Description
This Shredded Beef Chili Con Carne is a hearty, flavorful dish featuring tender pulled beef chuck roast simmered in a rich, spiced tomato sauce with kidney beans and bell peppers. It offers deeper, more complex flavors than traditional ground beef chili, perfect for a comforting main course that freezes well for meal prep.
Ingredients
Units
Scale
Beef and Seasoning
- 2 kg beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 4 cloves garlic, minced
Vegetables
- 2 onions, diced (brown, yellow, or white)
- 1 large red bell pepper, seeds removed and diced
Liquids and Beans
- 1/2 cup beef broth or water (125 ml)
- 800 g canned red kidney beans, drained (2 x 400 g cans)
- 800 g crushed tomatoes
- 1/4 cup tomato paste
- 1 cup beef broth or stock (250 ml)
Spices and Thickeners
- 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
- 3 tbsp cornflour (corn starch)
- 1/4 cup beef broth or water (65 ml)
Instructions
- Prepare the Beef: Pat the beef chuck roast dry and season all over with 1 tsp salt and 1 tsp pepper.
- Brown the Beef: Heat 2 tbsp olive oil in a large pan or Dutch oven over medium-high heat. Brown the beef chuck roast on all sides until deeply caramelized, about 4-5 minutes per side. This step enhances flavor but can be skipped for quicker prep.
- Sauté Aromatics: Remove beef and set aside. In the same pan, add diced onions, minced garlic, and diced red bell pepper and sauté until softened, about 5 minutes.
- Deglaze the Pan: Pour in 1/2 cup beef broth or water to deglaze the pan, scraping up browned bits to build flavor.
- Combine Ingredients: Return the browned beef to the pan. Add crushed tomatoes, tomato paste, 1 cup beef broth, drained kidney beans, cumin, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
- Simmer the Chili: Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 8 hours (480 minutes) to allow the beef to become tender and shreddable.
- Shred the Beef: Remove the beef from the chili and shred using two forks. Return shredded beef to the pot and stir to combine.
- Thicken the Sauce: In a small bowl, whisk 3 tbsp cornflour with 1/4 cup beef broth or water until smooth. Stir this mixture into the chili and cook for an additional 5-10 minutes over medium heat until the sauce thickens.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Serve hot with your favorite toppings or sides.
Notes
- The rich flavor of the pulled beef makes this chili stand out from traditional ground beef recipes.
- If you’re short on time, skip browning the beef and cook directly for a faster prep.
- This chili freezes exceptionally well, making it great for batch cooking.
- Use beef broth or stock for deeper flavor; water can be used as a substitute if needed.
- Adjust cayenne pepper according to your preferred spice level.
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
