- A complete, nutritious meal. Beef adds satisfying protein and essential nutrients like iron. Combined with beans and vegetables, this chili makes a balanced, filling bowl.
- Freezer friendly. The chili freezes well for up to three months in a freezer-safe container. Portion into individual servings for easy lunches or quick dinners.
- Even better as leftovers. Chili often tastes richer the next day after the flavors meld. Make a large batch and enjoy multiple meals.
Curious about how beef goes from pasture to plate? Ohio’s beef farmers emphasize animal care, environmental stewardship, and producing safe, healthy beef. Their commitment supports quality beef for your family’s table.
Recipe Ingredients:
- Beef: Chuck roast is ideal for tender shredded beef thanks to its marbling. Brisket can be used but may be less marbled.
- Olive oil: For searing the beef. Any high-heat oil will work.
- Onion: Sweet yellow is typical, but red or white onions are fine.
- Bell peppers: One red and one green are recommended, diced.
- Spices: Chili powder, cumin, smoked paprika, crushed red pepper (optional), cinnamon, oregano, garlic powder, and onion powder create warm, layered flavor.
- Tomatoes: Canned diced or crushed tomatoes; fire-roasted works well too.
- Tomato sauce: Plain canned tomato sauce (not marinara).
- Beans: Pinto and kidney are preferred; low- or no-salt canned beans let you control seasoning. Black beans are another option.
- Green chiles: Canned diced green chiles; substitute jalapeños for more heat.
- Sugar: A teaspoon helps balance acidity. Brown sugar can be used instead.
- Beef stock: Enhances beef flavor and keeps the chili juicy. Omit for a thicker chili.
- Worcestershire: Adds depth to the beef flavor.
- Tomato paste: Stir in at the end to thicken the chili; skip if you prefer a thinner texture.
Step-By-Step Instructions:
Tip: Let the meat sit at room temperature for about 20 minutes before searing for more even cooking. Cut a 3–4 lb chuck roast into 3–4 even chunks, pat dry, and season generously with sea salt.
- Sear the beef: Heat olive oil over medium-high heat in a large skillet. When the oil shimmers, brown the beef 2–3 minutes per side. Remove and set aside.
- Prepare the crockpot: Chop the vegetables and drain and rinse the beans. Add the chiles, peppers, onion, diced tomatoes, tomato sauce, beef stock (or omit for thicker chili), sugar, Worcestershire, spices, and seasonings to the slow cooker. Stir to combine.
- Add the beef: Nestle the seared beef into the mixture. It does not need to be fully submerged; juices released during cooking will cover it.
- Cook low and slow: Cook on low for about 8–10 hours until the meat shreds easily with a fork, or on high for 4–6 hours.
- Shred and finish: Remove the beef pieces, shred with two forks, discard large pieces of fat, and return the meat to the slow cooker. Stir in tomato paste to thicken if desired. Serve with your favorite toppings.
Recipe Tips:
- Searing adds flavor. Browning the chuck roast before slow cooking develops caramelized notes and deeper flavor, though it’s optional.
- For thicker chili, skip the stock. Omit beef stock and drain excess tomato liquid for a chunkier, thicker result.
- Buy larger cuts to save money. Buying a larger roast and cutting it yourself often reduces cost per pound. Freeze portions you won’t use immediately.
Storage:
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat on the stovetop, in a slow cooker, or in the microwave. To freeze, cool completely, transfer to freezer-safe containers, and freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Shredded Beef Chili Serving Suggestions:
This chili is hearty enough on its own but pairs beautifully with a few sides. Spoon chili into roasted sweet potatoes, serve it with cornbread or cornbread croutons, or ladle it over spaghetti or white rice for regional favorites. For game day, serve with chips and quick salsas like guacamole or roasted tomato salsa.
Favorite Chili Toppings:
Beyond the classics of cheddar and sour cream, consider:
- Jalapeños (fresh or pickled)
- Sliced green onion
- Avocado
- Chopped bacon
- Crackers or tortilla chips (Fritos are a popular choice)
- Diced tomatoes
- Cilantro
- A drizzle of 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), or to taste
- Olive oil for searing
- 2 bell peppers (1 green, 1 red), small diced
- 1 medium onion, small diced
- 1 can tomato sauce (about 15 oz)
- 1 can diced tomatoes (about 14.5 oz)
- ⅓ cup beef stock (optional)
- 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 into 3–4 even chunks, pat dry, and season with salt.
- Heat oil in a large skillet over medium-high heat. Sear beef 2–3 minutes per side until browned. Remove and set aside.
- Add diced peppers, onion, chiles, tomatoes, tomato sauce, beef stock (if using), sugar, Worcestershire, and all spices to the slow cooker. Stir to combine.
- Place seared beef on top of the mixture. Cook on low for 8–10 hours or high for 4–6 hours, until the meat shreds easily.
- Remove beef, shred with two forks, discard large fatty pieces, and return shredded beef to the slow cooker. Stir in tomato paste to thicken if desired. Serve with toppings.
Notes
Searing the meat enhances flavor but is optional. For a thicker chili, omit beef stock and drain excess tomato liquid. Store chilled for up to 5 days or freeze up to 3 months.
Nutrition (approx.)
Calories: 506 kcal | Carbohydrates: 29 g | Protein: 46 g | Fat: 24 g