If you’re craving a meal that practically cooks itself while filling your home with mouthwatering aromas, this Slow Cooker Shredded Beef Chili is about to become your new obsession. Hearty, deeply flavored, and perfect for busy days or crowd-pleasing comfort, this classic chili uses simple ingredients yet turns out spectacularly tender thanks to that low-and-slow magic. Whether it’s a cozy family dinner or you’re showing off at the next potluck, this is the kind of dish that draws everyone to the table.
Ingredients You’ll Need
The magic of Slow Cooker Shredded Beef Chili is in how humble ingredients come together for bold flavor. Each element plays its role—from the beef that melts apart to the spices that add a gentle kick and warmth. Let’s break down what you’ll need and a quick tip for each:
- Beef chuck roast (2.5 pounds, trimmed): Look for well-marbled, boneless chuck so the meat becomes ultra-tender and shreds beautifully.
- Olive oil (1 tablespoon): Adds a subtle richness and helps create that gorgeous sear on the beef for extra flavor.
- Onion (1, chopped): A must for a savory flavor base and a touch of natural sweetness.
- Garlic cloves (4, minced): Don’t skimp—garlic brings out the best in beefy chili.
- Diced tomatoes (1 can, 14 oz): These bring freshness, acidity, and juiciness to the chili’s sauce.
- Tomato paste (1 can, 6 oz): Adds concentrated tomato richness and helps thicken the chili.
- Kidney beans (1 can, 15 oz, drained and rinsed): The classic chili bean for great bite and slightly sweet flavor.
- Black beans (1 can, 15 oz, drained and rinsed): Mild, creamy, and earthy—a chili essential.
- Beef broth (1 cup): Infuses the whole pot with extra depth and savory complexity.
- Chili powder (1 tablespoon): The spice backbone—don’t be shy!
- Ground cumin (1 tablespoon): Adds an aromatic, slightly smoky note that screams chili.
- Smoked paprika (1 teaspoon): For a subtle, smoky undertone and beautiful color.
- Oregano (1/2 teaspoon): Brings earthy, herbal brightness to the mix.
- Cayenne pepper (1/4 teaspoon, optional): Dial this up or down for your personal heat preference.
- Salt (1 teaspoon): Essential to wake up all the flavors.
- Black pepper (1/2 teaspoon): For gentle, balanced spice.
How to Make Slow Cooker Shredded Beef Chili
Step 1: Season and Sear the Beef
Start by generously seasoning your beef chuck roast on all sides with salt and black pepper. Heat the olive oil in a heavy skillet over medium-high heat, then sear the beef for 2–3 minutes per side until a deep, golden crust forms. This step delivers lots of flavor and that signature “slow-cooked” taste right from the start. Transfer the seared beef straight into your slow cooker.
Step 2: Layer in Aromatics and Beans
Scatter the chopped onion and minced garlic around the beef in the slow cooker. These will cook down for hours, releasing sweetness and infusing every bite of chili with depth. Add the diced tomatoes, tomato paste, kidney beans, black beans, and pour in the beef broth. This is your canvas: rich, savory, colorful, and aromatic, even before the spices go in!
Step 3: Add the Spices and Combine
Time for the personality of your Slow Cooker Shredded Beef Chili! Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and a pinch of cayenne if you want a little fire. Give everything a good stir, nestling the beef among its flavor-packed companions. The mixture should look hearty and inviting, even before the long cook.
Step 4: Slow Cook to Perfection
Pop on the lid and let your slow cooker work its magic. Set it to low for 8 hours (or high for 5–6 hours if you’re short on time). Low and slow is the secret behind that ultra-tender beef that practically shreds itself with a fork. Let the anticipation build—this is where deep flavor develops!
Step 5: Shred the Beef and Finish
When the time’s up, carefully remove the beef roast and place it on a cutting board. Use two forks to shred it into chunky, bite-sized pieces—it will fall apart easily. Return the shredded beef to the slow cooker, stir it in, and let the chili cook for another 10–15 minutes. This last step melds all the flavors, and your Slow Cooker Shredded Beef Chili is officially ready to serve.
How to Serve Slow Cooker Shredded Beef Chili
Garnishes
The finishing touches make every bowl pop! Top with shredded cheese, a dollop of sour cream, a shower of sliced green onions, or even fresh cilantro. The richness of the chili loves a creamy contrast or a bright, herbal hit—don’t skip these simple upgrades.
Side Dishes
A wedge of golden cornbread is practically a must with this chili, soaking up every drop of the robust sauce. You can also serve with tortilla chips for crunch, or a light green salad to freshen things up on the side. If you want a “chili bar” vibe, offer different breads and dippers for fun.
Creative Ways to Present
Try loading the Slow Cooker Shredded Beef Chili over baked sweet potatoes or steamed rice for a full, hearty meal. Or, ladle it into small bread bowls for a cozy dinner party presentation. Leftovers also make fantastic nacho or taco fillings the next day!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Shredded Beef Chili keeps especially well. Simply cool it to room temperature and transfer to airtight containers. It’ll stay delicious in the fridge for up to 4 days and honestly gets even more flavorful as it sits.
Freezing
This chili is a freezer hero! Portion leftovers into freezer-safe bags or containers, leaving a little space for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
For best results, reheat your chili gently on the stovetop over medium-low heat, stirring occasionally until hot throughout. You can also microwave it in a covered dish, stirring halfway through. Add a splash of water or broth if you want to loosen the consistency.
FAQs
Can I use a different cut of beef?
Chuck roast is classic for Slow Cooker Shredded Beef Chili because it becomes so tender, but brisket or bottom round can also work. Just make sure it’s a tough, well-marbled cut so you get that dreamy shredded texture.
Is this chili spicy?
With the base recipe, you get deep flavor and a mild kick from the chili powder and cumin. If you love it hotter, simply add extra cayenne or diced jalapeños! If you’re sensitive to heat, you can skip the cayenne altogether.
Can I add extra veggies?
Absolutely! Bell peppers and corn are fantastic here—add them along with the beans for extra color, sweetness, and bite. You can even toss in a handful of chopped mushrooms or zucchini if the mood strikes.
Do I need to sear the beef?
Searing isn’t strictly required, but it does add loads of rich, caramelized flavor to the Slow Cooker Shredded Beef Chili. If you have time, don’t skip it! If you’re in a rush, just add the beef directly to the slow cooker and know it’ll still be tasty.
What’s the best way to shred the beef?
After cooking, transfer the roast to a cutting board and use two forks to pull it apart into chunky shreds. It should be super tender. You can also shred it in the slow cooker using tongs, but removing it first helps keep things tidy and even.
Final Thoughts
There’s just something irresistible about a bubbling pot of Slow Cooker Shredded Beef Chili waiting for you at the end of the day. It’s comforting, deeply flavorful, and endlessly adaptable for your favorite toppings or add-ins. Give this recipe a try—your dinner table (and your taste buds) will be thrilled!
Print
Slow Cooker Shredded Beef Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Slow Cooker Shredded Beef Chili is a hearty and comforting meal perfect for chilly days. Tender beef, beans, and a blend of spices simmer together to create a flavorful dish that the whole family will love.
Ingredients
Beef:
2.5 pounds beef chuck roast, trimmed
Seasonings:
1 tablespoon olive oil, 1 onion chopped, 4 garlic cloves minced, 1 can (14 oz) diced tomatoes, 1 can (6 oz) tomato paste, 1 can (15 oz) kidney beans, drained and rinsed, 1 can (15 oz) black beans, drained and rinsed, 1 cup beef broth, 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 on all sides until browned.
- Prepare the Slow Cooker: Transfer the beef to a slow cooker. Add onion, garlic, diced tomatoes, tomato paste, beans, and broth. Sprinkle in the seasonings.
- Cook: Cover and cook on low for 8 hours or high for 5–6 hours until the beef is tender. Shred the beef, return it to the slow cooker, and cook for additional time.
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.
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