Description
A rich and hearty Shredded Beef Chili Con Carne recipe slow-cooked to perfection, packed with tender beef chuck roast, red kidney beans, and a flavorful blend of spices. This comforting dish is perfect for gatherings and can be served with toppings like sour cream, guacamole, and cheese or alongside rice, corn chips, or cornbread.
Ingredients
Units
Scale
Beef Browning
- 2kg / 4lb beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Flavour Base
- 4 cloves garlic, minced
- 2 onions, diced (brown, yellow, or white)
- 1 large red capsicum/bell pepper, seeds removed and diced
- 1/2 cup (125ml) beef broth/stock (or water)
Chili
- 800g / 28oz canned red kidney beans, drained (2 x 400g/14oz cans)
- 800g / 28oz crushed tomato
- 1/4 cup tomato paste
- 1 cup (250ml) beef broth/stock
- 1 tbsp cumin
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp smoked paprika (or plain paprika)
- 1 tsp cayenne pepper (or to taste)
- 1 tsp salt
- 1/2 tsp black pepper
Sauce Thickener
- 3 tbsp cornflour / corn starch
- 1/4 cup (65ml) beef broth/stock or water
Instructions
- Brown Beef: Cut the beef into four equal pieces and season with salt and pepper. Heat half the olive oil in a heavy-based skillet over high heat. Brown each piece well on all sides, about 1 1/2 minutes per side, then transfer the beef to a plate.
- Saute Aromatics: Add more oil to the skillet if needed. Add the minced garlic, diced onions, and diced red capsicum, sautéing until caramelized for about 2 to 3 minutes. Pour in 1/2 cup beef broth, bring to a simmer while scraping the bottom of the pan to dissolve browned bits. Simmer for 30 seconds, then transfer everything from the skillet to the slow cooker.
- Add and Combine Ingredients: In the slow cooker, add the drained kidney beans, crushed tomatoes, tomato paste, 1 cup beef broth, and all the chili spices (cumin, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper, salt, black pepper). Stir to combine, then place the browned beef into the slow cooker. The beef may not be fully submerged, but juices will raise the liquid level.
- Slow Cook: Cook on low heat in the slow cooker for 8 hours to achieve tender, shreddable beef and allow flavors to meld.
- Shred Beef: Remove the beef from the slow cooker and shred it using two forks.
- Thicken Sauce: Mix the cornflour with 1/4 cup beef stock or water until smooth. Pour this slurry into the slow cooker, add the shredded beef back in, and continue cooking on low for an additional 20 minutes to thicken the sauce. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the chili hot, garnished with sour cream, guacamole or diced avocado, grated cheese, and coriander/cilantro as desired. Enjoy with corn chips, cornbread, or over steamed rice.
Notes
- For best results, use a well-marbled beef chuck roast for tenderness and flavor.
- You can adjust the cayenne pepper amount to make the chili milder or spicier according to taste.
- Allow the chili to rest for a few minutes after thickening to fully develop the sauce consistency.
- Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 3 months.
- Adding a splash of lime juice when serving brightens the flavors.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 330 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg
