Shredded Beef Chili Con Carne is the ultimate comfort food, especially on a chilly evening. There’s just something magical about the way slow cooking transforms beef chuck roast into incredibly tender, melt-in-your-mouth shredded beef. This recipe delivers all that goodness, infused with a rich blend of spices that create a deep, satisfying flavor profile. If you’re looking for a fantastic shredded beef chili recipe that’s both delicious and surprisingly hands-off, you’ve found it. This easy shredded beef chili is perfect for busy weeknights or weekend gatherings. Let’s get cooking!

Why You’ll Love This Shredded Beef Chili Con Carne

This isn’t just any chili; it’s an experience! Here’s why you’ll be making this comfort food shredded beef chili again and again:

Incredibly Tender Beef: The magic of slow cooking transforms beef chuck roast into fork-tender perfection. This is why use shredded beef in chili – it’s unbelievably succulent.
Deep Flavor Development: Hours of simmering meld the spices and ingredients into a rich, complex taste you just can’t rush.
Slow Cooker Convenience: Prep it in the morning, and it’s ready when you are. Perfect for busy weeknights!
Hearty and Satisfying: Packed with beef and beans, this chili is a meal that truly fills you up.
Customizable Spice Level: Easily adjust the cayenne pepper to make it as mild or as spicy as you like.
Great for Feeding a Crowd: This recipe makes a generous batch, ideal for game days or family dinners.

Shredded Beef Chili Ingredients

Gathering the right shredded beef chili ingredients is key to this hearty dish. For our shredded beef chili with beans, you’ll need:

2kg / 4lb beef chuck roast – This cut is perfect because it becomes incredibly tender and flavorful when slow-cooked, making it ideal for shredding.
2 tbsp olive oil – For searing the beef and sautéing the aromatics.
1 tsp salt
1 tsp pepper
4 cloves garlic, minced – Adds a wonderful aromatic base.
2 onions (brown, yellow, or white), diced – They caramelize and add sweetness.
1 large red capsicum/bell pepper, seeds removed and diced – For a touch of sweetness and color.
1/2 cup (125ml) beef broth/stock (or water) – Used to deglaze the pan and start the slow cooking.
800g / 28oz canned red kidney beans, drained (2 x 400g/14oz cans) – Classic chili beans that add texture and substance.
800g / 28oz crushed tomatoes – The base of our rich sauce.
1/4 cup tomato paste – For concentrated tomato flavor and thickness.
1 cup (250 ml) beef broth/stock – More liquid to create the perfect saucy consistency.
1 tbsp cumin
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp oregano
1 tbsp smoked paprika (or plain paprika) – Adds a lovely smoky depth.
1 tsp cayenne pepper (adjust to taste) – For that essential chili kick!
1 tsp salt
1/2 tsp black pepper
3 tbsp cornflour / cornstarch – To thicken the chili at the end.
1/4 cup (65ml) beef broth/stock or water – Mixed with cornflour to create a slurry.

How to Make Shredded Beef Chili Con Carne

Making this slow cooker shredded beef chili is a straightforward process that guarantees a delicious outcome. The key is patience and letting the slow cooker work its magic!

Step 1: First, prepare your beef. Cut the 4lb beef chuck roast into four equal pieces. Season them generously with salt and pepper. Heat about half the olive oil in a heavy-based skillet over high heat. Brown the beef pieces really well on all sides, giving them about 1 1/2 minutes per side. This searing step is crucial for developing deep flavor. Once browned, remove the beef from the skillet and set it aside on a plate.
Step 2: Add a little more olive oil to the skillet if needed. Toss in your minced garlic, diced onions, and diced red capsicum. Sauté these until they start to caramelize and smell wonderful, which usually takes about 2 to 3 minutes. Pour in the 1/2 cup of beef broth and bring it to a simmer, using a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Let this simmer for just 30 seconds to capture all that flavor.
Step 3: Now, it’s time to assemble your slow cooker. Scrape all those lovely sautéed vegetables and the deglazing liquid from the skillet into your slow cooker. Add the drained red kidney beans, crushed tomatoes, tomato paste, the 1 cup of beef broth, and all your chili spices – cumin, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Give it a good stir to combine everything. Nestle the browned beef pieces right into the mixture. This is where the magic of how to make shredded beef chili truly begins.
Step 4: Cover the slow cooker and cook on the low setting for 8 hours. This long, slow cook time is what tenderizes the beef beautifully and allows all the flavors to meld together into an amazing chili.

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Step 5: Once the 8 hours are up, carefully remove the beef from the slow cooker. Place it on a cutting board and use two forks to shred it into bite-sized pieces.
Step 6: In a small bowl, whisk together the cornflour with the remaining 1/4 cup beef broth or water until it’s smooth and there are no lumps. Pour this slurry into the slow cooker.
Step 7: Return the shredded beef to the pot. Stir everything together well, ensuring the shredded beef is coated in the rich sauce. Cover and cook on low for another 20 minutes. This final step helps thicken the sauce to a perfect consistency. Taste the chili and adjust salt and pepper if needed. Serve hot with your favorite toppings!

Pro Tips for the Best Shredded Beef Chili Con Carne

Want to elevate your chili game? Follow these tips for the ultimate bowl of goodness:

Don’t skip the sear: Browning the beef chuck roast is crucial for developing deep, rich flavor that you can’t get any other way. It adds a savory foundation to the entire dish.
Adjust the heat: The cayenne pepper is your friend here. Start with the recommended amount, taste, and add more if you prefer a spicier kick. You can also use a milder chili powder if you’re sensitive to heat.
Perfect the thickness: The cornflour slurry at the end is key for achieving that luscious, thick sauce. If it’s still too thin, you can mix a little more cornflour with water and stir it in, cooking for a few more minutes.
Quality ingredients matter: Using good quality beef and fresh spices will make a noticeable difference in the final flavor of your chili.

What’s the secret to perfect shredded beef chili?

The real secret to a perfect best shredded beef chili is patience and the quality of the beef. Slow cooking beef chuck roast until it’s fall-apart tender is non-negotiable. That, combined with a well-balanced homemade spice blend, ensures incredible flavor and texture. For more on spices, check out the many benefits of onions, a key aromatic in this dish.

Can I make this shredded beef chili ahead of time?

Absolutely! You can prep all the ingredients the day before and store them in the slow cooker insert in the fridge. Just pop it in the slow cooker in the morning. Leftovers are also fantastic and store well in an airtight container in the refrigerator for up to 3 days. This chili pairs wonderfully with freshly baked bread.

How do I avoid common mistakes with shredded beef chili?

A common pitfall is not browning the beef properly; this step adds so much flavor. Another mistake is overcooking the beef to the point where it’s dry, but the slow cooker method usually prevents this. Also, ensure you dissolve the cornflour completely to avoid lumps in your sauce. For a different take on beef, consider this pappardelle with beef ragu.

Best Ways to Serve Shredded Beef Chili Con Carne

This shredded beef chili for dinner is incredibly versatile! It’s fantastic served piping hot with a side of fluffy cornbread to soak up all that delicious sauce. For an even heartier meal, try it alongside steamed rice or crispy tortilla chips. I love topping my bowl with a dollop of cool sour cream, some creamy guacamole, a sprinkle of sharp cheddar cheese, and a scattering of fresh cilantro. It’s the perfect way to customize your bowl and make it truly your own!

Nutrition Facts for Shredded Beef Chili Con Carne

Here are the approximate nutritional details for a single serving of this delicious chili:

Calories: 320 kcal
Fat: 12 g
Saturated Fat: 4.5 g
Protein: 28 g
Carbohydrates: 28 g
Fiber: 7 g
Sugar: 6 g
Sodium: 470 mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on healthy eating, you might find resources on sustainable farming practices interesting.

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How to Store and Reheat Shredded Beef Chili Con Carne

This hearty shredded beef chili is a fantastic make-ahead meal. Once it’s cooled down completely, transfer it into airtight containers. For fridge storage, it will keep well for about 3 to 4 days. If you want to store it for longer, make sure it’s completely cool before transferring it to freezer-safe containers. You can freeze this chili for up to 3 months. When you’re ready to reheat, simply thaw it overnight in the refrigerator. For reheating, you can gently warm it on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through. Both methods work wonderfully to bring back that delicious flavor!

Frequently Asked Questions About Shredded Beef Chili Con Carne

What is shredded beef chili?

Shredded beef chili is a hearty chili made with beef that has been slow-cooked until it’s tender enough to be easily pulled apart or shredded with forks. This method allows the beef to absorb all the wonderful flavors of the chili spices and liquids, resulting in incredibly moist and flavorful meat.

What makes shredded beef chili with beans so satisfying?

The combination of tender, savory shredded beef and hearty beans like kidney beans creates a wonderfully satisfying meal. The beans add texture and bulk, making the chili incredibly filling and a complete meal in itself, perfect for a substantial dinner. Consider adding cherry tomatoes for a fresh twist.

Can I use a different cut of beef for this shredded beef chili recipe?

While beef chuck roast is ideal because of its fat content and marbling, which makes it incredibly tender when slow-cooked, you can use other cuts. Brisket or even a well-marbled beef round can work, but cooking times might need slight adjustments to achieve that perfect shreddable texture.

How do I make this shredded beef chili recipe spicier?

To make this a spicier shredded beef chili, you can increase the amount of cayenne pepper, add a diced jalapeño or serrano pepper along with the onions and bell pepper, or even stir in a spoonful of your favorite hot sauce at the end of cooking. Always taste and adjust to your preference!

Variations of Shredded Beef Chili Con Carne You Can Try

While this classic recipe is fantastic, don’t be afraid to play around! Here are a few ways to switch things up:

Smoky Shredded Beef Chili: For an extra layer of flavor, add a teaspoon of liquid smoke along with the beef broth in step 3, or use smoked paprika for a deeper, smoky profile.
Spicy Shredded Beef Chili: Craving more heat? Increase the cayenne pepper to 1.5 or 2 teaspoons, or add a diced jalapeño or serrano pepper with the onions and bell pepper. A dash of your favorite hot sauce at the end also works wonders.
Mild Shredded Beef Chili: If you prefer a milder chili, simply reduce or omit the cayenne pepper. You can also use a milder chili powder instead of smoked paprika.
Corn and Black Bean Twist: Add a can of drained corn and a can of drained black beans along with the kidney beans for extra texture and flavor.