Shredded Beef Chili With Meat

Shredded Beef Chili With Meat packs bold, comforting flavors into one pot and fills your kitchen with a rich, savory aroma that makes everyone gather. This Shredded Beef Chili With Meat delivers tender, fork-pulled beef, bright tomato notes, and a smoky spice that hits the tongue just right. You make it for weeknight dinners, game days, or when you want a hearty meal that stretches across lunches and leftovers. Also, you can adapt the heat and sides to please picky eaters or spice lovers, and you can use slow-cooking or oven methods depending on your schedule. If you like slow-roasted beef techniques, try the tips from this slow roasted barbacoa beef recipe for extra depth.

Table of Contents

Why Make Shredded Beef Chili With Meat

Ease: You brown the beef, simmer the sauce, and let low heat do the work, so you cook with low effort and high reward.
Flavor: You layer spices and tomatoes so the chili tastes smoky, tangy, and meaty in each bite.
Cost-effective: You use a chuck roast that gives big flavor for a modest price and yields generous portions.
Versatility: You serve it over rice, on baked potatoes, or in tacos; it adapts to many meals and diets.

How to Make Shredded Beef Chili With Meat

First, you sear the chuck to build a deep brown crust that adds flavor and texture. Next, you sauté aromatics to release their oils and then combine spices and tomatoes to form a robust sauce. Finally, you slow-cook the beef until it shreds easily and the sauce concentrates into a glossy, rich chili.

You rely on three key techniques: high-heat browning for Maillard flavor, low-and-slow braising to break down connective tissue, and a cornstarch slurry to finish the sauce with a silky body. These steps deliver tender meat and a sauce that clings to every shred.

Ingredients

For the beef:

2kg / 4lb beef chuck roast ((Note 1))
2 tbsp olive oil
1 tsp EACH salt and pepper

For the aromatics and veg:

4 cloves garlic (, minced)
2 onions (, diced (brown, yellow, white))
1 large red capsicum/bell pepper (, seeds removed and diced)

For the beans and tomatoes:

800g / 28oz canned red kidney beans (, drained (2 x 400g/14oz cans))
800g/28oz crushed tomato
1/4 cup tomato paste

For the liquids:

1/2 cup (125ml) beef broth/stock ((or water))
1 cup (250 ml) beef broth/stock
1/4 cup (65ml) beef broth/stock or water

For the seasoning and thickener:

1 tbsp EACH cumin, onion powder, garlic powder, oregano, smoked paprika ((or plain paprika))
1 tsp cayenne pepper (, or to taste (spiciness))
1 tsp salt
1/2 tsp black pepper
3 tbsp cornflour / corn starch

Directions

Brown Beef (Note 2): Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat and brown the beef on all sides, 4–6 minutes per side, until you see a deep brown crust and the meat releases easily.
Saute Aromatics: Reduce heat to medium, add diced onions, red capsicum, and 4 cloves minced garlic, and sauté 5–7 minutes until softened and fragrant with light browning.
Slow Cook!: Add 1/2 cup (125ml) beef broth/stock, crushed tomato, tomato paste, spices, drained beans, and the remaining 1 cup (250 ml) beef broth/stock, bring to a simmer, cover, and cook low for 2.5–3 hours in the oven at 150°C / 300°F or on the stovetop at a gentle simmer until the beef shreds easily.
Thicken Sauce: Remove the beef, shred with two forks, return shredded beef to the pot, mix 3 tbsp cornflour/corn starch with 1/4 cup (65ml) beef broth/stock or water to make a slurry, stir it into the chili, and simmer uncovered 5–8 minutes until the sauce thickens and coats the meat.
To serve: Taste and adjust salt and cayenne, then ladle the Shredded Beef Chili With Meat into bowls and garnish as desired.

How to Serve Shredded Beef Chili With Meat

Over steamed white rice with chopped cilantro and lime wedges for a fresh lift.
On baked potatoes with shredded cheddar and sour cream for a hearty dinner.
In warm tortillas as tacos with pickled onions and crumbled cheese for a fun, handheld option.
For presentation, pile the shredded meat in shallow bowls, spoon extra sauce over the top, and add a bright garnish to contrast the deep color.

How to Store Shredded Beef Chili With Meat

Refrigerator: Cool to room temperature, transfer to airtight containers, and store up to 4 days.
Freezer: Freeze in sealed, freezer-safe containers for up to 3 months; leave some headspace for expansion.
Reheat: Thaw overnight in the fridge if frozen, then reheat on the stovetop over medium-low heat, stirring occasionally, until steaming; alternatively reheat in a 160°C / 325°F oven covered for 20–30 minutes.

Tips to Make Shredded Beef Chili With Meat

Substitute: Use bone-in chuck for more flavor, or use a mix of beef and leaner cuts if you want less fat.
Time-saver: Brown the beef the night before and refrigerate; assemble and slow cook the next day.
Troubleshoot: If the sauce tastes flat, add a teaspoon of salt and a squeeze of lime or a splash of vinegar to brighten flavors.
Texture tip: For silkier sauce, blend a cup of the cooked tomatoes and beans before adding the slurry.
Need help with technique or timing? Visit our contact page and ask for guidance.

Variations

Smoky Chipotle Shred: Add 1–2 minced chipotle peppers in adobo and reduce cayenne for deeper smoky heat.
Chili Verde Twist: Substitute crushed tomatillos for half the crushed tomatoes and add chopped cilantro near the end.
Bean-Free Meat Feast: Omit the kidney beans and add an extra cup of shredded beef for a meat-forward bowl.

FAQs

Q: Can I use a different cut of beef?

A: Yes, you can use brisket or short ribs; however, adjust slow-cook time until the meat shreds easily.

Q: How do I reduce the heat without losing flavor?

A: Remove seeds from the capsicum, reduce cayenne to 1/4 tsp, and add extra smoked paprika for warmth without intense spice.

Q: Can I make this ahead for a party?

A: Yes, you can make it a day ahead; refrigerate overnight and reheat gently to allow flavors to deepen.