Easy Slow Cooker Shredded Beef Chili

Crockpot Shredded Beef Chili is made in a slow cooker for a hands-off meal with tender beef, beans, tomatoes, and warm spices. The beef cooks right in the chili, so it becomes easy to pull apart and adds a rich texture to every bowl. As it simmers, your kitchen fills with the smell of chili powder, cumin, garlic, and tomatoes. I like making this on a busy day when dinner needs to cook without much attention.

Why You’ll Love This Crockpot Shredded Beef Chili

• Hands-off cooking: Add everything to the slow cooker, cover it, and let the beef cook until tender.
• Tender beef: Chuck roast becomes easy to shred after 8 hours on low.
• Filling beans: Kidney beans and black beans add hearty texture to each serving.
• Simple ingredients: The recipe uses familiar pantry staples and a few basic seasonings.
• Easy toppings: Let everyone finish their bowl with cheese, sour cream, green onions, or cilantro.

How To Make Crockpot Shredded Beef Chili

Place the beef chuck roast in the slow cooker, then add the beans, tomatoes, onion, garlic, spices, salt, and pepper. Pour in the beef broth, cover, and cook on low for 8 hours or until the beef is tender. Shred the beef with two forks, return it to the slow cooker, and stir everything together. Serve the Crockpot Shredded Beef Chili hot with your favorite toppings.

Ingredients

• 2 pounds beef chuck roast
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup beef broth
• Toppings: shredded cheese, sour cream, chopped green onions, cilantro

Directions

1. Place the beef chuck roast in the slow cooker.
2. Add the kidney beans, black beans, diced tomatoes, onion, garlic, chili powder, cumin, paprika, salt, and pepper.
3. Pour the beef broth over the mixture.
4. Cover and cook on low for 8 hours or until the beef is tender.
5. Remove the beef and shred it with two forks.
6. Return the shredded beef to the slow cooker and stir to combine.
7. Serve hot with toppings of your choice.

How To Serve Crockpot Shredded Beef Chili

Serve this chili in bowls with shredded cheese, sour cream, chopped green onions, and cilantro. The cool sour cream pairs nicely with the warm chili, while the green onions and cilantro add a fresh finish.

For a bigger meal, serve Crockpot Shredded Beef Chili with cornbread, crackers, or warm crusty bread. You can also set out all the toppings and let everyone build their own bowl. This recipe works well for a relaxed family dinner, a casual weekend meal, or a make-ahead lunch.

How To Store Crockpot Shredded Beef Chili

Let the chili cool before placing it in airtight containers. Store it in the refrigerator for 3 to 4 days. Keep the beef and beans covered with the chili so they stay moist.

For longer storage, freeze the chili in freezer-safe containers, leaving a little room for expansion. Thaw it in the refrigerator before reheating. Reheat the chili in a saucepan over medium heat or in the microwave, stirring as needed until hot throughout. Add a small amount of beef broth if it seems too thick.

Tips For Making Crockpot Shredded Beef Chili

• Rinse the beans: Drain and rinse both cans before adding them to the slow cooker to remove the canning liquid.
• Use chuck roast: Beef chuck roast works well here because it becomes tender during the long cooking time.
• Keep the lid on: Avoid opening the slow cooker often while the chili cooks, since this can let heat escape.
• Shred carefully: Remove the beef before shredding so you can check for any large pieces of fat or connective tissue.
• Stir after shredding: Returning the beef to the slow cooker helps spread it through the beans, tomatoes, and broth.
• Add toppings at the end: Keep the cheese, sour cream, green onions, and cilantro for serving so they stay fresh.

Variations

• Ingredient swap: Use another type of canned bean in place of the kidney beans or black beans if needed.
• Add-in option: Add extra diced onion or another can of tomatoes if you want to change the texture and volume.
• Different cooking method: For a non-slow-cooker option, cook the ingredients in a covered pot until the beef is tender, then shred and return the beef to the pot. The cooking time is not provided in this recipe, so check the beef for tenderness as it cooks.

FAQs

Can I Make Crockpot Shredded Beef Chili Ahead Of Time?

Yes, you can make the chili ahead and store it in the refrigerator for 3 to 4 days. Reheat it in a saucepan or microwave until hot throughout, stirring as needed.

What Can I Use Instead Of Chuck Roast?

Chuck roast is the cut listed for this recipe because it shreds after the long slow cooker cook. If you use a different beef cut, choose one that is suitable for slow cooking and check it carefully for tenderness before shredding.

Does Crockpot Shredded Beef Chili Freeze Well?

Yes, this chili can be frozen in airtight, freezer-safe containers. Thaw it in the refrigerator, then reheat it in a saucepan or microwave until hot throughout.

How Do I Know When The Beef Is Done?

The beef is ready when it is tender and can be shredded with two forks. The recipe directs you to cook it on low for 8 hours or until the beef is tender.

Can I Double This Recipe?

Doubling the recipe may require a larger slow cooker so the ingredients fit without filling it too high. If you make a larger batch, check that the beef is tender before removing and shredding it.

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