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Delicious bowl of Shredded Beef Chili con Carne topped with cheese and cilantro

Shredded Beef Chili Con Carne

A comforting and hearty dish featuring tender beef, aromatic spices, and a rich tomato base, perfect for cozy gatherings or casual dining.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Beef and Seasoning
  • 2 kg beef chuck roast Juicy and full of flavor, perfect for slow cooking.
  • 2 tbsp olive oil Adds a rich, smooth texture.
  • 1 tsp salt Essential for seasoning.
  • 1 tsp black pepper Adds a subtle spice.
Aromatics and Vegetables
  • 4 cloves garlic, minced Brings depth to the dish.
  • 2 pieces onions, diced Sweet and savory.
  • 1 large red capsicum/bell pepper Adds crunch and sweetness.
Liquid Ingredients
  • 1 cup beef broth/stock Provides moisture and flavor.
  • 1/2 cup beef broth/stock or water Used for deglazing.
  • 1/4 cup beef broth/stock or water To mix with cornflour.
  • 800 g canned red kidney beans, drained Creamy and hearty.
  • 800 g crushed tomato Offers a rich base.
  • 1/4 cup tomato paste Thickens the chili.
Spices
  • 1 tbsp cumin Adds warmth.
  • 1 tbsp onion powder Enhances flavor.
  • 1 tbsp garlic powder Extra garlic flavor.
  • 1 tbsp oregano Brings aromatic notes.
  • 1 tbsp smoked paprika Adds a depth of flavor.
  • 1 tsp cayenne pepper Offers a kick of heat.
Thickening Agent
  • 3 tbsp cornflour/corn starch Used to thicken the chili.

Method
 

Preparation
  1. Cut the beef chuck roast into four equal pieces and season generously with salt and pepper.
Browning Meat
  1. Heat half of the olive oil in a skillet over high heat and brown the seasoned beef for approximately 1.5 minutes per side.
  2. Remove and set aside.
Sauté Aromatics
  1. In the same skillet, add more oil if needed and sauté garlic, onions, and bell pepper for 2-3 minutes until caramelized.
Deglazing
  1. Pour in the half cup of beef broth and simmer while scraping up any brown bits.
  2. Allow it to simmer for about 30 seconds.
Slow Cooking
  1. Transfer the mixture to the slow cooker.
  2. Stir in beans, crushed tomatoes, tomato paste, remaining broth, and spices.
  3. Nestle the browned beef on top and cook on low for 8 hours.
Shredding and Thickening
  1. Shred the beef into bite-sized pieces and mix back into the chili.
  2. Mix the cornflour with remaining broth or water until smooth and stir into the chili.
  3. Cook for another 20 minutes to thicken.
Serving
  1. Serve in bowls, garnished with toppings of your choice.

Notes

Select high-quality beef for the best flavor. Sautéing the meat is crucial for flavor. Adjust the spice level to personal preference.