Description
This Shredded Beef Chili Con Carne is a hearty, flavorful dish made with tender, slow-cooked beef chuck roast, rich spices, and a robust tomato-based chili sauce loaded with kidney beans. The slow cooking allows the beef to become perfectly tender and easily shredded, creating a depth of flavor that surpasses traditional ground beef chili recipes.
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
- 1/2 cup beef broth/stock (125 ml)
- 1 cup beef broth/stock (250 ml)
- 1/4 cup beef broth/stock or water (65 ml)
Canned Goods
- 800 g canned red kidney beans, drained (2 x 400 g cans)
- 800 g crushed tomato
- 1/4 cup tomato paste
Spices and Thickener
- 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)
- 3 tbsp cornflour/corn starch
Instructions
- Prepare the Beef: Trim excess fat from the beef chuck roast if necessary and season evenly with 1 teaspoon each of salt and black pepper.
- Brown the Beef: Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef and brown it on all sides to develop flavor, about 4-5 minutes per side. Remove beef and set aside.
- Sauté Vegetables: In the same pot, add the diced onions, red capsicum, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
- Add Liquids and Spices: Return the beef to the pot. Pour in 1/2 cup beef broth. Add the crushed tomatoes, tomato paste, 1 cup beef broth, cumin, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
- Simmer Slowly: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer gently for 7 to 8 hours, or until the beef is very tender and shreds easily with a fork.
- Shred the Beef: Remove the beef from the pot and shred it using two forks. Return shredded beef to the pot.
- Add Beans: Stir in the drained kidney beans and continue to simmer the chili over low heat for 15-20 minutes to let flavors meld.
- Thicken the Chili: In a small bowl, mix 3 tablespoons cornflour/corn starch with 1/4 cup beef broth or water until smooth. Stir this slurry into the chili and cook for another 5-10 minutes until the sauce thickens.
- Final Seasoning: Taste and adjust seasoning with salt, pepper, or cayenne pepper as needed before serving.
Notes
- The sauce made with shredded beef offers richer, more complex flavors than ground beef chili.
- If short on time, you can skip browning the beef and proceed directly to slow cooking; this will reduce prep but still yield tender beef.
- This chili freezes exceptionally well—store in airtight containers for up to 3 months.
- Serve with your choice of toppings such as shredded cheese, sour cream, or fresh cilantro.
- For a thicker chili, increase the cornflour slurry slightly but add gradually to avoid over-thickening.
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
