Slow cooker shredded beef chili 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: 20 minutes to prep and 5-6 hrs on high
- Cooking Method: Slow-Cooked
- Dietary Info: Ancestral diet
- 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 want to elevate chili when you’re feeding guests and practicing real hospitality at The Shared Table (my YouTube series that I'm stoked about), making it with shredded beef instead of ground meat is an easy place to start.
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 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. 😉
Did you make this slow cooker shredded beef chili? 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
- 2 yellow onions
- 1 red bell pepper
- 6 garlic cloves
- 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
- 2 bay leaves
- 6 cups kidney or pinto beans 3-4 cans
Toppings
- Avocado
- Sour cream
- Cheddar cheese
- Green onions
- Tortilla chips
Instructions
- 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 like tallow or bacon grease. Sear the roast on all sides until well browned, about 2-3 minutes per side. Set aside.
- Deglaze the skillet with a little broth and scrape up any browned bits. Add this liquid to the slow cooker.
- Add more cooking fat to the skillet. Add the diced onion and bell pepper and saute until soft, about 3-4 minutes. Add garlic and cook until fragrant.
- Transfer the sauteed veggies to the slow cooker. Add crushed tomatoes, tomato paste, and broth. Add all seasonings. 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 beans. Shred the beef and return it to the slow cooker and continue to cook on high for 30 minutes.
- Serve with favorite toppings.
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