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If you love tender, pull apart, melt in your mouth beef, then this slow cooker shredded beef chili recipe is going to be a new favorite! Warm and cozy chili spices flavor this beef that falls apart and will warm you up with each bite. Beans and veggies added to make this a complete meal in a bowl–ready for lots of toppings!
Why We Love This Shredded Beef Chili
Happy National Chili Day! This for sure is a celebration of one of my favorite cold weather foods and I am so here for it. I love slow cooking a huge pot of chili on Sunday’s and eating leftovers through the week and this slow cooker shredded beef chili is a new favorite in the rotation!
It’s so easy to make. The key to any good slow cooker recipe! As simple as chopping the ingredients and tossing it all together. Searing the beef is probably the only extra step, but very well worth it.
Freezer friendly. This chili recipe freezes really well. You can place in a freezer safe container for up to 3 months so you have a meal on hand and ready when you aren’t really up for cooking dinner on a given night. Or freeze individual servings for lunches and grab and go meals.
A great meal as leftovers. I always find soup and chili recipes better the next day. Making a big pot of this shredded beef chili delivers two meals at least for our family and as leftovers, it has more time to really soak in all the flavor and spices.
If you love this recipe, then you will certainly enjoy this one pot chili mac and cheese, slow cooker beef stew, one-pot beef stroganoff or short rib ragù.
And for more amazing crockpot recipes, try these: Crock Pot Mississippi Pot Roast, Crock Pot Creamy Chicken Pasta, Crockpot Creamy White Chicken Chili, Slow Cooker Chili Recipe (No Beans) and my favorite Crockpot Chuck Roast Recipe.
Ingredient Notes
- beef: for tender shredded beef, a chuck roast is ideal not just in this recipe, but really any crock pot pulled beef recipe. A tough cut of meat is actually best for shredded beef options and slow cooking in general and that’s why the chuck roast does so well here. Look for nice marbling throughout the cut of meat for the most tender meat. You could opt for brisket, but it doesn’t have the same marbling as chuck roast.
- onion: we use a sweet yellow onion typically when making this shredded beef chili recipe but a red onion or white can work as well.
- bell peppers: one red and one green pepper is our preference but if you have other favorites, use those!
- spices: the key to a cozy chili is in the spices. I went with warm chili spices like chili powder, cumin, and smoked paprika with a touch of heat from crushed red pepper and a touch of sweetness from the cinnamon. Oregano, garlic powder and onion powder are also perfect flavor enhancers here! If you want to add a hint of cayenne pepper you can do that as well!
- tomatoes: diced canned tomatoes are easy and convenient. You can use crushed if you prefer or fire roasted tomatoes are great as well.
- tomato sauce: this is not to be confused by marinara or spaghetti sauce. Just a can of plain tomato sauce usually found with the canned tomatoes
- beans: pinto beans and kidney beans are our favorite, and I like to use low or no sodium beans so I can have the control of the saltiness when making this. Black beans are also a good option if you prefer them.
- green chilies: canned diced green chiles. You can use jalapeños for spicier beef chili
- sugar: a touch of sugar helps cut the acidity of the chili and smooths it out. You can alternatively use brown sugar if desired.
- beef stock: this will enhance the beef flavor a bit and keep everything nice and juicy when cooking. If you want your chili extra thick, you can actually omit this ingredient. Beef broth will work just fine in place of stock.
- Worcestershire: a hint of this rounds out any beef recipe in my opinion!
- tomato paste: this is used to thicken the chili up in the end. If you prefer your chili thinner, by all means, omit this!
Step-By-Step Instructions
Step 1: Cut the chuck roast into 3-4 pieces. Pat dry with a paper towel and season generously with sea salt.
Step 2: Add the meat to a hot skillet with oil. Sear uninterrupted about 2-3 minutes on each side. It will easily pull away from the pan when it’s ready.
Step 3: Prepare and chop all of the vegetables and drain and rinse the beans. Add the vegetables, beans, tomatoes, sauce and seasoning to the crockpot. Stir to combine. Add the seared beef to the other ingredients in the crock pot. You don’t have to submerge it completely, as it cooks and released juices, it will continue to be covered.
Step 4: Cook the chili on low heat for about 8-9 hours or until the meat easily falls and pulls apart to shred with a fork. Or cook on high heat for about 4-6 hours.
Step 5: When the meat is ready, remove the pieces from the crockpot and shred using two forks, removing any large pieces of fat. You can opt to shred the meat while still in the slow cooker, but I prefer doing it this way.
Step 6: Add the shredded beef back into the slow cooker and stir in the tomato paste to allow the chili to thicken. Serve with your favorite toppings and enjoy!
Recipe Tips
For best results, take the time to sear the meat. While searing your beef chuck roast before is not entirely necessary, it is a step I strongly suggest for the best flavor. Searing meat before adding it to your slow cooker will add layers of flavor and caramelizes the meat. I don’t always do it–for instance, not required in this Crockpot Chuck Roast Recipe, but when I take the time to sear, it’s a game changer.
If you prefer a super thick chili, omit the beef stock. This chili is fairly chunky and thick but everyone has their own preference. There will be juices released as the meat cooks so this can thin it out a bit as well. Simply leave out the broth and drain excess liquid out of the canned tomatoes as well.
Chuck roast will shred/fall apart easily when it reaches an internal temperature between 200°F and 210°F. 205°F is the ideal number for that tender, melt in your mouth meat. You can shred the meat when it reaches this temperature, and if it hasn’t reached it yet, give it more time.
Storage
To store leftover chili, place in an airtight container and refrigerate for about 4-5 days. You can reheat the chili stove top, in the crock pot or in the microwave.
If you want to freeze this shredded beef chili, allow it to cool completely first. Then place in a freezer safe container and freeze up to 3 months. You can thaw it in the refrigerator before reheating.
Shredded Beef Chili Serving Suggestions
This crockpot chili is pretty much more than a meal in itself, but there are still some delicious foods to serve along with it. We like to spoon our chili into roasted sweet potatoes a lot. Or serve it along side anything cornbread related for sure!
Since we are from Cincinnati, chili is often served over spaghetti here so my husband often expects that. This also would be great over white rice I think! Some people in the midwest swear by serving chili with cinnamon rolls, but I am not certain that’s for me–you do you, though!
You can whip up some guacamole or roasted tomato salsa that can be served along with your chili with chips or over top!
Favorite Chili Toppings
Aside from the obvious favorite toppings like cheddar cheese and sour cream, there are so many amazing options to top a big bowl of beef chili!
- jalapeños (fresh or pickled)
- sliced green onion
- avocado
- chopped bacon
- crackers or tortilla chips (we LOVE adding Fritos)
- diced tomatoes
- cilantro
- a drizzle of hot sauce
- pickled onions
- cornbread or cornbread croutons
- a squeeze of lime juice
More Beef Recipes
Slow Cooker
Crockpot Chuck Roast Recipe
Slow Cooker
Crock Pot Shredded Beef
Slow Cooker
Slow Cooker Shredded Beef Tacos
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Slow Cooker Shredded Beef Chili
Ingredients
- 3-3½ 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 tomato sauce, approx. 15 oz.
- 1 can diced tomatoes, approx. 14.5 oz
- 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 Tbsp chili powder
- 1 Tbsp 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 Tbsp tomato paste
Instructions
- For best results, allow your meat to sit out about 20 minutes before searing for even cooking. Cut the chuck roast into 3-4 even chunks. Pat the meat dry and season generously with sea salt.
- Heat olive oil over medium high heat in a large skillet. When oil is glistening, add the pieces of meat. Brown the beef about 2-3 minutes on each side. Remove from the skillet and set aside on a plate until ready to add to the slow cooker.
- Add the chiles, veggies, beans*, tomatoes, tomato sauce, beef stock, sugar, Worcestershire sauce, spices and seasoning to the crockpot. Stir to combine. Add the seared beef to the other ingredients in the crockpot. You don't have to submerge it, as it cooks the meat will release juices.
- Cook the chili on low heat for about 8-9 hours or until the meat easily pulls apart to shred with a fork. The meat will shred easily when it reaches an internal temperature of about 205°F. (You can also cook on high heat for about 4-6 hours.)
- When the meat is ready, remove the beef pieces from the crockpot and shred using two forks, removing any large pieces of fat. Add the shredded beef back into the slow cooker and stir in the tomato paste and heat another several minutes to thicken. Serve with your favorite toppings and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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When do the beans need to be added to the crockpot, it doesn’t say in the instructions?
Hi! This has been on the site for years and I missed that. Add them in with the tomatoes, chiles, etc. Fixing this!
How much does a single batch yield?
Hi! this can vary a bit just based on how much juices are released from the meat. I usually get about roughly 8 cups of chili, more or less.
I’m not making the double batch until Thursday. I’m sure I can just use low heat and try to replicate a slow cook. But do you think in the oven or on the stove?
Also–I used this recipe a couple of months ago and garnished with fresh jalapeño. SO good.
Oh ok, good! I actually think stove top would likely mimic slow cooking a bit more than the oven from what I have read!
I’m making a double batch and I’m concerned that it won’t fit in the crock pot. Do you have any advice for cooking in a dutch oven on the stove or in the oven?
Shoot so sorry for the delay on this. We were moving over the weekend. Hoping it all went ok!!
What does T mean on the recipe? Is it meant to stand for teaspoon?
Hi! The T is tablespoon!