Shredded Beef Chili

Shredded Beef Chili is the ultimate cozy dish—rich, hearty, and bursting with bold flavors. Unlike traditional ground beef chili, this version uses tender, slow-cooked beef that’s shredded into juicy strands, soaking up every bit of the smoky, spicy sauce. Perfect for chilly nights, game days, or anytime you want a bowl of comfort, this recipe transforms a simple cut of beef into something truly unforgettable.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Fall-apart tender beef – slow-cooked until it practically melts in your mouth.
• Flavor-packed sauce – smoky, slightly spicy, and perfectly balanced.
• Feeds a crowd – ideal for family dinners, potlucks, or game-day gatherings.
• Versatile serving options – enjoy with rice, cornbread, or tortilla chips.
• Better than ground beef chili – shredded beef adds richness and a satisfying texture you won’t get anywhere else.

This isn’t just chili—it’s comfort food that brings people together around the table.

Ingredients Needed

For the Beef

• 2 kg (4 lb) beef chuck roast, cut into 4 large pieces
• 2 tbsp olive oil
• 1 tsp each salt and black pepper

Flavor Base

• 4 garlic cloves, minced
• 2 medium onions, diced (yellow, white, or brown work well)
• 1 large red bell pepper, diced and seeded
• ½ cup (125 ml) beef broth (or water, if preferred)

Chili Mixture

• 2 cans (400 g/14 oz each) red kidney beans, drained
• 800 g (28 oz) crushed tomatoes
• ¼ cup tomato paste
• 1 cup (250 ml) beef broth

Homemade Chili Spice Blend

• 1 tbsp each: ground cumin, onion powder, garlic powder, dried oregano, smoked paprika (or regular paprika)
• 1 tsp cayenne pepper (adjust for heat)
• 1 tsp salt
• ½ tsp black pepper

To Thicken the Sauce

• 3 tbsp cornstarch (cornflour)
• ¼ cup (65 ml) beef broth or water

How to Make Shredded Beef Chili

1. Brown the Beef

Cut the beef into four chunks. Season all sides with salt and pepper.
Heat half the olive oil in a heavy pan over high heat. Sear the beef pieces for about 1–2 minutes per side until they’re deeply browned. This step locks in flavor. Transfer to a plate.

2. Build the Flavor Base

Add the remaining oil if needed. Sauté garlic, onion, and bell pepper for 2–3 minutes until softened and slightly caramelized.
Pour in ½ cup beef broth, scraping up the browned bits from the bottom of the pan—this adds depth to your chili. Transfer everything into the slow cooker.

3. Slow Cook the Chili

To the slow cooker, add beans, crushed tomatoes, tomato paste, beef broth, and all the chili spices. Stir well, then nestle the seared beef pieces into the mixture (they won’t be fully submerged, but that’s fine).
Cook on LOW for 8 hours (or HIGH for 5 hours) until the beef is fork-tender.

4. Shred the Beef

Remove the beef from the slow cooker. Using two forks, shred it into juicy strands. Return the shredded beef back to the sauce.

5. Thicken the Sauce

Mix cornstarch with ¼ cup broth or water until smooth. Stir into the chili, then cook for another 20 minutes on LOW until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning if needed.

6. Serve & Enjoy

Ladle into bowls and top with your favorite garnishes—sour cream, shredded cheese, avocado, fresh cilantro, or a squeeze of lime. Serve with cornbread, rice, or tortilla chips for dunking.

Serving and Storage Tips

• Serving ideas: Try topping with jalapeños, crispy tortilla strips, or a drizzle of hot sauce for extra kick. Serve with a side of buttery cornbread or fluffy rice.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: Chili freezes beautifully! Store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened too much.

Helpful Notes

• Cut of beef: Chuck roast is best, but brisket or short ribs also work.
• Spice level: Adjust cayenne to your heat preference, or swap with chili flakes.
• Shortcut tip: If short on time, brown the beef quickly and then let the slow cooker do the rest.
• Make ahead: This chili tastes even better the next day as the flavors deepen overnight.

Conclusion

This Shredded Beef Chili is everything you want in a comfort meal—hearty, rich, and packed with flavor. The slow-cooked beef adds a delicious twist that sets it apart from traditional chili. Whether you’re serving it at a family dinner or impressing guests at a party, it’s guaranteed to be a hit.

Tried this recipe? Leave a comment below and give it a star rating ⭐⭐⭐⭐⭐—I’d love to hear your thoughts!
Don’t forget to share it on Pinterest or Facebook to spread the chili love.

What toppings do you like on your chili? Tell me in the comments!

Frequently Asked Questions (FAQ)

Can I use a different cut of beef?

Yes—brisket, short ribs, or even beef shoulder work well, though cooking times may vary slightly.

How do I make this chili gluten-free?

This recipe is naturally gluten-free. Just double-check your broth and spices to ensure no hidden gluten.

Is this recipe freezer-friendly?

Absolutely! Store cooled chili in freezer-safe bags or containers for up to 3 months. Reheat gently on the stovetop.

How spicy is it?

It has a mild kick from the cayenne pepper. For less heat, reduce or omit the cayenne. For extra heat, add fresh chili peppers or more cayenne.

How thick should the chili be?

It should be rich and thick enough to coat the back of a spoon. If it feels too thin, simmer uncovered for a few minutes until it reaches the right consistency.