Crock Pot Chili Con Carne with Shredded Beef is one of those recipes that fills your kitchen with a deep, comforting aroma long before it’s ready to eat.
The first time I made Crock Pot Chili Con Carne with Shredded Beef, the slow simmer of spices, tomatoes, and beef instantly reminded me why chili is such a timeless comfort food.
As the beef cooks low and slow, it becomes incredibly tender, soaking up every layer of flavor from the spice blend and rich tomato base.
By the time Crock Pot Chili Con Carne with Shredded Beef is ready to shred, the meat practically falls apart, creating a chili that’s hearty, deeply satisfying, and perfect for sharing.
What I love most about this Crock Pot Chili Con Carne with Shredded Beef recipe is how it feels both rustic and special at the same time. Crock Pot Chili Con Carne with Shredded Beef is the kind of dish you make when you want something filling and warming, but still packed with bold, balanced flavors.
Each spoonful delivers tender shredded beef, creamy beans, and a gently spiced sauce that tastes like it’s been cooking all day—because it has. This Crock Pot Chili Con Carne with Shredded Beef is comfort food done right, with just enough depth to keep you coming back for another bowl.
Why Crock Pot Chili Con Carne with Shredded Beef Is the Ideal Recipe
After making this Crock Pot Chili Con Carne with Shredded Beef a few times, I can confidently say it’s one of the most reliable slow-cooker meals I turn to when I want big flavor without constant attention.
Using shredded beef instead of ground meat completely changes the texture in the best way possible. The beef becomes rich, juicy, and almost buttery, giving the chili a more luxurious feel.
Key Ingredients in Crock Pot Chili Con Carne with Shredded Beef Recipe
Each ingredient in this Crock Pot Chili Con Carne with Shredded Beef recipe plays an important role, and after cooking it myself, I’ve come to appreciate how well they work together:
Beef stew meat (chuck or casserole steak): This cut becomes tender and flavorful after slow cooking, making it ideal for shredding.
Olive oil: Helps brown the beef and build flavor right from the start.
Onion and garlic: These form the aromatic base, adding depth and natural sweetness.
Tomato paste: Intensifies the tomato flavor and thickens the chili.
Crushed tomatoes: Create a rich, hearty sauce that holds everything together.
Beef stock: Adds savory depth and prevents the chili from becoming too thick.
Honey or sugar: Just a touch balances the acidity of the tomatoes and spices.
Kidney beans: Creamy and filling, they give the chili classic texture and heartiness.
Spice blend: Chili powder, cumin, paprika, cinnamon, oregano, salt, and pepper combine to create warmth, complexity, and balance.
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Crock Pot Chili Con Carne with Shredded Beef Recipe
- Total Time: 90 min
- Yield: 6 servings
Description
Crock Pot Chili Con Carne with Shredded Beef Recipe is a rich, slow-cooked dish made with tender shredded beef, kidney beans, crushed tomatoes, garlic, onion, cumin, paprika, and chili spices for a hearty, comforting meal perfect for any season.
Ingredients
Spice Blend
- 1 tablespoon chili powder (mild, medium or hot – your preference)
- 4 teaspoons ground cumin
- 4 teaspoons paprika
- 1/4 teaspoon ground cinnamon
- 1 tablespoon dried oregano
- 1 teaspoon salt and ground black pepper, each
Chili
- 2 tbsp olive oil
- 2 pounds beef stew meat (like chuck roast, casserole steak etc) (about 900 g)
- 1 large onion (white, yellow or brown) diced
- 1 tablespoon (about 3 cloves) garlic, minced
- 4 tablespoon tomato paste
- 2 14 oz/400 g cans crushed tomatoes
- 1 cup (240 ml) beef stock
- 1 tablespoon honey or sugar (brown, white or coconut sugar will all work)
- 2 14 oz/420g cans kidney beans, drained and rinsed
- Salt & Pepper to taste
Instructions
Whisk all of the spices needed for the spice blend together in a small bowl. Set aside.
Add the olive oil to the Instant Pot and press the “Sauté” button. Salt and pepper each side of the beef. Once the oil is warm, add beef to the pot and brown each side cooking 3-4 minutes. Work in batches to easily fit all of the meat.
Once all sides of the beef, remove from the pot and set aside on a plate.
Add a little more oil to the pot if it’s looking dry, then add the onion and garlic. Stir and cook about 3 minutes.
Add the tomato paste and spice blend and cook another 2-3 minutes, stirring often.
Stir in the chopped tomatoes, beef stock and honey/sugar to the pot and mix everything together well. Add the beef back to the pot. Submerge in the liquids as much as you can – it likely won’t fully be covered.
Press the “Keep Warm/Cancel” button to stop the sauté function. Secure the lid and make sure the steam valve is set to closed. Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 50 minutes.
After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for at least 10 minutes before releasing the steam valve.
Once the steam has been fully released remove the lid of the instant pot. Remove the beef from the pot and transfer to a plate or bowl to shred. Add the kidney beans to the pot, and Press the “Sauté” button and bring the pot to a simmer. This will help warm the beans through and reduce the liquids down to make for a thicker chili. Simmer at least 10 minutes. If you want a thicker chili, simmer longer and smash up some of the beans.
Taste and season with more salt if needed. Top with your favourite chili toppings and enjoy.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Main Dish
- Method: Crock Pot
- Cuisine: Homemade
If you enjoy slow-cooker meals that deliver bold results with minimal effort, this chili fits right in alongside favorites like Crockpot Salsa Chicken Recipe or a classic Crock Pot Pot Roast Recipe.
How to Crock Pot Chili Con Carne with Shredded Beef Recipe Step-by-Step
Cooking this chili feels relaxed and rewarding, especially once everything is simmering away:
Prepare the spice blend: I start by whisking all the spices together so they’re evenly mixed and ready to go.
Brown the beef: Seasoning and browning the beef first adds incredible depth. This step is worth the extra few minutes.
Sauté aromatics: Cooking the onion and garlic in the same pot captures all those flavorful browned bits.
Bloom the spices: Stirring the tomato paste and spice blend into the onions brings out their full aroma.
Build the chili base: Crushed tomatoes, beef stock, and a touch of sweetness create a rich sauce.
Cook low and slow: Once the beef is back in the pot, the chili cooks until the meat is fall-apart tender.
Shred the beef: This is my favorite part—the beef practically shreds itself.
Add beans and simmer: Warming the beans and reducing the sauce thickens the chili perfectly.
Taste and adjust: A final seasoning brings everything together before serving.
If you enjoy recipes where the slow cooker does most of the work, you’ll also love dishes like Crock Pot Chicken Parm Meatballs Recipe, which follow the same comforting, hands-off approach.
Crock Pot Chili Con Carne with Shredded Beef Recipe Nutrition Facts
| Nutrient | Approximate Amount (Per Serving) |
|---|---|
| Calories | 480 kcal |
| Protein | 38 g |
| Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 34 g |
| Fiber | 9 g |
| Sugar | 8 g |
| Sodium | 780 mg |
FAQs
Can I make this recipe in a slow cooker instead of an Instant Pot?
Yes, absolutely. After browning the beef and sautéing the aromatics, transfer everything to a crock pot and cook on low for 8–9 hours or high for 4–5 hours.
What cut of beef works best for shredding?
Chuck roast or stew meat is ideal. These cuts become tender and flavorful when cooked slowly.
Is this chili spicy?
It’s mildly spiced as written. You can increase heat by using hot chili powder or adding cayenne pepper.
Can I freeze Crock Pot Chili Con Carne with Shredded Beef?
Yes, this chili freezes very well. Let it cool completely, then store in airtight containers for up to 3 months.
What toppings work best with this chili?
Sour cream, shredded cheese, chopped onions, avocado, or fresh cilantro all pair beautifully.
Conclusion
After making Crock Pot Chili Con Carne with Shredded Beef, it quickly became one of those recipes I know I’ll return to again and again. It’s rich, comforting, and deeply flavorful without being complicated.
Whether you’re serving it on a cold evening or prepping meals for the week, this chili delivers every time. It’s the kind of dish that feels like home in a bowl—and that’s what makes it truly special.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.