Slow Cooker Shredded Beef Chili Con Carne
This hearty slow cooker chili features tender, melt-in-your-mouth shredded beef chuck roast simmered in a rich, smoky tomato sauce. Packed with protein and bold spices, it's the ultimate set-it-and-forget-it comfort meal for chilly nights.
Servings12 Portions
Prep Time15 Mins
Cook Time480 Mins
Difficulty
Intermediate
Ingredients
12
- beef chuck roast2 kg
- canned red kidney beans800 g
- crushed tomato800 g
- onions2 pcs
- large red capsicum/bell pepper1 pc
- garlic cloves, minced4 clove
- beef broth / stock0.8 cup
- olive oil2 tbsp
- tomato paste0.3 cup
- EACH cumin, onion powder, garlic powder, oregano, smoked paprika1 tbsp
- cayenne pepper1 tsp
- cornflour / corn starch3 tbsp
- salt1.5 tsp
- black pepper1 tsp
Step-by-Step Instructions
01
Cut the beef chuck roast into four large, equal-sized pieces and season all over with salt and black pepper.
02
Heat half of the olive oil in a large, heavy skillet over high heat. Sear the beef pieces for about 1.5 minutes per side until deeply browned and caramelized, then transfer them to a plate.
03
In the same skillet, add the remaining oil if necessary. Sauté the minced garlic, diced onions, and chopped red capsicum for 2 to 3 minutes until softened and slightly browned.
04
Pour 1/2 cup of beef broth into the skillet to deglaze. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom. Simmer for 30 seconds, then pour the entire mixture into your slow cooker.
05
Add the kidney beans, crushed tomatoes, tomato paste, and the spice blend (cumin, onion powder, garlic powder, oregano, smoked paprika, and cayenne) to the slow cooker. Stir well to combine.
