Slow Cooker Shredded Beef Chili

1 hour Cook
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NomNom Recipes 19 1

Slow Cooker Chili Shredded Beef is my signature chili recipe with pulled beef! A deeper and more complex flavor than a classic Chilli Con Carne, the beef is simmered in a rich, tangy sauce until tender and tender, then gently separated before being poured into the sauce.

Make in your slow cooker or pressure cooker, on the stove or in the oven. Guidance provided for everyone!

Shredded Beef
Slow Cooker Shredded Beef ChiliNomNomWow

Shredded Beef Chili

As far as I know, the title of best chili in the world still belongs to the first Ben’s Chili Bowl in Washington DC. It is an institution with seedy charm. The kind of place where you have to fight for a table and shout for your order.

Give me any day in the silence of food!

A visit to Ben’s was the catalyst for me to make my own signature chili sauce.
I didn’t even try to copy that because I knew it was impossible. It’s like trying to crack the KFC code! (I tried it)

So, my friends, this is my signature pepper. Pulled beef chili. The same rich, complex and intensely spicy flavors of a classic chili sauce – with juicy shredded beef!

What you need

That’s all the grated beef chili you need.

No paprika?
That’s right (she said firmly). Paprika, as you know it in the United States, is actually a spice blend made from spices like paprika, cumin, and oregano. Besides not being readily available outside of the United States, the flavor of paprika varies from brand to brand.
Since it’s made from base spices, it’s best to make your own, which we’ve done here – more consistent flavor!

How to make it

Here’s how to make it in the slow cooker.

The key step is to roast the beef well. Color = taste, not only on the beef, but also in the sauce, since any brown bits left on the pan after the beef browned dissolved into the liquid and added extra flavor to the sauce.

That being said, I sometimes skip the tan (only in an emergency!).

What to serve with Shredded Beef Chili

Much like a “regular” chili made with ground/minced meat, packed in a bowl and served with something on the side to thin out!

  • Nachos – my favorite!
  • Cornbread – in muffins or in pans (cut into pieces)
  • Served with tortillas, rolls or the like
  • Bowl of rice
  • Stuffed in baked potatoes!


In my world, the chili topping is as important as the slam dunk part. Non-negotiable items are:

  • Grated Cheese
  • Sour Cream
  • Cilantro/Coriander Leaves

Very popular items include:

  • Diced Avocado or Guably Slot I-4 will increase a little (4 limes – 4 locations) Pressure works wonders)
  • Jalapenos, finely chopped – very on theme, spicier extra fresh
  • This is mine! on the recipe.

If you have any questions, please leave a comment below and I’ll be sure to answer!

Slow Cooker Shredded Beef Chili

Slow Cooker Shredded Beef Chili

Slow Cooker Chili Shredded Beef is my signature chili recipe with pulled beef! A deeper and more complex flavor than a classic Chilli Con Carne, the beef is simmered in a rich, tangy sauce until tender and tender, then gently separated before being poured into the sauce. Make in your slow cooker or pressure cooker, on the stove or in the oven. Guidance provided for everyone!
prep time
10 mins
cooking time
1 hour
total time
1 hour 10 mins




  • 2kg / 4lb beef chuck roast (Note 1)

  • 2 tbsp olive oil

  • 1 tsp EACH salt and pepper


  • 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)


  • 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


  • 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


  • 3 tbsp cornflour / corn starch

  • 1/4 cup (65ml) beef broth/stock or water



Brown Beef (Note 2)

Cut beef into quarters. Season with salt and pepper.
Heat 1/2 of the oil in a heavy-bottomed saucepan over high heat. Brown the beef all over - about 1 1/2 minutes on each side, then remove to a plate.


Add a little oil if necessary.
Add garlic, onion and bell pepper and sauté until caramelized, about 2-3 minutes.
Add 1/2 cup beef broth and bring to a boil, scraping up the bottom of the pan to dissolve the browned bits in the liquid. Simmer for 30 seconds, then scrape everything into the slow cooker. Chapter

Slow Cooking!

Add beans, tomatoes, tomato sauce, beef broth and chili spices to slow cooker.
Stir, then add the beef - it won't be completely submerged and the beef juice will raise the level (see video).
Cook at low temperature for 8 hours.
Remove beef from slow cooker and shred with two forks.

Thicken Sauce

Combine cornmeal with 1/4 cup beef broth and pour into slow cooker. Add the beef and simmer another 20 minutes to thicken the sauce.
Adjust seasoning to taste with salt and pepper.


Serve with toppings of your choice such as sour cream, chunks of guacamole or avocado, grated cheese, cilantro/cilantro. Serve with nachos or cornbread for dipping, or over rice!


Beef - Beef is ideal because its fat is well-marbled, making it juicy and easy to tear. Boneless beef ribs are also ideal - very juicy and nicely cut (slightly thinner than steak). Other cuts that work: Brisket also works, but leaner Bolar Blade Roast - very lean, but excellent, adds 1 hour to cooking time Homemade Paprika - a spice blend of paprika sold in the USA. Flavors vary by brand and are not readily available off site. So I prefer to make my own - the flavor of the dish is more consistent. 3. Searing the beef adds extra flavor and also helps seal in the beef juices. But this is an optional step - skip it to save time, just throw everything in the slow cooker and it will still be delicious! Alternate Cooking Methods: Stove & Oven - Add 1 cup water and simmer covered and simmer for 2.5 hours or in the oven at 160°C/320°F for 3 hours (covered). If necessary, finally adjust the amount of broth with water (depending on the amount of evaporation, which depends on the weight of the lid) in the refrigerator 4-5 days, or 3 months in the refrigerator (thaw and then reheat). Nutrition per serving, chili only (no garnish) Nutrition per serving, Chili only (no toppings)
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