Slow cooker shredded beef chili or beef chili con carne made with tender chuck roast, beans, and pantry spices. A hands-off, filling meal that works just as well for busy weeknights as it does for hosting casual gatherings.
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💡Recipe Overview
- Prep and Cook Time: 30 minutes to prep and 6+ hrs to slow cook
- Cooking Method: Slow Cooker
- Dietary Info: Ancestral diet
- Tools Needed: slow cooker
- Skill Level: easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Shredded Beef Chili
If you’re feeding guests and want chili to feel a little more intentional, using shredded beef instead of ground meat makes a noticeable difference. It’s one of the reasons I chose it for The Shared Table (my YouTube series that I'm so excited about).
It feels a little more special, but it doesn’t add extra work - which is exactly why I keep coming back to this recipe.
It’s especially good in fall and winter when I want something warm and filling that can handle a crowd. I make this several times a season because the slow cooker does most of the work, it holds well if people arrive at different times, and leftovers only get better (and freeze sooo well!)
I’ll usually serve it with oven baked potatoes or tortilla chips and a simple topping spread, then pair it with jalapeño cheddar cornbread and an apple crisp to round out the meal. It works just as well for busy weeknights as it does for hosting, and that’s the reason it stays on repeat in my kitchen.
And psst...you can watch my first episode of The Shared Table on YouTube here where I walk through the complete meal with you. Like holding your hand....virtually. 😉
Ingredients for Beef Chili Con Carne
- Beef chuck roast: The best cut for slow cooker chili because it has enough connective tissue to break down and shred easily. Look for visible marbling and avoid very lean roasts, which can turn dry. If chuck roast isn’t available, boneless beef shoulder or beef blade roast will work similarly. Avoid very lean cuts, which don’t shred well.
- Cooking fat (beef tallow or bacon grease): Used for browning the beef and vegetables, adding savory flavor without needing additional oil.
- Aromatics (onion, bell pepper, garlic): You can add more veggies if you prefer but these were more than enough for both texture and flavor.
- Tomato products (crushed tomatoes, tomato paste): Crushed tomatoes provide moisture and structure, while tomato paste thickens the chili slightly and gives it a more concentrated tomato flavor.
- Beef broth: Every chili needs good bone broth. I love using my beef bone broth in recipes like his beef chili con carne because it adds so much flavor.
- Seasonings (chili powder, cumin, oregano, smoked paprika, bay leaves): These pantry spices give the chili its classic flavor without being complicated.
- Beans (kidney or pinto): Makes the chili more filling and practical for feeding a crowd. Canned beans are convenient - just drain and rinse before adding.
- Toppings: Avocado, sour cream, cheddar cheese, green onions, and tortilla chips let everyone customize their bowl, which is especially helpful when serving a group.
Make it Ancestral
To make this chili more ancestral, use soaked beans instead of conventional canned beans. Soaking dried beans helps reduce phytic acid and can make them easier to digest. If using homemade soaked beans, cook them separately until just tender, then add them to the chili toward the end of cooking so they hold their shape.
Jovial’s jarred beans are a convenient option since they’re already soaked and gently cooked; simply drain and rinse them well before adding. Because soaked beans absorb liquid differently than canned beans, you may need to add a small splash of warm broth if the chili thickens too much after they’re stirred in.
How to Make Shredded Beef Chili
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1.
Pat the chuck roast dry and season generously with salt and pepper. Heat a heavy skillet over medium-high heat and add a small amount of fat. Sear the roast on all sides until well browned. Set aside.
Step 2.
Add more cooking fat to the skillet. Add the diced onion and bell pepper and saute until softened. Add garlic and cook until fragrant.
Step 3.
Transfer the sauteed veggies to the slow cooker. Add crushed tomatoes, tomato paste, and broth. Add all seasonings. Stir to combine.
Step 4.
Nestle the chuck roast and cover the slow cooker. Cook on low for 8-9 hours or high for 5-6 hours, until the beef shreds easily.
Step 5.
Remove the beef and stir in the beans. Shred the beef and return it to the slow cooker and continue to cook on high untile everything is warmed through.
Step 6.
Serve with favorite toppings or store in the refrigerator or freezer per instructions.
Helpful Tips
- Deglaze the skillet - If there are burnt pieces on the skillet after browning the meat, deglaze it with a little broth and scrape up any browned bits. Add this liquid along with the fond to the slow cooker.
- To thicken chili - If the chili ran a little on the thin side, just create a cornstarch slurry. Whisk together equal parts cornstarch or arrowroot starch and cold water (I used 2 tablespoons each for my 8 quart slow cooker), then stir it into the simmering chili about an hour before finished time a tablespoon at a time until it reaches your desired thickness.
- If the chili looks greasy after chilling, this is normal with slow-cooked chuck roast. Simply skim off excess fat before reheating, or stir it back in for extra richness if desired.
Product Highlight!
8-quart Slow Cooker
This large slow cooker comfortably holds large cuts of meat and enough chili to feed a crowd without overflowing.
💭Meal Prep Suggestion!
This shredded beef chili is well suited for meal prep since it can be made fully ahead and reheats well throughout the week. Prepare the entire batch, portion it into containers once cooled, and store in the refrigerator for quick lunches or easy dinners, adding toppings just before serving so everything stays fresh.
Serving Suggestions
This chili con carne is traditionally served as a hearty, one-bowl meal, often topped generously and paired with simple sides that help stretch it for a crowd. It works so well for a casual family dinner as it does for hosting, where everyone can serve themselves and customize their bowl.
Here are some of my favorite servings suggestions:
Ferments & toppings: Set out toppings like fresh or fermented jalapeños, or quick-pickled onions along with the usual raw sour cream and shredded cheese. Ferments add brightness and some good gut bacteria, so it's always a win-win. Other toppings like diced red onions, green onions, homemade tortilla chips, or diced avocados are delicious too.
Side dishes: We love serving this chili over oven-baked potatoes, bone broth rice, or with cornbread made with fresh milled flour. It really stretches the meal, especially if serving for a crowd.
Frequently Asked Questions
Store leftover shredded beef chili in an airtight container for up to 5 days in the refrigerator. These glass snap containers are perfect for leftovers but I love using wide-mouth mason jars for soup leftovers. To reheat, transfer the chili con carne to a small saucepan and warm over medium-low heat, stirring often.
Yes, This chili freezes very well. Once fully cooled, portion into freezer-safe containers or souper cubes, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Searing isn’t required, but it adds flavor and helps the beef hold together better during the long cook. If you’re short on time, you can skip it and still end up with a good chili.
Looking for more crowd-pleasing recipes? Here are some ideas:
Did you make this shredded beef chili recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Slow Cooker Shredded Beef Chili
Ingredients
- 4 lbs beef chuck roast
- 2 tablespoons tallow or bacon grease
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 yellow onion diced
- 1 red bell pepper diced
- 6 garlic cloves minced
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 6 cups kidney or pinto beans 3-4 cans
Toppings
- Avocado
- Sour cream
- Cheddar cheese
- Green onions
- Tortilla chips
- Cilantro
Instructions
- Pat the 4 lbs beef chuck roast dry and season generously with 1 teaspoon salt and 1 teaspoon black pepper. Heat a heavy skillet over medium-high heat and add 2 tablespoons tallow or bacon grease. Sear the roast on all sides until well browned, about 2-3 minutes per side. Set aside.
- Add more cooking fat to the skillet. Add 1 yellow onion and 1 red bell pepper and saute until soft, about 3-4 minutes. Add 6 garlic cloves and cook until fragrant.
- Transfer the sauteed veggies to the slow cooker. Add 28 oz can crushed tomatoes, 2 tablespoons tomato paste, and 3 cups beef broth. Add all seasonings, including 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons dried oregano, and 2 teaspoons smoked paprika. Stir to combine.
- Nestle the chuck roast and cover the slow cooker. Cook on low for 8-9 hours or high for 5-6 hours, until the beef shreds easily.
- Remove the beef and stir in the 6 cups kidney or pinto beans. Shred the beef and return it to the slow cooker and continue to cook on high for 30 minutes.
- Serve with favorite toppings like diced Avocado, Sour cream, Cheddar cheese, Green onions, Tortilla chips, and Cilantro.
Video
Notes
- Deglaze the skillet - If there are burnt pieces on the skillet after browning the meat, deglaze it with a little broth and scrape up any browned bits. Add this liquid along with the fond to the slow cooker.
- To thicken chili - If the chili ran a little on the thin side, just create a cornstarch slurry. Whisk together equal parts cornstarch or arrowroot starch and cold water (I used 2 tablespoons each for my 8 quart slow cooker), then stir it into the simmering chili about an hour before finished time a tablespoon at a time until it reaches your desired thickness.
- If the chili looks greasy after chilling, this is normal with slow-cooked chuck roast. Simply skim off excess fat before reheating, or stir it back in for extra richness if desired.
Edith says
This worked exactly as written, thanks!