Description
This Shredded Beef Chili Con Carne is a rich and flavorful dish made with tender pulled beef chuck roast, slow-cooked with garlic, onions, bell peppers, kidney beans, and a robust blend of spices. The sauce is thickened with a cornflour slurry, creating a hearty and satisfying meal that's perfect for gatherings or meal prep. Unlike traditional chili made with ground beef, this recipe delivers deeper, more complex flavors and a fantastic texture that freezes well for later enjoyment.
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 stock (or water)
- 800 g canned red kidney beans, drained (2 x 400 g cans)
- 800 g crushed tomato
- 1/4 cup tomato paste
- 1 cup (250 ml) beef broth or stock
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
- 1/2 tsp black pepper
Thickening Slurry
- 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 with paper towels. Season evenly with 1 tsp salt and 1 tsp black pepper.
- Brown the Beef: Heat 2 tbsp olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Add the beef and sear on all sides until nicely browned, about 4-5 minutes per side. This step builds rich flavor but can be skipped for faster prep.
- Sauté Aromatics: Remove the beef and set aside. In the same pot, add minced garlic, diced onions, and diced red capsicum. Cook over medium heat until softened and fragrant, about 5-7 minutes.
- Deglaze and Add Liquids: Pour 1/2 cup beef broth (or water) into the pot to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
- Add Beef and Remaining Ingredients: Return the browned beef to the pot. Add drained kidney beans, crushed tomatoes, tomato paste, 1 cup beef broth, and all the spices (cumin, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper, 1 tsp salt, 1/2 tsp black pepper). Stir well to combine.
- Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 8 hours on the stovetop, turning the beef occasionally, until the meat is tender and shreds easily with a fork.
- Shred the Beef: Remove the beef from the pot and transfer to a large bowl. Use two forks to shred the beef into bite-sized pieces, then return it to the chili sauce and stir through.
- Thicken the Sauce: In a small bowl, whisk 3 tbsp cornflour with 1/4 cup beef broth or water until smooth. Stir this slurry into the simmering chili and cook for an additional 5-10 minutes until the sauce thickens.
- Adjust Seasoning and Serve: Taste and adjust salt, pepper, or cayenne for preferred spice level. Serve hot with your choice of sides such as rice, corn bread, or tortilla chips.
Notes
- If you’re short on time, skip browning the beef and simply add it directly to the pot – the chili will still turn out delicious with less prep.
- This recipe freezes exceptionally well; store leftovers in airtight containers for up to 3 months.
- For a slightly spicier chili, increase cayenne pepper to 1 1/2 tsp or add chopped fresh chili.
- You can substitute kidney beans with black beans or pinto beans if preferred.
- Use low-sodium beef broth to reduce the sodium content if desired.
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
