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Bowl of flavorful shredded beef chili topped with cheese and herbs

Shredded Beef Chili Con Carne

A comforting blend of tender, shredded beef and hearty beans, perfect for cozy dinners or gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 475
Ingredients Method Notes

Ingredients
  

Beef and Seasoning
  • 2 kg beef chuck roast The star of the show, this cut is juicy and full of flavor, perfect for shredding.
  • 2 tbsp olive oil Adds a rich, smooth flavor.
  • 1 tsp salt Enhances natural flavors.
  • 1 tsp black pepper Complements the heat and richness.
Vegetables and Aromatics
  • 4 cloves garlic Minced for aromatic kick.
  • 2 onions diced onions Choose from brown, yellow or white.
  • 1 large red bell pepper Adds sweet crunch and color.
Liquid Ingredients
  • 0.5 cup beef broth For deglazing the skillet.
  • 800 g canned red kidney beans Drained, for a creamy balance.
  • 800 g crushed tomatoes Forms the base of the chili.
  • 0.25 cup tomato paste Intensifies the tomato flavor.
  • 1 cup beef broth Enriches the flavor blend.
  • 0.25 cup beef broth For mixing with cornflour.
Spices
  • 1 tbsp cumin
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper Adjust for desired spiciness.
  • 1 tsp salt To taste.
  • 0.5 tsp black pepper
Thickening Agent
  • 3 tbsp cornflour/corn starch For thickening the chili.

Method
 

Preparation
  1. Cut the beef chuck roast into four equal portions and season with salt and pepper.
  2. In a heavy-based skillet, heat half of the olive oil and brown the beef pieces for 1.5 minutes per side. Remove and set aside.
Sautéing
  1. If needed, add more oil to the skillet, then sauté garlic, onions, and bell pepper until caramelized.
Deglazing and Cooking
  1. Pour in 1/2 cup of beef broth, bring to a simmer, and scrape the bottom of the skillet.
  2. Transfer the mixture to the slow cooker.
  3. Add beans, crushed tomatoes, tomato paste, and remaining beef broth to the slow cooker along with the spices.
  4. Add the browned beef pieces.
  5. Cook on low for 8 hours.
Finishing Touches
  1. Once cooked, shred the beef into manageable pieces.
  2. Mix cornflour with broth to create a slurry and add to the slow cooker, mixing in shredded beef.
  3. Cook for an additional 20 minutes on low.
  4. Taste and adjust seasoning as needed before serving.

Notes

Consider adding bay leaves during cooking for extra flavor. This chili tastes even better the next day!