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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.