This rich and hearty slow cooker shredded beef chili is made with tender, fall-apart beef, bold spices, beans, and tomatoes. It’s the perfect no-fuss meal for busy weeknights, meal prep, or game day gatherings.
Heat olive oil in a skillet over medium-high heat. Season beef chunks with salt and pepper, then sear on all sides until browned, about 4-5 minutes per batch.
Transfer the browned beef to the slow cooker. In the same skillet, sauté the onion for 4 minutes until translucent, then add garlic and cook for another minute.
Stir in chili powder, cumin, smoked paprika, oregano, garlic powder, and onion powder, and cook for 30 seconds to bring out the flavors.
Transfer the onion-spice mixture to the slow cooker with the beef. Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and beans.
Stir everything together in the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the beef is tender and easily shreds.
Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the chili and stir to combine.
Let the chili cook uncovered for 20 more minutes to thicken. Taste and adjust seasoning as needed.
Serve hot with toppings like shredded cheese, sour cream, chopped cilantro, and lime wedges.