Slow Cooker Shredded Beef Chili
This is the kind of chili you make when you want something hearty, comforting, and impressive without doing, well… too much. I first made this when I had friends over for a cozy dinner, and not one person left without asking for the recipe. Some even took leftovers. (Yes, I noticed.)🙂
What makes this chili so good is how everything just melts together. You get this deeply savory base with soft, shredded beef tangled in the sauce like they were made for each other. It’s also super low effort. Toss everything into a slow cooker and go about your day. Come back to magic.
If you’ve ever felt like regular chili was too meh or lacked that meaty punch, you’re going to love this one. It’s smoky, beefy, saucy, and a tiny bit spicy (but you’re in charge of that part).
What You’ll Need
For the beef
- 2 kg / 4 lb beef chuck, cut into 4 big chunks
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
For the flavor base
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 large red bell pepper, chopped
- 1/2 cup beef broth (or water)
For the chili
- 2 x 400g (14 oz) cans red kidney beans, drained
- 800 g (28 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1 cup beef broth
Spice mix
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tsp cayenne (optional or to taste)
- 1 tsp salt
- 1/2 tsp black pepper
For thickening
- 3 tbsp cornstarch
- 1/4 cup beef broth
Tools You’ll Need
| Tool | Use |
|---|---|
| Slow Cooker | The MVP. Set it, forget it. |
| Skillet | For browning beef and aromatics |
| Cutting Board + Knife | For prep work |
| Measuring Cups | Accuracy matters with spices |
| Mixing Bowl | Handy for spice mix or thickening slurry |
Pro Tips
- Brown your beef. I know, I know. It’s tempting to skip it. But searing those beef chunks gives your chili way more flavor. That crusty edge is everything.
- Spice to your comfort zone. The cayenne is optional, and totally customizable. Start small. You can always add heat, but taking it out? Yeah, not so much.
- Make it a day ahead. This chili actually tastes better the next day. The flavors deepen and become even richer.
- Freezer-friendly = sanity saver. Double the recipe, stash half in the freezer, and thank yourself later. You’ll have a full dinner waiting on a weeknight with zero effort.
- Top it your way. Cheese, sour cream, chopped onions, avocado, lime juice… your chili, your rules.
Substitutions and Variations
| If you don’t have… | Try this instead… |
|---|---|
| Beef chuck | Brisket or boneless short ribs |
| Red kidney beans | Black beans or pinto beans |
| Crushed tomatoes | Canned diced tomatoes (blend them) |
| Cornstarch | Arrowroot powder or flour |
| Bell pepper | Zucchini or chopped carrot |
Want to go vegetarian? Use lentils, mushrooms, and more beans. You’ll miss the beefy vibe a bit, but it’ll still be satisfying.
Make Ahead Tips
- Chop your onions, garlic, and pepper the night before and store them in a sealed container.
- Make your spice mix in advance and keep it in a small jar or zip bag.
- You can sear the beef the night before too, and refrigerate it until you’re ready to assemble.
How to Make It
- Heat 1 tbsp olive oil in a large skillet over high heat. Season the beef with salt and pepper. Sear the beef chunks on all sides until browned. Transfer to slow cooker.
- In the same skillet, add the remaining oil, garlic, onion, and bell pepper. Sauté until softened. Pour in 1/2 cup broth to deglaze the pan and scrape up those flavorful brown bits. Add everything to the slow cooker.
- Add the kidney beans, crushed tomatoes, tomato paste, 1 cup beef broth, and all the spices. Give it a good stir.
- Cover and cook on low for 8 hours or high for 5 hours, until beef is fall-apart tender.
- Remove beef, shred it with two forks, then return it to the pot. Mix well.
- In a small bowl, whisk together cornstarch and 1/4 cup broth to make a slurry. Stir into the chili and cook on high for another 20 minutes until thickened.
- Serve hot with your favorite toppings.
Extra Details That Actually Help
Nutrition Snapshot (per serving – approx. 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~550 kcal |
| Protein | ~45 g |
| Carbohydrates | ~30 g |
| Fiber | ~8 g |
| Fat | ~28 g |
Diet-Friendly Swaps
- Keto: Skip the beans, add chopped mushrooms instead.
- Low sodium: Use low-salt broth and canned tomatoes.
- Dairy-free: This chili already is! Just watch your toppings.
Pair With…
- Cornbread muffins or warm tortillas
- Simple avocado salad with lime
- Cold beer or sparkling water with citrus
Save Time By…
- Using pre-chopped frozen onions/peppers
- Buying pre-trimmed chuck roast
- Mixing your spice blend in bulk and keeping it in a spice jar
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days. Reheat on the stove or microwave.
- Freezer: Portion into freezer-safe bags or containers. Lay flat to freeze for easy stacking. Thaw overnight in the fridge and reheat.
- Reheating Tip: Add a splash of water or broth if the chili thickens too much when cold.
FAQ
Can I use ground beef instead of chuck? Yes, but it’ll be a different experience. Still tasty, but you’ll lose the rich, shredded texture.
How spicy is this? Mild to medium. Cayenne is the only spicy thing and you control how much goes in.
Can I cook it on the stovetop? Yes, just let it simmer for 2.5 to 3 hours on low heat with a lid, stirring occasionally. Check that the beef is tender enough to shred.
Do I really need the slurry? You can skip it if you like thinner chili. But the thickened version is velvety and holds toppings like a champ.
Wrap Up
This slow cooker shredded beef chili is the kind of dish that makes people lean back in their chairs and smile at the bowl in front of them. It’s rich, savory, and feels like a reward for getting through your day.
If you give it a try, I’d love to know how it turned out for you. Share what toppings you added or if you made any fun changes. And if you have any questions along the way, drop them in the comments. Happy chili-making!
