Slow Cooker Shredded Beef Chili

This slow cooker shredded beef chili is a rich, hearty dish packed with tender, fall-apart beef, bold spices, beans, and tomatoes. It’s a set-it-and-forget-it meal that brings comfort and deep flavor with minimal effort—perfect for busy weeknights or game day gatherings.

Why You’ll Love This Recipe

• Incredibly easy—just throw everything into the slow cooker
• Deep, bold chili flavor with melt-in-your-mouth shredded beef
• Great for meal prep and freezer meals
• Versatile—you can adjust the spice level and ingredients easily
• Feeds a crowd and reheats beautifully
• A no-fuss dinner that feels like it simmered all day
• Pairs perfectly with toppings like cheese, sour cream, and jalapeños
• Can be made gluten-free
• Ideal for cozy, cold-weather meals
• A guaranteed hit at potlucks and parties

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast, cut into large chunks
• Olive oil
• Yellow onion, chopped
• Garlic, minced
• Bell pepper, diced
• Kidney beans, drained and rinsed
• Pinto beans, drained and rinsed
• Diced tomatoes
• Tomato sauce or tomato paste
• Beef broth
• Worcestershire sauce
• Chili powder
• Ground cumin
• Smoked paprika
• Dried oregano
• Garlic powder
• Onion powder
• Salt and black pepper

Directions

1. Heat olive oil in a skillet and sear beef chunks on all sides (optional but recommended).
2. In the slow cooker, layer onions, garlic, bell pepper, beans, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and all the seasonings.
3. Add the seared beef on top and cover.
4. Cook on low for 8–10 hours or high for 4–6 hours, until beef is tender.
5. Remove the beef, shred it with two forks, and return it to the slow cooker.
6. Stir everything together and let it cook uncovered for 20 more minutes to thicken.
7. Serve hot with your favorite toppings like shredded cheese, sour cream, cilantro, and jalapeños.

Servings and timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 8–10 hours on low or 4–6 hours on high
• Total Time: 8–10 hours (hands-off)

Variations

• Make it spicier with chipotle peppers in adobo sauce
• Use black beans or omit beans for a Texas-style chili
• Try brisket or short ribs instead of chuck roast
• Add corn or zucchini for more texture and nutrition
• Use fire-roasted tomatoes for a smoky depth

Storage/reheating

• Store in airtight containers in the fridge for up to 5 days
• Freeze for up to 3 months; thaw overnight in the refrigerator
• Reheat on the stovetop or in the microwave, adding a splash of broth if needed

FAQs

What’s the best cut of beef for shredded chili?

Beef chuck roast is ideal because it’s well-marbled and shreds easily after slow cooking.

Can I skip browning the beef?

Yes, but searing adds extra flavor that enhances the chili.

Can I use ground beef instead?

You can, but the texture will be different—use 2 lbs of ground beef and cook it before adding.

Is this recipe spicy?

It’s mild to medium. Adjust chili powder or add hot sauce for more heat.

Can I make this ahead of time?

Absolutely. The flavors deepen overnight, making it perfect for make-ahead meals.

How do I thicken my chili?

Cook uncovered for 20 minutes after shredding the beef or stir in tomato paste.

What toppings go well with this chili?

Cheddar cheese, sour cream, green onions, cilantro, jalapeños, or crushed tortilla chips.

How can I make this chili gluten-free?

Ensure your broth and Worcestershire sauce are gluten-free.

Can I use a pressure cooker or Instant Pot?

Yes—pressure cook on high for 60–70 minutes and shred the beef afterward.

Can I double the recipe?

Yes, just make sure your slow cooker is large enough to hold everything comfortably.

Conclusion

Slow cooker shredded beef chili is the ultimate no-fuss comfort food. With rich, deep flavors and tender beef that falls apart effortlessly, it’s a hearty meal that satisfies on every level. Whether for family dinners, meal prep, or parties, this chili is sure to be a favorite in your recipe rotation.

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