Slow Cooker Shredded Beef Chili

If you love tender, pull-apart, melt-in-your-mouth beef, then this Slow Cooker Shredded Beef Chili recipe is going to be a new favorite! Warm and cozy chili spices flavor this beef that falls apart and will warm you up with each bite. Beans and veggies are added to make this a complete meal in a bowl--ready for lots of toppings!

Prep Time: 20 minutes    Cook Time: 8 hours    Total Time: 8 hours 20 minutes    Total Servings: 8


  • 3½ lb beef chuck roast approximately 
  • 1 teaspoon sea salt (to season meat) more or less as desired 
  • olive oil 
  • 2 bell peppers (I use 1 green and 1 red) small diced 
  • 1 medium onion small diced 
  • 1 can tomato sauce approx. 15 oz. 
  • 1 can diced tomatoes approx. 14.5 oz. 
  • ⅓ c beef stock 
  • 1 teaspoon Worcestershire sauce 
  • 1 can kidney beans, rinsed 15.5 oz. 
  • 1 can pinto beans, rinsed 15.5 oz. 
  • 1 can green chiles 4 oz. 
  • 3 T chili powder 
  • 1 T cumin 
  • 2 teaspoons smoked paprika 
  • 1 teaspoon garlic powder 
  • 1 teaspoon oregano 
  • ½ teaspoon onion powder 
  • ½ teaspoon pepper 
  • ½ teaspoon sea salt 
  • ⅛ teaspoon cinnamon 
  • 1 teaspoon sugar 
  • ¼-½ teaspoon crushed red pepper optional 
  • 3 T tomato paste


  1. For best results, allow your meat to sit out about 20 minutes before searing for even cooking. Cut the chuck roast into 3-4 even chunks. Pat the meat dry and season generously with sea salt. 
  2. Heat olive oil over medium-high heat in a large skillet. When the oil is glistening, add the pieces of meat. Brown the beef about 2-3 minutes on each side. Remove from the skillet and set aside on a plate until ready to add to the slow cooker. 
  3. Add the chiles, veggies and tomatoes, tomato sauce, beef stock, sugar, Worcestershire sauce, spices, and seasoning to the crockpot. Stir to combine. Add the seared beef to the other ingredients in the crockpot. You don't have to submerge it completely, as it cooks and releases juices, it will continue to be covered. 
  4. Cook the chili on low heat for about 8-10 hours or until the meat easily pulls apart to shred with a fork. (You can also cook on high heat for about 4-6 hours.) 
  5. When the meat is ready, remove the beef pieces from the crockpot and shred using two forks, removing any large pieces of fat. Add the shredded beef back into the slow cooker and stir in the tomato paste to allow the chili to thicken. Serve with your favorite toppings and enjoy!


For best results, take the time to sear the meat. While searing your beef chuck roast before is not entirely necessary, it is a step I strongly suggest for the best flavor. Searing meat before adding it to your slow cooker will add layers of flavor and caramelize the meat. 

If you prefer a super thick chili, omit the beef stock. This chili is fairly chunky and thick but everyone has their own preference. There will be juices released as the meat cooks so this can thin it out a bit as well. Simply leave out the broth and drain the excess liquid out of the canned tomatoes as well. 

Storage: Store this chili in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.