Three Bean Shredded Beef Chili

Three Bean Shredded Beef Chili is an award winning chili. It takes time to properly make but is well worth the effort.A couple of years ago my husband came home from his new job and told me about the chili cook-off that is held there every year. I was intrigued but I had one problem. I don’t like chili. Not too surprising, huh?

So I set out to study chili recipes and Three Bean Shredded Beef Chili is what I came up with. We swept the awards that year, winning People’s Choice & the Top Prize. You can see a picture of my hubby with his prize below the recipe. Unfortunately he kept my his plaque at work.

This award winning chili takes time to properly make but is well worth the effort. It makes a huge batch of chili and is easy to add different beans, and more spices, etc. The spice temperature of this is around medium and is flavorful enough to be tasty, but not too spicy to burn.


  • My mom recommended three or four bean types.
  • My husband wanted several pepper types.
  • A website recommended dry roasting the seasoning before adding to the pot.
  • To make the chili different from the other entries, I decided to use shredded beef instead of ground beef.

SELECTIVE EATING: Chili with beans, onions, chilies, peppers, and/or tomatoes sounds perfectly dreadful! I will eat Nalley Big Chunk, No Bean Chiliout of the Northwest. I suppose I should make a recipe for myself.

Three Bean Shredded Beef Chili

Rating: 51

Prep Time: 45 minutes

Cook Time: 3 hours

Total Time: 3 hours, 45 minutes

Yield: 20 Servings

Serving Size: 1/2 Cup

Three Bean Shredded Beef Chili

This award winning chili takes time to properly make but is well worth the effort. It makes a huge batch of chili. It is easy to add different beans, and more spices, etc. The spice temperature of this is around medium. It is flavorful enough to be tasty, but not too spicy to burn!


  • 2 lbs. Beef Top Round Roast
  • 2 Cans Beef Broth
  • Onion Powder
  • Garlic Powder
  • Black Pepper
  • 16 oz. Can Dark Kidney Beans
  • 16 oz. Can Light Kidney Beans
  • 16 oz. Can White or Black beans
  • 32 oz. Canned Whole or Diced Tomatoes, drained
  • 1 Large Onion, chopped
  • 1 Green Bell Pepper, diced
  • 1 Yellow Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 1-2 Small Can(s) Green Chilies
  • 2 Cloves Garlic, minced
  • 6 Tbsp. Chili Powder
  • 2 Tbsp. Cumin
  • 1/2 Tbsp. Cinnamon
  • 1/2 Tbsp. Allspice
  • 1/4 tsp. Red Pepper (optional)


  1. Preheat oven to 350 degrees. Poke holes all over roast with a fork. Rub olive oil on roast. Rub with onion powder, garlic powder and pepper. Place in Dutch oven. Pour broth into pan. Cover and cook 2-3 hours or until tender.
  2. Remove roast from pan allow to cool. Discard broth reserving 1/2 Cup.
  3. While roast cools, dice and prepare vegetables. Drain and rinse beans. Shred roast into bite size pieces when it is cool enough.
  4. Place chili powder, cumin, cinnamon and allspice in dry saute pan on medium heat. Stir spices until you can smell a difference. Remove from heat.
  5. Put 1/2 cup of reserved broth on shredded beef. Add chili powder/cumin mixture. Stir beef, broth & spices, working broth & spices into the beef.
  6. Put all ingredients into a crock pot or large pot on oven. CROCK POT: Simmer 8-10 hours on low setting. STOVE: Simmer 8 hours on low heat.


Do not be tempted to add water! The vegetables will naturally provide moisture as the chili cooks.

Three Bean Shredded Beef Chili - Award Winning - David with prize

Three Bean Shredded Beef Chili: Award Winning – David with prize

Featured At:
Creative K  Kids

This post may or may not have been linked at these Fabulous Parties!


You Might Like...


Stacy is the mother of 3, step-mom of 3 and grandparent of 3. She retired as a project manager for a environmental laboratory. In her spare time she volunteers with her daughter's high school band. She has been developing websites for over 15 years, both for herself and others. Cooking, sewing, reading and history are just a few of her passions. Reading about history is a double passion!


  1. You have some spices I’ve never used in chili before. Can you taste the cinnamon? Thanks for sharing on Tasty Tuesdays.

    • You don’t taste the cinnamon in the traditional sense. It adds to the overall flavoring. Cincinnati style chili uses cinnamon. The middle east uses cinnamon in many savory dishes that include chicken & lamb. It’s important to not use too much but it really does add a nice dimension to the chili. Hope that helps ๐Ÿ™‚

  2. Stopping by from The Yuck Stops Here. We love chili! I’ve never been brave enough to enter a chili cook off but always thought it would be fun. I co host Family Fun Friday and would love to have you stop by and link up with us. Have a great weekend!

    • Thank you for stopping by… Chili cookoffs are a great deal fun and it’s nice to get to show off my talents. Have a great weekend ~Stacy

  3. My family loves chili! I will have to give your recipe a try! Yum! Pinned! Thanks for being part of our party. Please come and show off on Monday at 7 pm. We would love it.
    Happy Saturday! Lou Lou Girls

  4. I think cinnamon is great in chili! Thanks for sharing again on The Yuck Stops Here link party, hope to see you back soon! HUGS

  5. Hi Stacy. Just wanted to let you know that I chose your recipe as my feature for Tasty Tuesday link up this week. Hope to see you there again.

  6. Thank you for linking this award winning recipe on The Yuck Stops Here. I love how you told how the recipe was created! I hope you stop by again this week. We would love to see what you have been cookin’ up!

  7. Chili is such a great slow cooker recipe! And slow cooker recipes are great for summer. ๐Ÿ™‚ Thanks for sharing this recipe with us on Five Friday Finds! Hope you can stop by and share some more recipes this week. ๐Ÿ™‚

Leave a Reply to CJ Huang Cancel reply

Your email address will not be published. Required fields are marked *