Loaded with beans tender, shredded beef, and seasoned to perfection this slow cooker chili is a guaranteed dinner-time winner. Just set it, forget it, and enjoy!
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Easy Slow Cooker Shredded Beef Chili
There’s nothing like a good ‘ole bowl of chili. Especially during the fall at a football tailgate party or on a cold and snowy winter day.
If you’re looking to take your chili game up a notch, then this is one recipe you need to try! Tender shredded beef replaces traditional ground chuck in this easy (and delicious) slow cooker meal.
The definition of cozy comfort food; slow cooker shredded beef chili is perfect for lunch and dinner. Or make a double batch to share with friends at a chili cook-off party.
Ingredients For Slow Cooker Shredded Beef Chili
- 4 lbs beef chuck roast
- 3 cloves garlic, minced (approximately 3 teaspoons)
- 1 sweet yellow onion, diced
- 1 large yellow bell pepper, diced
- 1 and 1/2 cups beef broth
- 2 cans of light red kidney beans, drained and rinsed (15.5 oz. each)
- 2 cans diced fire-roasted tomatoes (14.5 oz. each)
- 1/4 cup tomato paste (approximately half of one 6 oz. can)
- Homemade chili seasoning*
- Salt and pepper to taste
*Homemade chili seasoning includes 1 tablespoon EACH of cumin, onion powder, garlic powder, oregano, and paprika.
How To Prepare Slow Cooker Shredded Beef Chili
First, in a small mixing bowl combine 1 tablespoon each of cumin, onion powder, garlic powder, oregano, and paprika to make your chili seasoning. Stir all the spices together until well mixed and set aside.
In a separate bowl, whisk together 1 and 1/2 cups of beef broth with 1/4 cup of tomato paste. Pour the broth mixture into a lined slow cooker.
Next, drain and rinse two cans of light red kidney beans. Then add the rinsed beans along with two cans of diced, fire-roasted tomatoes, one diced yellow onion, one diced yellow bell pepper, and three cloves of garlic to the chili base.
Tip: For quick and easy clean-up after your chili is done, use these slow cooker liners.
Sprinkle in the homemade chili seasoning and stir everything together until well combined. Then add the beef roast and that’s it.
Let your shredded beef chili simmer on low in the slow cooker for 8 hours. When the roast is tender, remove it from the slow cooker, and place it on a cutting board to shred using shredder claws.
(Side note: If you don’t already own a pair of these claws, they are a must-have! They shred through meat like a hot knife through butter, and, in my opinion, are much easier to use than forks.)
When the beef is shredded, add it back into the slow cooker, and voila…your chili is ready to serve!
How To Top Your Chili
You can’t have chili without toppings! Here are a few suggestions for garnishes.
- Shredded Cheese
- Sour Cream
- Diced Jalapenos
- Guacamole
- Pico de Gallo
- Cilantro
How To Store Leftovers
At 12 servings, this recipe makes quite a lot. But there’s no need to worry about boring leftovers here! This shredded beef chili tastes just as good on day two as it does when it’s steaming hot out of the slow cooker.
Store your leftover chili in an airtight food storage container and keep it in the fridge for up to 4-5 days.
Or, freeze some to save it for later. To freeze, pour the chili into a plastic storage bag.
Remove as much air as possible to help prevent freezer burn and lay the bag flat to freeze. (This will make it easier to defrost when you are ready to use it.)
The chili can be stored in the freezer for up to 3 months.
What To Serve With Shredded Beef Chili
You can’t have a big bowl of chili in our house without serving it with some sides. These are some of our top go-to choices.
- Corn chips
- Cornbread
- Cinnamon Rolls (my favorite and a Midwest tradition)
- Thin and Crispy Tortilla Chips
Thanks so much for stopping by! I hope you and your family enjoy this recipe as much as we do.
If you are looking for more chili recipes, you might like this round-up filled with 6 of the best recipes for a chili cook-off.
Still, want more cozy comfort food ideas? You can check out all my favorite soups and stews here.
Cheers!
More SOUPS To Enjoy
Hearty Crockpot Chicken Enchilada Soup
Creamy Tortellini Soup with Kielbasa
Creamy Chicken and Corn Chowder
Recipe for Easy Slow Cooker Shredded Beef Chili
Easy Slow Cooker Shredded Beef Chili
Ingredients
- 4 lbs. beef chuck roast
- 3 cloves garlic, minced
- 1 sweet yellow onion, diced
- 1 yellow bell pepper, diced
- 1 and ½ cups beef broth
- 2 cans light red kidney beans, drained and rinsed (15.5 oz. each)
- 2 cans diced fire-roasted tomatoes (14.5 oz. each)
- ¼ cup tomato paste
- *Homemade chili seasoning (see notes below)
- salt and pepper to taste
Instructions
- In a small mixing bowl combine spices to make homemade chili seasoning and set aside. (See note below.)
- In another bowl, whisk together the beef broth and tomato paste. Pour into a lined slow cooker.
- Add the kidney beans (drained and rinsed), diced tomatoes, onion, bell pepper, and garlic into the chili.
- Stir in the homemade chili seasoning and add the beef chuck roast. Cook on low for 8 hours or until the beef is tender and cooked through.
- Carefully remove the beef roast from the slow cooker. Shred using meat claws or two forks. Return the shredded beef to the chili. Top with your favorite garnishes and enjoy!
Notes
- Shredded cheese
- Sour cream
- Diced Jalapenos
- Guacamole
- Cilantro
- Pico de Gallo
I would love to see what you make! If you try any of my recipes, be sure to tag me in your photos!
IG: @midwestlifeandstyle + #midwestlifeandstyle
Did You Enjoy This Recipe? PIN It for Later!
Jen your recipe sounds so good! I haven’t made it with beef in so long! I can’t wait to try your recipe!
Thank you, Stacy. My husband actually said that he prefers this recipe to the traditional ground beef version. So good and VERY filling. I can’t wait to hear what you think once you try it. Enjoy!
Jen,
This recipe sounds amazing. Can’t wait to try it.
Thanks, Rachel. I hope you enjoy it!
Hey Jen, this looks amazing! I’m featuring it in my Sunday newsletter tomorrow and can’t wait to make it! 😉
Thank you so much, Cindy. I appreciate it. I can’t wait to hear what you think about the recipe!
This sounds so good. 2023 hasn’t started great for our family.
Apologies for being MIA
Pinned!
I’m sorry to hear that, Cindy. Sending hugs and positive vibes your way!
Yum! Love that you used shredded beef instead of ground beef. And those fire roasted tomatoes are the best. Pinned!
Thank you, Anne. The fire-roasted tomatoes just add a bit of extra flavor. So good!! I hope you enjoy it!
This looks so delicious Jen! I’ve never tried shredded beef in chili and now I want to! Also, I’ve never heard of serving cinnamon rolls with chili, that sounds incredible. Yummy!!!
Thank you, Heidi. Were Chili and cinnamon rolls not a thing in Iowa? It was always my favorite school lunch meal. Maybe it’s just a Nebraska thing? It’s the best….you’ve got to try it!😋
Gosh this looks good! I never thought of shredded beef in chili – will give it a go. Cinnamon rolls as a go-with? Never heard of that either, but hey, any excuse to have a cinnamon roll is good with me. Happy weekend & and thanks for giving a recipe for Sunday
You are so very welcome. I’ve come to learn that chili and cinnamon rolls is a Midwest thing (or maybe just a Nebraska thing??) It’s the best! Having savory chili with a sweet side is one of my favorite combinations. Enjoy!