Shredded Beef Chili Con Carne Recipe

I absolutely love sharing this Shredded Beef Chili Con Carne Recipe because it’s one of those hearty, comforting dishes that feels like a warm hug after a long day. When I first tried this slow-cooked chili, I was amazed at how tender the beef became, perfectly shredding with a fork and mingling beautifully with the rich, spicy sauce. You’ll find that this recipe is fantastic for feeding a crowd or meal prepping for the week, with flavors that deepen the longer it simmers.

What makes this Shredded Beef Chili Con Carne Recipe special is the balance of spices combined with the slow-cooked tenderness of the beef chuck roast. It’s a flexible, crowd-pleasing stew that works wonderfully anytime you crave something soulful but want to keep cooking simple. Whether it’s a casual weeknight dinner or a weekend gathering, this chili will quickly become a favorite in your kitchen, just like it did in mine!

Ingredients You’ll Need

All the ingredients come together to build layers of flavor, from searing the beef to sauteing the aromatics and simmering with the beans and tomatoes. Using beef broth adds richness, and the homemade chili spices ensure this chili isn’t just good — it’s unforgettable.

• Beef chuck roast: I like chuck because it’s affordable and becomes beautifully tender after slow cooking.
• Olive oil: For searing the beef and sauteing veggies — choose extra virgin for a flavor boost.
• Salt and pepper: Simple seasoning to bring out the beef’s natural flavors when browning.
• Garlic: Fresh minced garlic packs that punch of fragrance and warmth we love in chili.
• Onions: Brown, yellow, or white all work, just dice them nicely so they cook evenly and sweeten the dish.
• Red capsicum (bell pepper): Adds a nice sweetness and texture contrast—make sure to remove seeds for smooth bites.
• Beef broth/stock: I use homemade or low-sodium store-bought to keep control over saltiness.
• Red kidney beans: Drained from canned to speed things up; whole beans add hearty texture.
• Crushed tomatoes: They form the saucy base and give that classic chili tang.
• Tomato paste: Concentrated tomato flavor that thickens and deepens the sauce.
• Chili spices (cumin, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper): These are the heart of the flavor — I mix them ahead of time for convenience.
• Cornflour/corn starch: For thickening the sauce without adding heaviness.

Variations

I love tweaking this Shredded Beef Chili Con Carne Recipe depending on the season or who I’m cooking for. It’s so easy to customize—whether you want it hotter, milder, or with a veggie boost—you’ll find it’s forgiving and versatile.

• Spicy Kick: My husband likes it hotter, so I add extra cayenne or a bit of chipotle powder for smoky heat. It really makes the flavors pop.
• Veggie Boost: Sometimes I throw in diced zucchini or some corn kernels during the last hour for extra texture and color.
• Ground Beef Swap: For a quicker option, ground beef works okay but you’ll lose that beautiful shreddy texture I adore.
• Slow Cooker to Instant Pot: If you’re in a hurry, this chili works in the Instant Pot on high pressure for about an hour.

How to Make Shredded Beef Chili Con Carne Recipe

Step 1: Brown the beef to lock in flavor

Start by cutting your beef chuck roast into four big chunks and seasoning them well with salt and pepper. Heat half the olive oil in a heavy skillet over high heat and brown each beef piece for about 1½ minutes on every side — you’re aiming for a nice crust that seals in the juices. Don’t skip this step; those browned bits are flavor gold! Once browned, set the beef aside on a plate.

Step 2: Sauté the aromatics

Add a bit more oil if your pan looks dry, then toss in the minced garlic, diced onions, and red capsicum. Cook gently, stirring often, until they start caramelizing—this usually takes 2 to 3 minutes. As this happens, the kitchen fills with a wonderful aroma that gets me excited every time! Pour in ½ cup of the beef broth to deglaze the pan, scraping up those browned bits, then simmer for about 30 seconds.

Step 3: Assemble and slow cook

Transfer those flavorful veggies and their liquid into your slow cooker. Add the drained kidney beans, crushed tomatoes, tomato paste, the remaining beef broth, and the chili spice mix. Give it a good stir. Nestle the browned beef chunks into the pot—they don’t have to be fully submerged because as they cook, they’ll release juices that raise the liquid level. Set your slow cooker to low and let it work its magic for 8 hours. This part is the most hands-off but rewarding — the slow simmer develops that unbeatable depth of flavor.

Step 4: Shred beef and thicken sauce

After the long cook, carefully lift the beef pieces out and use two forks to shred them into tender strands. Meanwhile, whisk together cornflour with a bit of beef broth or water to make a smooth slurry. Stir this into the slow cooker along with the shredded beef, then cook on low for another 20 minutes to thicken the sauce perfectly. Before serving, taste and adjust salt and pepper as needed.

How to Serve Shredded Beef Chili Con Carne Recipe

Garnishes

I always top my chili with dollops of sour cream for creaminess and a sprinkling of freshly chopped coriander or cilantro—it brightens the rich flavors beautifully. Grated sharp cheddar cheese is a crowd favorite at our table, and for a fresh twist, diced avocado or a spoonful of guacamole adds a lovely, cooling contrast.

Side Dishes

Serve this chili with crunchy corn chips or warm, buttery cornbread to mop up all that delicious sauce. I also love offering fluffy steamed rice or even a simple green salad to balance the heartiness of the chili.

Creative Ways to Present

For a special occasion, I sometimes serve this chili in mini bread bowls—everyone loves tearing into their own edible bowl! Another fun idea is layering the chili with shredded cheese and sour cream in clear glasses for a deconstructed chili parfait that’s as pretty as it is tasty.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 4 days. I usually let the chili cool completely before refrigerating to maintain the best texture and flavor. It also tastes even better the next day once the spices have had time to meld!

Freezing

This Shredded Beef Chili Con Carne Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty ziplock bags, and you’re good for up to 3 months. When I freeze chili, I usually leave a little extra sauce in the container so it doesn’t dry out when reheated.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, stirring gently and adding a splash of beef broth or water if the sauce seems too thick. This keeps the beef tender and the sauce silky. Microwave reheating works too—just cover loosely and heat in short bursts, stirring in between.

FAQs

Final Thoughts

This Shredded Beef Chili Con Carne Recipe has been such a winner in my kitchen that I can’t recommend it enough. It’s the kind of meal that fills your home with mouthwatering aromas and your heart with satisfaction. Whether you’re making it for family dinners or prepping for busy weekdays, I’m confident you’ll enjoy how easy it is to make alongside its rich, comforting flavors. Give it a try and see how this chili can become your go-to recipe for cozy meals anytime!

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