Shredded Beef Chili Con Carne

Yield: 12 - 15 servingsprep 15 min, cook 8 h, total 8 h 15 min

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Ingredients

• 2kg / 4lb beef chuck roast ((Note 1))
• 2 tbsp olive oil
• 1 tsp EACH salt and pepper
• 4 cloves garlic (, minced)
• 2 onions (, diced (brown, yellow, white))
• 1 large red capsicum/bell pepper (, seeds removed and diced)
• 1/2 cup (125ml) beef broth/stock ((or water))
• 800g / 28oz canned red kidney beans (, drained (2 x 400g/14oz cans))
• 800g/28oz crushed tomato
• 1/4 cup tomato paste
• 1 cup (250 ml) beef broth/stock
• 1 tbsp EACH cumin, onion powder, garlic powder, oregano, smoked paprika ((or plain paprika))
• 1 tsp cayenne pepper (, or to taste (spiciness))
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp cornflour / corn starch
• 1/4 cup (65ml) beef broth/stock or water

Method

1. Brown Beef (Note 2): Cut the beef into four equal sizes. Season with salt and pepper.
2. Heat 1/2 the oil in a heavy based skillet over high heat. Brown beef well all over - about 1 1/2 minute on each side, then remove onto a plate.
3. Saute Aromatics: Add a touch more oil if needed.
4. Add the garlic, onion and capsicum (bell peppers) and saute until caramelised, around 2 to 3 minutes.
5. Add 1/2 cup beef broth, bring to simmer, scraping the bottom of the skillet to dissolve brown bits into the liquid. Simmer for 30 seconds then scrape it all into the slow cooker.
6. Slow Cook!: In the slow cooker, add the beans, tomato, tomato paste, beef broth and Chili Spices. Stir, then add beef - it won't be fully submerged, beef juices will raise liquid level (see video).
7. Cook on low for 8 hours.
8. Remove beef from slow cooker and shred with two forks.
9. Thicken Sauce: Mix cornflour and 1/4 cup beef stock, then pour into slow cooker. Add beef, then slow cook for a further 20 minutes to allow sauce to thicken.
10. Adjust seasoning to taste with salt and pepper.
11. To serve: Serve with garnishes of choice, such as sour cream, guacamole or diced avocado, grated cheese, coriander/cilantro. Serve either with corn chips or cornbread for dunking, or serve over rice!

Notes

• Brisket will also work but it's leaner
• Bolar blade roast - quite a lean cut but will work great, add 1 hour to cook time
• Stove & oven - Add 1 cup water and simmer covered for 2.5 hours on low heat, or 3 hours (covered) in the oven at 160C/320F. Adjust sauce quantity at end with water if needed (depends how much evaporation there is which depends on how heavy your pot lid is)
• Pressure cooker / instant pot - 60 minutes on high

Source: recipetineats.com