Shredded beef chili is a thick and hearty chili loaded with fire-roasted tomatoes, chunky vegetables, and slowly simmered tender shreds of beef.
Shredded Beef Chili
My shredded beef chili recipe is based on a traditional chili, with the added twist of fire-roasted tomatoes and shredded chuck roast rather than ground beef. I recommend trimming any large chunks of fat off the chuck roast prior to adding it to the chili, however, leaving some fat intact is ideal as it will render into the chili, adding flavor while it simmers.
This is a great recipe to make in advance as chili always tastes better when the flavors are allowed to meld. Just store it in an air-tight container in the refrigerator and reheat when ready to serve.
How to make shredded beef chili
The key to developing maximum flavor in this chili is to sear the beef and saute the vegetables prior to adding everything to the pot. Searing the beef is particularly important because the brown crust that forms on the exterior is loaded with flavor.
The blend of seasonings used for this recipe is my own custom chili seasoning recipe, however, you can substitute your favorite chili seasoning blend if you wish.
You can make this recipe without beans if you prefer your chili that way, however, canned beans really help create a thick and silky chili broth. The liquid inside the can of beans, in particular, really helps fortify the sauciness of the chili.
How long to simmer chili?
I recommend simmering this chili for at least 3-4 hours, but longer is absolutely fine. Simmering is the key to making a great chili, particularly with shredded beef. While the chili simmers moisture evaporates from the pot, concentrating the flavors and thickening the chili.
Tip: If you simmer your chili too long it may get thicker than you would like. This isn’t a big deal, just add some water back into the chili to return it to your ideal consistency.
The reason a long simmer is very important for this recipe is because your chuck roast needs time to tenderize and break down into shreds. Chuck roast is a tough cut of beef, but as it simmers in the chili the connective tissues break down making it increasingly tender as it simmers.
Can I make this in a slow cooker?
Yes, you can absolutely make this recipe in a slow cooker. Add all of the ingredients to the slow cooker and set on low for 8 hours, or high for 5 hours. It is done when the beef is easily shredded, but you can cook it longer if desired.
Less moisture will evaporate from the chili when using your crockpot than when making it on the stovetop, so I would cut back the 4 cups of beef broth to 2 cups, and adjust as needed prior to serving.
Toppings for Chili
Some fixin’s just go great with any chili, such as a side of buttermilk cornbread muffins. However, the toppings for your chili are often as important to people as the ingredients within the recipe itself. Serve any of these toppings on the side to allow guests to build their ideal chili bow:
- Chopped onions
- Shredded cheese
- Sour cream
- Corn chips
- Hot sauce
More Chili recipes
- Traditional Homemade Chili – My hallmark recipe.
- Venison Chili – A perfect use for deer.
- Smoked Chili – BBQ inspired.
- Chili with Noodles – Wisconsin style chili.
- Hot dog chili – Perfect for chili dogs!
- Steak chili – Simmered with tender steak and beer.
- Chicken Queso Chili – So cheesy and flavorful!
- Chicken Chili Verde – A punch of jalapeno!
- Slow Cooker Turkey Chili – Easy and low calories.
Shredded Beef Chili
- 2 1/2 pounds chuck roast
- 2 tablespoons cooking oil
- 2 medium red onions (chopped)
- 1 green bell pepper (chopped)
- 1 jalapeno pepper (diced)
- 4 Garlic cloves (minced)
- 28 ounces canned fire-roasted tomatoes *
- 15 ounces canned tomato Sauce
- 6 ounces canned tomato Paste
- 30 ounces canned chili beans (undrained)
- 4 cups beef stock (unsalted)
- 1 tablespoon brown sugar
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons cumin
- 2 teaspoons oregano
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons smoked Paprika
- 3/4 teaspoon cayenne Pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- Trim chuck roast of any excessively large chunks of fat and chop into approximately six large pieces.
- Add oil to a large soup pot set over high heat and sear the beef until a brown crust forms.
- Remove beef from pot, reduce heat to medium and add peppers and onions. Saute until tender and beginning to brown.
- Add beef broth to the pot and scrape any burnt off bits on the bottom of the pot so they incorporate into the liquid. Return beef to the pot and add all remaining ingredients along with chili seasoning.
- Simmer uncovered over low heat for 3-4 hours, or until beef is tender. Remove beef from chili, shred with a fork and place back in the pot and serve.
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