Shredded Beef Chili

Shredded beef chili is a thick and hearty chili loaded with fire-roasted tomatoes, chunky vegetables, and slowly simmered tender shreds of beef.

My shredded beef chili recipe is packed with the flavors of traditional chili, but features shredded chuck roast rather than coarse ground beef, for a more luxurious mouthfeel.

One pot of chili is enough to feed my family dinner, while typically having some leftovers. Repurpose the leftovers by using them in a Frito Pie or a Chili Cheese Dip.

Ingredients & Substitutions

• Beef chuck roast - You can also make chili with beef brisket or any stew meat.
• Cooking oil - Olive oil is great to use.
• Red onions - Yellow onions are a good substitute. 
• Green bell pepper
• Jalapeno pepper - Substitute poblano peppers for less heat. 
• Garlic cloves 
• Canned fire-roasted tomatoes - Fire-roasted tomatoes are often found in the health-food/organic aisle of your grocery store. You can substitute regular diced tomatoes instead. 
• Canned tomato sauce
• Canned tomato paste
• Canned chili beans - You can make chili without beans.
• Unsalted Beef stock - Beef broth can be substituted.
• Brown sugar
• Homemade chili seasoning - kosher salt, cumin, oregano, onion powder, smoked Paprika, cayenne pepper, garlic powder, fresh ground black pepper.

How to make it

Make this shredded beef chili recipe by first trimming excessive pieces of fat off the chuck roast. Then portion the roast into six large chunks.

Add oil to a large Dutch oven or pot, set over medium-high heat, and sear the beef roast on all sides. Remove the beef pieces and set aside.

Reduce to medium heat and add the bell peppers and chopped onion. Saute until tender. Then add the beef stock, and return the seared beef to the pot along with all of the remaining ingredients. Stir with a wooden spoon, loosening any cooked-on brown bits from the bottom of the pot into the sauce, and bring to a simmer.

Tip: 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.

Simmer the 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.

The reason a long simmer is very important for pulled beef chili 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.

Serve your chili with a side of buttermilk cornbread muffins and your favorite toppings, such as the following:

• Chopped onions
• Shredded cheddar cheese
• Avocado
• Sour cream
• Cilantro
• Corn chips
• Hot sauce

Can I make this recipe 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.

Storing & Reheating Leftovers

Shredded beef chili is a great meal to make in advance because the flavor continues to meld as it rests in the refrigerator. Be sure to store any leftovers in an airtight container and refrigerator for up to one week.

Leftover chili can be warmed back up in the microwave or reheated on the stovetop until heated through.

This recipe was originally published on February 12, 2020.

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