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Bowl of shredded beef chili garnished with cilantro and lime

Shredded Beef Chili Con Carne

This hearty and comforting Shredded Beef Chili Con Carne features tender beef, vibrant vegetables, and a rich blend of spices, making it perfect for family gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 kg beef chuck roast Ideal for slow cooking, becomes tender and juicy.
  • 2 tbsp olive oil Adds richness and enhances flavor.
  • 1 tsp salt Essential for seasoning.
  • 1 tsp black pepper Balances the taste.
  • 4 cloves minced garlic Aromatic and flavorful.
  • 2 medium onions, diced Adds depth to the chili.
  • 1 large red capsicum/bell pepper, diced Provides crunch and vibrant color.
  • 1/2 cup beef broth/stock Keeps the dish moist.
  • 800 g canned red kidney beans, drained Adds protein and creamy texture.
  • 800 g crushed tomatoes Creates a rich tomato-based sauce.
  • 1/4 cup tomato paste Intensifies the tomato flavor.
  • 1 cup beef broth/stock Ensures the chili is hearty.
  • 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 Adjust to taste.
  • 3 tbsp cornflour/corn starch Thickens the chili.
  • 1/4 cup beef broth/stock or water For thickening the sauce.

Method
 

Preparation
  1. Cut the beef into four equal pieces. Season generously with salt and pepper.
  2. In a heavy-bottomed skillet, heat half of the olive oil over high heat. Add the beef pieces and brown them well on all sides for about 1.5 minutes per side.
Cooking
  1. Remove the beef from the skillet and set aside on a plate.
  2. In the same skillet, add a touch more olive oil. Add minced garlic, diced onions, and red capsicum, and sauté until onions are caramelized, about 2 to 3 minutes.
  3. Pour in 1/2 cup of beef broth, bringing it to a simmer and scraping the bottom to dissolve the brown bits. Simmer for about 30 seconds.
  4. Transfer the mixture to a slow cooker. Add rinsed kidney beans, crushed tomatoes, tomato paste, remaining beef broth, and all spices. Stir well and lay the seared beef on top.
  5. Set the slow cooker to low and cook for about 8 hours.
  6. Once cooked, carefully remove the beef and shred it with two forks. Return the shredded beef to the cooker.
  7. Mix cornflour with 1/4 cup of beef broth until smooth, pour into the slow cooker, stir to combine, and cook on low for an additional 20 minutes.
  8. Adjust the seasoning with additional salt and pepper if needed, then serve.
Serving
  1. Serve with garnishes like sour cream, guacamole, or diced avocado, and pair with cornbread, rice, or corn chips.

Notes

For extra flavor, consider adding jalapeños or adjusting spices. Leftover chili can be refrigerated for up to 4 days or frozen for longer storage.