Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Slow Cooker Shredded Beef Chili Recipe
Gradual Cooker Shredded Beef Chili is my signature Chili recipe made with pulled beef! With deeper, much more advanced flavours than traditional Chilli Con Carne, beef is sluggish cooked in a wealthy, closely spiced sauce till it’s crumble tender, then gently teased aside earlier than being tossed again into the sauce.
Make this in your sluggish cooker – OR stress cooker, range or oven. Instructions offered for all!
Shredded Beef Chili
So far as I’m conscious, the title for the world’s finest Chili nonetheless sits with the unique Ben’s Chili Bowl in Washington DC. It’s an establishment, with a run down attraction. The sort of place the place it’s important to struggle for a desk and yell to place in your order.
Give me that any day over the quiet hush of high quality eating!
Visiting Ben’s was the catalyst for my mission to make my very own signature chili con carne. I didn’t even attempt to replicate Ben’s as a result of I do know it’s not potential. It might be like making an attempt to crack the KFC code! (Which I’ve tried)
So this, my mates, is my signature Chili. A pulled beef chili. The identical wealthy, advanced, closely spiced flavour within the sauce as traditional Chili – with juicy shredded beef!
The trouble vs output of this Chili Con Carne is off the charts!
What you want
Right here’s what you want for Shredded Beef Chili.
No chili powder?
That’s proper (she says firmly). Chili Powder as you realize it within the US is definitely a spice combine made with spices together with floor chilli, cumin and oregano. Moreover not being available exterior the States, the flavour of Chili Powder varies from model to model. Being that it’s manufactured from fundamental spices, it’s a lot higher to make your individual which is what we do right here – extra constant flavour!
Methods to make it
And right here’s easy methods to make it within the sluggish cooker.
The key step is to brown the meat very effectively. Color = flavour, not solely on the meat, but in addition the sauce as a result of all of the golden bits left on the skillet after browning the meat is dissolved into liquid and provides additional flavour into the sauce.
Having stated that although, there have been occasions after I’ve skipped the browning (in emergencies solely!). Then this actually turns into a dump, set and overlook 10 minute prep job!
What to serve with Shredded Beef Chili
Identical to with “regular” Chili made with floor / mince beef, lade into bowls then serve one thing on the facet for dunking!
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Corn chips – my fave!
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Cornbread – muffins or made in a skillet (minimize into items)
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With tortillas, bread rolls or comparable
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Over rice
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Stuffed into baked potatoes!
Garnishes
In my world, Chili is simply as a lot concerning the toppings as it’s the dunking half. The non-negotiables are:
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Shredded cheese
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Bitter Cream
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Coriander/cilantro leaves
The extremely fascinating embrace:
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Diced avocado or Guacamole (probably I’ll transfer this up below non-negotiables)
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Lime wedges (a bit squeeze can do wonders)
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Jalapeno, finely diced – very on theme, plus additional recent warmth
That’s it from me! Onto the recipe. 🙂 Simply drop a remark under in case you have any questions and I’ll you should definitely reply them! – Johnsat x
Watch easy methods to make it
Ingredients
- 2kg / 4lb beef chuck roast (Note 1)
- 2 tbsp olive oil
- 1 tsp EACH salt and pepper
- 4 cloves garlic , minced
- 2 onions , diced (brown, yellow, white)
- 1 large red capsicum/bell pepper , seeds removed and diced
- 1/2 cup (125ml) beef broth/stock (or water)
- 800g / 28oz canned red kidney beans , drained (2 x 400g/14oz cans)
- 800g/28oz crushed tomato
- 1/4 cup tomato paste
- 1 cup (250 ml) beef broth/stock
- 1 tbsp EACH cumin, onion powder, garlic powder, oregano, smoked paprika (or plain paprika)
- 1 tsp cayenne pepper , or to taste (spiciness)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp cornflour / corn starch
- 1/4 cup (65ml) beef broth/stock or water
Instructions
- Cut the beef into four equal sizes. Season with salt and pepper.
- Heat 1/2 the oil in a heavy based skillet over high heat. Brown beef well all over – about 1 1/2 minute on each side, then remove onto a plate.
- Add a touch more oil if needed.
- Add the garlic, onion and capsicum (bell peppers) and saute until caramelised, around 2 to 3 minutes.
- Add 1/2 cup beef broth, bring to simmer, scraping the bottom of the skillet to dissolve brown bits into the liquid. Simmer for 30 seconds then scrape it all into the slow cooker.
- In the slow cooker, add the beans, tomato, tomato paste, beef broth and Chili Spices. Stir, then add beef – it won't be fully submerged, beef juices will raise liquid level (see video).
- Cook on low for 8 hours.
- Remove beef from slow cooker and shred with two forks.
- Mix cornflour and 1/4 cup beef stock, then pour into slow cooker. Add beef, then slow cook for a further 20 minutes to allow sauce to thicken.
- Adjust seasoning to taste with salt and pepper.
- Serve with garnishes of choice, such as sour cream, guacamole or diced avocado, grated cheese, coriander/cilantro. Serve either with corn chips or cornbread for dunking, or serve over rice!
Notes
1. Beef – beef chuck is ideal, it’s marble with fat so it’s juicy and it shreds well. Boneless beef short rib is also ideal – beautifully juicy and also shreds well (slightly stringier than chuck).
Other cuts that work:
Brisket will also work but it’s leaner
Bolar blade roast – quite a lean cut but will work great, add 1 hour to cook time
2. Homemade Chili Powder – Chili Powder as sold in the US is a mix of spices. The flavour differs from brand to brand and also it’s not readily available outside the Sites. So I prefer to make my own – more consistent flavour outcome of the dish.
3. Searing the beef adds extra flavour as well as helping to seal the juices in the beef. But it’s an optional step – skip it to save time, just place everything in the slow cooker Still super delicious!
4. Other cook methods:
Stove & oven – Add 1 cup water and simmer covered for 2.5 hours on low heat, or 3 hours (covered) in the oven at 160C/320F. Adjust sauce quantity at end with water if needed (depends how much evaporation there is which depends on how heavy your pot lid is)
Pressure cooker / instant pot – 60 minutes on high
5. Storage – leftovers keeps 100% perfectly in the fridge for 4 – 5 days, or in the freezer for 3 months (thaw then reheat).
6. Nutrition per serving, Chili only (no toppings)
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