Description
This Shredded Beef Chili Con Carne is a rich and flavorful twist on the classic chili recipe, using tender pulled beef chuck roast instead of ground meat. Slow-cooked with a blend of spices, tomatoes, beans, and beef broth, this dish delivers a hearty and complex flavor perfect for a comforting main course.
Ingredients
Units
Scale
Beef and Seasoning
- 2 kg beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 4 cloves garlic, minced
Vegetables
- 2 onions, diced (brown, yellow, or white)
- 1 large red capsicum/bell pepper, seeds removed and diced
Liquids and Canned Goods
- 1/2 cup (125 ml) beef broth/stock (or water)
- 800 g canned red kidney beans, drained (2 x 400 g cans)
- 800 g crushed tomatoes
- 1/4 cup tomato paste
- 1 cup (250 ml) beef broth/stock
Spices and Thickeners
- 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
- 3 tbsp cornflour / corn starch
- 1/4 cup (65 ml) beef broth/stock or water
Instructions
- Prepare the Beef: Pat the beef chuck roast dry and season it evenly with 1 tsp salt and 1 tsp black pepper.
- Brown the Beef: Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef and brown it on all sides for about 8-10 minutes to develop rich flavor. Remove and set aside.
- Sauté Aromatics: In the same pan, add diced onions, minced garlic, and diced red capsicum. Cook until softened, about 5-7 minutes.
- Combine Ingredients: Return the browned beef to the pot. Add 1/2 cup beef broth to deglaze the pan. Then stir in crushed tomatoes, tomato paste, canned kidney beans, 1 cup beef broth, and all spices: cumin, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
- Slow Cook the Chili: Cover and simmer on low heat for 8 hours (480 minutes) until the beef is very tender and easy to shred. Alternatively, use a slow cooker on low for 8 hours.
- Shred the Beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the chili mixture and stir to combine.
- Thicken the Sauce: Mix 3 tbsp cornflour with 1/4 cup beef broth or water until smooth. Stir this slurry into the chili and cook for another 5-10 minutes until the sauce thickens.
- Adjust Seasoning and Serve: Taste and adjust seasoning as needed. Serve hot with your favorite toppings or sides.
Notes
- Skipping the beef browning step reduces prep time but browning adds a richer flavor.
- This chili freezes exceptionally well; portion and freeze leftovers for easy future meals.
- You can substitute beef broth with water if unavailable, but broth improves depth of flavor.
- Adjust cayenne pepper to your preferred level of spiciness.
- Use smoked paprika for a smoky depth, or plain paprika if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 6 g
- Sodium: 825 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 115 mg
