Description
This Shredded Beef Chili Con Carne recipe features tender, slow-cooked beef chuck roast simmered in a rich sauce with beans, tomatoes, and a blend of spices for deep, complex flavors. Unlike traditional ground beef chili, this recipe delivers a hearty, pulled beef texture with exceptional taste, 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 Beans
- 1/2 cup (125 ml) beef broth or water
- 1 cup (250 ml) beef broth
- 1/4 cup (65 ml) beef broth or water
- 800 g canned red kidney beans, drained (2 x 400 g cans)
Tomatoes and Paste
- 800 g crushed tomato
- 1/4 cup tomato paste
Spices
- 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
Thickener
- 3 tbsp cornflour (corn starch)
Instructions
- Prepare and Season Beef: Pat the beef chuck roast dry and season all over with salt and pepper. This enhances the meat’s flavor before cooking.
- Brown the Beef: In a large heavy-bottomed pan or Dutch oven, heat the olive oil over medium-high heat. Add the beef and brown on all sides until a deep golden crust forms. This step adds depth and richness to the chili.
- Sauté Aromatics: Remove the beef and set aside. In the same pan, add diced onions, minced garlic, and diced red capsicum. Cook until softened and fragrant, about 5-7 minutes.
- Deglaze Pan: Pour in 1/2 cup beef broth or water to deglaze the pan, scraping up any brown bits stuck to the bottom. This adds flavor.
- Add Ingredients for Slow Cooking: Return the beef to the pan. Add crushed tomato, tomato paste, 1 cup beef broth, drained kidney beans, and all the spices (cumin, onion powder, garlic powder, oregano, smoked paprika, cayenne, salt, and pepper). Stir well to combine.
- Simmer and Cook Low and Slow: Cover and simmer on very low heat for 8 hours until the beef is tender and easily shredded. Alternatively, use a slow cooker set on low for the same time.
- Shred Beef: Remove the beef from the sauce and shred it using two forks. Return shredded beef to the sauce and stir to combine thoroughly.
- Thicken Sauce: Mix cornflour with 1/4 cup beef broth or water to make a slurry. Slowly add this to the chili, stirring continuously until the sauce thickens to your desired consistency.
- Final Seasoning and Serve: Taste and adjust seasoning with extra salt or cayenne if needed. Serve the shredded beef chili hot with your favorite sides such as rice, bread, or tortilla chips.
Notes
- For a quicker version, skip browning the beef – just start slow cooking right away.
- This chili freezes exceptionally well, making it ideal for meal prep.
- You can substitute beef broth with water if unavailable, but broth adds more flavor.
- If you prefer less spice, reduce or omit the cayenne pepper.
- Beans add fiber and texture, but can be omitted for a beanless chili.
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 6 g
- Sodium: 825 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 115 mg
