Dutch Oven Shredded Beef Chili with Pinto Beans

Shredded Beef Chili

Chuck roast gives this chili long, tender beef strands instead of the texture of ground beef. The beef braises in a tomato-and-spice sauce until it pulls apart easily, then returns to the pot with pinto beans. An uncovered simmer thickens the sauce so it coats the beef but stays moist enough to ladle into bowls.

Allow about 20 minutes to prepare the ingredients and 3 to 4 hours to cook. The beef determines the timing: if it resists shredding, it needs more time in the covered pot. Makes 6 to 8 servings.

Ingredients for Shredded Beef Chili

• 2 1/2 pounds boneless beef chuck roast, cut into roughly 3-inch pieces (1,150g)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon neutral cooking oil
• 1 large yellow onion, diced (about 180g)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 tablespoons chili powder blend
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 can (28 ounces) crushed tomatoes
• 1 cup low-sodium beef broth, plus more if needed
• 2 cans (15 ounces each) pinto beans, drained and rinsed (about 500g drained)
• 1/4 cup loosely packed fresh cilantro leaves

For more heat, add 1/8 to 1/4 teaspoon cayenne with the other spices. Use a chili powder blend, not the same amount of pure ground chile, which may be much hotter. Drained, rinsed kidney beans can replace the pinto beans, though they will be larger and more prominent in the finished chili.

How to Make Shredded Beef Chili

1. Preheat and season: Heat the oven to 325°F (165°C). Pat the beef dry and season it with the salt and pepper.
2. Brown the beef: Heat the oil in a 5- to 6-quart oven-safe Dutch oven over medium-high heat. Sear the beef in batches, turning until several sides are browned, about 8 to 12 minutes total. Leave space between the pieces so they brown instead of steam. Transfer to a plate.
3. Build the chili base: Reduce the heat to medium and cook the onion until softened. Stir in the garlic, tomato paste, chili powder, cumin, and smoked paprika. Cook for about 1 minute, stirring so the spices become fragrant without scorching. Add the crushed tomatoes and broth, scraping up the browned bits from the pot.
4. Braise until tender: Return the beef and any collected juices to the pot, nestling the pieces into the sauce. Cover tightly and cook in the oven for about 2 1/2 to 3 1/2 hours. Start checking at 2 1/2 hours. If a fork does not pull the beef easily into strands, keep braising covered and check again in 20 to 30 minutes.
5. Shred and add the beans: Lift out the beef and let it cool just enough to handle. Shred it into distinct strands with two forks, discarding any large pieces of fat. Skim excess fat from the sauce if needed. Return the beef to the pot and gently stir in the beans. Adding canned beans after the long braise helps them stay whole.
6. Thicken and serve: Simmer uncovered over medium-low heat for 15 to 25 minutes, stirring occasionally. The beans should be hot, and the sauce should coat the beef while still flowing from a ladle. If the chili is too thick, stir in broth a splash at a time. Season with more salt if needed, then ladle into bowls and scatter the cilantro over the top.

How to Tell When the Beef Is Ready

Chuck roasts vary, so use tenderness rather than the clock to decide when to shred. A fork should pull a piece into strands without resistance. If the beef is still firm, leave it in the covered pot with sauce around it and continue braising; pulling harder will not make it tender.

Getting the Right Chili Thickness

The sauce may look loose before the final simmer. Leave the pot uncovered to reduce it, stirring occasionally and checking after about 15 minutes. A ladleful should show distinct beef strands and whole beans coated in sauce, not sitting in a thin broth. If the chili becomes pasty or starts catching on the bottom, add a little broth until it is easy to ladle again.

Serving Shredded Beef Chili

Serve in bowls with a light cilantro garnish and cornbread on the side. For a different take on beef chili, try Award-Winning Beef Chili.

How to Store and Reheat Shredded Beef Chili

Cool leftovers promptly and refrigerate in shallow airtight containers within 2 hours. Use within 3 to 4 days. Reheat gently on the stovetop, stirring in a splash of broth if the chili has thickened, until it reaches 165°F (75°C). Add fresh cilantro after reheating.

For longer storage, freeze cooled chili in airtight portions for best quality within about 2 to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 8 servings: 440 calories, 37g protein, 23g fat, and 25g carbohydrates. Approximate values per 100g: 145 calories, 12g protein, 8g fat, and 8g carbohydrates. Values vary with the chuck roast, the amount of fat skimmed, and how much the sauce reduces.