Loaded with beans, tender shredded beef, and plenty of seasoning, this slow cooker shredded beef chili is a hearty, comforting dinner. Just set it, forget it, and enjoy!
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Easy Slow Cooker Shredded Beef Chili
There’s nothing better than a big bowl of chili on a cool fall day, whether you’re serving it at a football tailgate party or warming up with a bowl on a cold winter night.
Made with chuck roast instead of traditional ground beef, this shredded beef chili cooks low and slow until the meat is tender enough to pul apart with a fork.
Serve it for an easy weeknight dinner, Sunday football, or make a double batch to share with friends at a chili cook-off party.
Why You’ll Love This Recipe
Ingredients for Slow Cooker Shredded Beef Chili
- Beef chuck roast: Chuck roast becomes incredibly tender when cooked low and slow, making it perfect for shredding.
- Garlic: Fresh minced garlic adds flavor to the chili.
- Sweet yellow onion: Adds a little sweetness and savory flavor as it cooks.
- Yellow bell pepper: Adds color, flavor, and a bit of texture.
- Beef broth: Creates the flavorful base for the chili and helps keep the beef tender as it cooks.
- Light red kidney beans: Drain and rinse the beans before adding them to the slow cooker.
- Fire-roasted diced tomatoes: Give the chili a rich tomato flavor with a subtle smokiness.
- Tomato paste: Helps thicken the chili and gives the broth a richer tomato flavor.
- Homemade chili seasoning: A simple blend of cumin, onion powder, garlic powder, oregano, and paprika.
- Salt and pepper: Season to taste.
Equipment Needed
How to Make Slow Cooker Shredded Beef Chili
Ready to make this easy slow cooker shredded beef chili? Here are the easy step-by-step directions. There’s also a full printable recipe card with all the ingredients and instructions at the bottom of the post.
Step 1: Make the Chili Seasoning
In a small bowl, combine the cumin, onion powder, garlic powder, oregano, and paprika. Stir until well mixed and set aside.
Step 2: Prepare the Chili Base
In a separate bowl, whisk together the beef broth and tomato paste, then pour the mixture into your slow cooker.
Then drain and rinse the kidney beans and add them to the slow cooker along with the fire-roasted tomatoes, diced onion, bell pepper, and garlic.
Sprinkle in the homemade chili seasoning and stir until everything is well combined.
note from jen’s kitchen
For quick and easy clean-up after your chili is done, use slow cooker liners.
Step 3: Add the Chuck Roast
Place the chuck roast into the slow cooker. Cover and cook on low for 8 hours, or until the beef is tender and pulls apart easily.
Step 4: Shred the Beef
Carefully remove the chuck roast and transfer it to a cutting board. Use two forks or shredder claws to pull the beef apart into bite-sized pieces.
note from jen’s kitchen
I love using shredder claws for recipes like this. They make quick work of a big chuck roast and are much easier for me to use than two forks
Step 5: Finish the Chili
Return the shredded beef to the slow cooker and stir it into the chili. Taste and season with salt and pepper as needed, then serve warm with your favorite toppings.
The Best Toppings for Shredded Beef Chili
No bowl of chili is complete without a few toppings! Here are just a few ideas :
What to Serve with Your Shredded Beef Chili
You can’t have a big bowl of chili in our house without serving a few sides. These are some of our go-to favorites.
How to Store Leftover Shredded Beef Chili
This recipe makes about 12 servings, and thankfully, the leftovers are just as good the next day.
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
You can also freeze it for later. Spoon the cooled chili into a freezer-safe storage bag, and remove as much air as possible to help prevent freezer burn.
Then lay the bag flat to freeze so it’s easier to store and thaw later. Your chili will keep in the freezer for up to 3 months.
Frequently Asked Questions
A: Chuck roast works especially well because the long, slow cooking time makes it tender and easy to shred.
A: Yes! You can make the chili a day or two ahead and store it in the refrigerator. Reheat it on the stovetop or in your slow cooker before serving.
A: Absolutely. I use light red kidney beans, but black beans, pinto beans, or dark red kidney beans would also work well.
A: Yes! If you don’t want to make your own chili seasoning, you can use a packet of your favorite store-bought chili seasoning instead.
A: Yes. Prepare the chili in a large Dutch oven or heavy-bottomed pot, then cover and simmer over low heat until the chuck roast is fork-tender and easy to shred. Check it occasionally as it cooks and add more beef broth if needed. Once the beef is tender, shred it and stir it back into the chili before serving.
More Soup Recipes You’ll Love
If you enjoyed this shredded beef chili, here are a few more cozy soup recipes that are perfect for fall or winter.
A Cozy Bowl of Comfort
Hearty, filling, and packed with tender shredded beef, this slow cooker chili is a cozy dinner for fall and winter.
Whether you make it for a weeknight meal, Sunday football, or your next chili cook-off, I hope you enjoy it as much as we do. And don’t forget the cinnamon roll on the side!
If you’re looking for more chili recipes, don’t miss this round-up of 6 of the best recipes for a chili cook-off.
Or, if you’re craving more cozy comfort food, you can find all of my favorite soups and stews here.
Cheers!
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Printable Recipe Card for Easy Slow Cooker Shredded Beef Chili
Easy Slow Cooker Shredded Beef Chili
Equipment
- Meat Claws
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 ozs. each)
- 2 cans diced fire-roasted tomatoes (14.5 ozs. 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
Nutrition
Did You Enjoy This Recipe? PIN It for Later!
We are a chili-loving family so I can’t wait to try this recipe! Paired with cinnamon rolls…yum!
Thank you, friend. I hope you enjoy it as much as we do!
Great recipe. Thanks
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!