If you’re craving something hearty, comforting, and guaranteed to please a hungry crowd, this Slow Cooker Shredded Beef Chili is about to become your new favorite. Richly spiced, ultra-tender beef mingles with a mix of beans, tomatoes, and deeply savory aromatics, all bubbling away gently until every bite is packed with flavor. Whether you’re feeding family on a chilly weeknight or looking for a satisfying game-day meal, this chili will warm both stomachs and hearts. Even better, it’s a set-it-and-forget-it recipe, so you get big rewards for minimal effort.
Ingredients You’ll Need
This Slow Cooker Shredded Beef Chili comes together with pantry staples and a few simple fresh ingredients, each one playing a crucial part in the bold, robust flavor and juicy texture. Gather what you have on hand and feel free to adjust the heat or bean variety to fit your taste!
- Beef Chuck Roast (2.5 pounds, trimmed): The star of the show! This cut becomes luxuriously tender and shreds beautifully after a long, slow cook.
- Olive Oil (1 tablespoon): For searing the beef, locking in rich flavor and gorgeous color before it hits the slow cooker.
- Onion (1, chopped): Adds natural sweetness and depth to the chili base.
- Garlic (4 cloves, minced): Infuses the dish with fragrant, savory character you can taste in every bite.
- Diced Tomatoes (1 can, 14 oz): Bring bright acidity and help create a hearty, chunky texture.
- Tomato Paste (1 can, 6 oz): Intensifies the tomato flavor and thickens the chili just right.
- Kidney Beans (1 can, 15 oz, drained and rinsed): Add creamy texture and soak up the robust chili seasoning.
- Black Beans (1 can, 15 oz, drained and rinsed): Offer an earthy flavor and extra fiber, making the chili even more filling.
- Beef Broth (1 cup): Gently cooks the beef and infuses everything with extra savory depth.
- Chili Powder (1 tablespoon): Essential for the classic, smoky-sweet chili taste.
- Ground Cumin (1 tablespoon): Provides a warm, earthy backbone that rounds out the spices.
- Smoked Paprika (1 teaspoon): Adds a subtle smokiness that truly elevates the entire pot.
- Oregano (1/2 teaspoon): A pinch for herbal brightness and complexity.
- Cayenne Pepper (1/4 teaspoon, optional): For those who love an extra kick—add more or less to taste!
- Salt (1 teaspoon): Balances and brings all the flavors together.
- Black Pepper (1/2 teaspoon): Lends a hint of gentle heat and sharpness.
How to Make Slow Cooker Shredded Beef Chili
Step 1: Season and Sear the Beef
Begin by patting your beef chuck roast dry and seasoning generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the beef on all sides, about 2 to 3 minutes per side, until a deep, rich crust forms. Don’t skip this step! Searing locks in moisture, and all those caramelized bits will add rich depth to your Slow Cooker Shredded Beef Chili.
Step 2: Build Your Chili Base
Once seared, transfer the beef to your slow cooker. Add the chopped onion and minced garlic right around the meat, along with diced tomatoes and tomato paste for bold tomato flavor. Pour in the drained kidney and black beans to give your chili body and heartiness, then add the beef broth to keep everything moist and juicy as it cooks.
Step 3: Layer in the Spices
Generously sprinkle the chili powder, ground cumin, smoked paprika, oregano, and optional cayenne pepper over the contents in the slow cooker. These spices create that distinctive chili warmth and complexity. Stir gently to nestle the seasonings and ingredients around the beef, infusing it with flavor as it slowly cooks.
Step 4: Slow Cook to Perfection
Place the lid on your slow cooker and set it to low for 8 hours (or high for 5 to 6 hours if you’re short on time). Let the Slow Cooker Shredded Beef Chili bubble away until the beef is incredibly tender and ready to fall apart with a fork, filling your kitchen with the most irresistible aroma.
Step 5: Shred and Finish
When the beef is fork-tender, carefully remove it from the slow cooker. Shred it using two forks, then return those juicy shreds back into the chili. Stir well and let cook for another 10 to 15 minutes so the beef can soak up every bit of saucy, spicy flavor. Adjust seasoning if needed, and you’re ready to serve!
How to Serve Slow Cooker Shredded Beef Chili
Garnishes
No bowl of Slow Cooker Shredded Beef Chili is truly complete without a few finishing touches! Sprinkle on shredded cheese, a dollop of sour cream, fresh chopped green onions, or even a handful of crunchy tortilla chips to add color, creaminess, and a satisfying contrast in textures.
Side Dishes
This chili is delicious on its own but loves good company. Serve it with warm cornbread, fluffy rice, or even over baked potatoes for an unforgettable meal. A crisp green salad on the side adds a fresh, vibrant balance to the hearty, spiced stew.
Creative Ways to Present
Turn leftovers into next-day lunch by serving the chili spooned over nachos, inside a toasted bread bowl, or rolled up in tortillas for beefy chili burritos. It’s also fantastic ladled over fries or as a loaded topping for hot dogs on game day—unexpected but always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Slow Cooker Shredded Beef Chili to an airtight container and place it in the refrigerator. It keeps beautifully for up to 4 days, and the flavors actually intensify with a little time—making it even tastier the next day.
Freezing
For longer storage, portion the completely cooled chili into freezer-safe containers or heavy-duty freezer bags. It freezes well for up to 3 months. To avoid freezer burn, leave about an inch of space at the top of the container for expansion and label with the date.
Reheating
When you’re ready to enjoy the chili again, thaw it overnight in the fridge if frozen. Reheat gently on the stove over medium heat, stirring occasionally, until hot throughout. You can also reheat individual portions in the microwave—just add a splash of broth or water if needed to loosen it up.
FAQs
Can I use a different cut of beef for this recipe?
Beef chuck roast is ideal for shredding after a long, slow cook, but you can try brisket or boneless short ribs if that’s what you have on hand. Just make sure it’s a well-marbled, braising-friendly cut.
Is Slow Cooker Shredded Beef Chili spicy?
The chili is deeply flavorful with a gentle warmth. For a spicier kick, add extra cayenne or dice in a jalapeno along with the onions. If you prefer less heat, simply leave out the cayenne pepper.
Can I add other vegetables?
Absolutely! Feel free to toss in bell peppers, corn, or even some diced carrots or zucchini for extra color and texture. Add them at the beginning so they have time to soften and blend into the chili base.
Do I need to sear the beef first?
Searing is highly recommended because it adds richer flavor and a lovely caramelized exterior, but if you’re pressed for time, you can skip this step. The chili will still be tasty—just a little less deep in flavor.
Can I make this recipe ahead of time?
Yes! Slow Cooker Shredded Beef Chili is perfect for making ahead since it tastes even better as the flavors develop overnight. Prepare it a day in advance and simply reheat before serving for an effortless meal.
Final Thoughts
If you’re searching for that ultimate cozy dinner or want something impressive for your next gathering, give this Slow Cooker Shredded Beef Chili a try. It’s a no-fuss way to feed a group and guarantee happy, satisfied smiles around the table. I can’t wait for you to experience the depth of flavor and comfort in every spoonful!
Print
Slow Cooker Shredded Beef Chili Recipe
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Slow Cooker Shredded Beef Chili recipe is a hearty and flavorful dish perfect for a cozy night in. Tender beef simmered with beans, tomatoes, and spices creates a delicious chili that is easy to make and even better the next day. Serve with your favorite toppings for a satisfying meal.
Ingredients
Beef:
2.5 pounds beef chuck roast, 1 tablespoon olive oil
Vegetables:
1 onion, 4 garlic cloves
Canned Goods:
1 can (14 oz) diced tomatoes, 1 can (6 oz) tomato paste, 1 can (15 oz) kidney beans, 1 can (15 oz) black beans, 1 cup beef broth
Spices:
1 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon salt, 1/2 teaspoon black pepper
Instructions
- Season the beef: Season the beef chuck roast with salt and pepper.
- Sear the beef: Brown the beef in a skillet over medium-high heat.
- Transfer to slow cooker: Place the seared beef in the slow cooker.
- Add ingredients: Add onion, garlic, tomatoes, tomato paste, beans, broth, and spices.
- Cook: Cook on low for 8 hours or high for 5–6 hours.
- Shred beef: Remove beef, shred, and return to slow cooker.
- Finish cooking: Let it cook for another 10–15 minutes.
Notes
- Serve with shredded cheese, sour cream, green onions, or cornbread.
- This chili freezes well and tastes even better the next day.
- For added texture, consider adding bell peppers or corn.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 105mg
