Description
This Shredded Beef Chili Con Carne is a rich and hearty dish featuring tender pulled beef chuck roast cooked slowly with red kidney beans, crushed tomatoes, and a blend of warming spices. The slow-cooked beef creates a complex and deep flavor profile that surpasses traditional ground beef chili, perfect for a satisfying meal that freezes well.
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
- 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 (for cooking)
- 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 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
- 3 tbsp cornflour (corn starch)
- 1/4 cup (65 ml) beef broth or water
Instructions
- Brown the Beef: Pat the beef chuck roast dry and season with 1 tsp salt and 1 tsp pepper. Heat 2 tbsp olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Brown the beef on all sides until a rich crust forms, about 6-8 minutes. This step adds depth of flavor but can be skipped if short on time.
- Sauté Vegetables and Garlic: Remove beef and set aside. In the same pot, add diced onions, red capsicum, and minced garlic. Cook over medium heat until softened and fragrant, about 5-7 minutes.
- Deglaze and Add Liquids: Pour in 1/2 cup beef broth to deglaze the pot, scraping up browned bits from the bottom. Return the browned beef to the pot along with the crushed tomatoes, tomato paste, 1 cup beef broth, and drained kidney beans.
- Add Spices: Stir in cumin, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Mix everything thoroughly to combine.
- Simmer the Chili: Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Let it cook slowly for 8 hours (480 minutes), or until the beef is tender enough to shred easily.
- Shred the Beef: Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and stir well to combine with the sauce.
- Thicken the Sauce: Mix 3 tbsp cornflour with 1/4 cup beef broth or water until smooth. Slowly add the slurry to the chili while stirring. Cook uncovered for 5-10 minutes on medium heat until the sauce thickens to your desired consistency.
- Final Seasoning and Serve: Taste and adjust seasoning if necessary. Serve hot with your choice of sides or toppings.
Notes
- This chili freezes exceptionally well—make a large batch and store portions for quick meals.
- If short on time, skip browning the beef; it will still cook well but with less depth of flavor.
- You can adjust the cayenne pepper to match your preferred spice level.
- For a thicker chili, increase cornflour slurry slightly; for thinner, add more broth.
- Use fresh garlic and good-quality canned tomatoes for best flavor.
- Leftover chili is fantastic served with rice, cornbread, or over baked potatoes.
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
