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Shredded Beef Chili Con Carne Recipe

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3.8 from 13 reviews

This Shredded Beef Chili Con Carne is a hearty, slow-cooked dish bursting with robust flavors from tender beef chuck roast, kidney beans, and a blend of spices. Slow simmered for 8 hours, the beef becomes incredibly tender and shredded, making it perfect for a comforting family meal. Served with classic garnishes or alongside corn chips, cornbread, or rice, this chili delivers warmth and spice in every bite.

Ingredients

Beef and Seasoning

  • 2kg (4lb) beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper

Aromatics and Vegetables

  • 4 cloves garlic, minced
  • 2 onions (brown, yellow, or white), diced
  • 1 large red capsicum/bell pepper, seeds removed and diced

Liquids and Beans

  • 125ml (1/2 cup) beef broth/stock or water
  • 800g (28oz) canned red kidney beans, drained (2 x 400g/14oz cans)
  • 800g (28oz) crushed tomatoes
  • 1/4 cup tomato paste
  • 250ml (1 cup) beef broth/stock
  • 65ml (1/4 cup) beef broth/stock or water (for thickening)

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 Agent

  • 3 tbsp cornflour (corn starch)

Instructions

  1. Brown Beef: Cut the beef chuck roast into four equal pieces and season generously with salt and pepper. Heat half the olive oil in a heavy-based skillet over high heat. Brown each piece thoroughly, about 1 1/2 minutes per side, until a deep crust forms. Remove the beef and set aside.
  2. Sauté Aromatics: Add remaining olive oil to the skillet if needed. Add minced garlic, diced onions, and diced red capsicum. Sauté for 2 to 3 minutes until caramelized and softened.
  3. Deglaze and Transfer: Pour in 125ml (1/2 cup) of beef broth and bring to a simmer, scraping the browned bits from the skillet bottom to infuse flavor. Simmer for 30 seconds, then transfer the entire mixture into the slow cooker.
  4. Add Remaining Ingredients: Into the slow cooker, add drained kidney beans, crushed tomatoes, tomato paste, 250ml (1 cup) beef broth, and all spices (cumin, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper, salt, black pepper). Stir well to combine. Nestle the browned beef pieces into the mixture; they may not be fully submerged as their juices will elevate the liquid.
  5. Slow Cook Beef Chili: Cover and cook on low heat for 8 hours to allow the beef to tenderize and flavors to meld perfectly.
  6. Shred Beef: After cooking, remove the beef from the slow cooker and shred it using two forks until finely pulled apart.
  7. Thicken Sauce: In a small bowl, mix 3 tablespoons cornflour (corn starch) with 65ml (1/4 cup) beef broth or water to create a slurry. Pour this slurry into the slow cooker along with the shredded beef. Stir to combine and cook on low for an additional 20 minutes to allow the sauce to thicken.
  8. Adjust Seasonings: Taste the chili and adjust salt and black pepper as needed to balance the flavors.
  9. Serve: Serve the shredded beef chili hot, with optional garnishes such as sour cream, guacamole or diced avocado, grated cheese, and fresh coriander (cilantro). Accompany with corn chips, cornbread for dunking, or serve over rice for a complete meal.

Notes

  • Use a heavy-based skillet or cast iron pan to achieve the best browning on the beef.
  • If beef broth is unavailable, water can be substituted but may yield slightly less rich flavor.
  • Adjust cayenne pepper to your preferred level of spiciness.
  • Slow cooking on low heat is essential to tenderize the beef properly over the 8 hours.
  • Cornflour slurry is important for thickening the sauce without lumps; mix well before adding.
  • Leftovers keep well in the refrigerator for up to 3 days and freeze excellently for 2-3 months.

Find it online: https://glowcooks.com/shredded-beef-chili-con-carne-recipe/