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Shredded Beef Chili

This hearty Shredded Beef Chili features tender, slow-cooked beef chuck, hearty beans, tomatoes, peppers, onions, and smoky chili spices. The beef becomes incredibly tender and is shredded before being returned to the rich chili, creating a satisfying texture and deep flavor in every bite. It's a comforting dinner that's also perfect for leftovers, meal prep, and turning into delicious shredded beef sandwiches.

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 cans 14.5 oz each diced tomatoes
  • 1 can 8 oz tomato sauce
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper optional

Method
 

  1. Pat the beef chuck roast dry and season both sides with salt, black pepper, and a little chili powder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the beef for 3–4 minutes per side, until browned.
  3. Transfer the browned beef to a slow cooker.
  4. In the same skillet, sauté the diced onion and bell pepper for 3–4 minutes.
  5. Add the minced garlic and tomato paste. Cook for another 1 minute.
  6. Transfer the vegetables to the slow cooker.
  7. Add the diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth.
  8. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper.
  9. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is very tender.
  10. Carefully remove the beef and shred it with two forks.
  11. Return the shredded beef to the slow cooker and stir it into the chili.
  12. Cover and cook for another 15–20 minutes to allow the shredded beef to absorb the sauce and seasonings.
  13. Taste and adjust the seasoning before serving.

Notes

  • Beef chuck roast is recommended because it becomes tender and easy to shred during slow cooking.
  • Browning the beef before slow cooking adds extra depth of flavor.
  • Adjust the cayenne pepper according to your preferred spice level.
  • For a thicker chili, leave the slow cooker uncovered for the final 20–30 minutes.
  • Leftover shredded beef can be used to make sandwiches, tacos, quesadillas, or rice bowls.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze in airtight containers for up to 3 months.