Shredded Beef Chili Con Carne

Ingredients:

Roast

• 1kg / 2lb beef chuck roast

• 1 tbsp olive oil

• 0.5 tsp EACH salt and pepper

Flavor Base 

• 2 cloves garlic, minced

• 1 onion, diced

• Half large red bell pepper, diced

• 1/2 can beef broth/stock

Beans and Tomatoes 

• 14oz can of black beans (or red kidney or pinto beans, drained)

• 14oz crushed tomato

• 1/8 cup tomato paste

Chili Spices

• 0.5 tbsp EACH cumin, garlic powder, onion powder, oregano, paprika

• 0.5 tsp salt

• 0.25 tsp black pepper

• 0.5 tsp cayenne pepper (optional, very spicy hot, use only to taste)

Sauce Thickener

• 3 tbsp flour, corn flour or corn starch

• 1/2 can beef broth

Instructions:

Season and Sear Roast

• Heat 1/2 tbsp olive oil in Instant Pot on Sauté. 

• Season beef with a little salt and pepper.

• Sear beef well all over - about 1 1/2 minute on each side, then remove onto a plate.

Sauté Garlic, Onion, and Pepper Flavor Base

• Add 2 cloves minced garlic, 1 diced onion, and 1 diced red pepper 

• Sauté in slow cooker for 2 to 3 minutes.

• Add 1/2 can beef broth, bring to simmer, scraping the bottom of the skillet 

Beans, Tomatoes, and Slow Cook

• In the slow cooker, add 14oz can of black beans, 14oz can of crushed tomatoes, 1/8 cup tomato paste, and Chili Spices. Stir.

• Add beef - it may not be fully submerged.

• Cook on for 8 hours.

Shred Beef and Thicken Sauce

• Remove beef from slow cooker and shred with two forks.

• Mix flour and 1/2 can beef stock, then pour into slow cooker. 

• Add beef, then slow cook for a further 20 minutes to allow sauce to thicken and beef to re-heat.

Serve with corn chips, cornbread, or over rice.

*******Original Instructions*********

Ingredients

BEEF BROWNING

• 1kg / 2lb beef chuck roast (Note 1)
• 1 tbsp olive oil
• 0.5 tsp EACH salt and pepper

FLAVOUR BASE

• 2 cloves garlic , minced
• 1 onions , diced (brown, yellow, white)
• 0.5 large red capsicum/bell pepper , seeds removed and diced
• 1/2 cup beef broth/stock

BEANS & TOMATOES

• 14oz canned red kidney or pinto beans, drained (2 x 400g/14oz cans)
• 14oz crushed tomato
• 1/8 cup tomato paste

HOMEMADE CHILI SPICES (NOTE 2)

• 0.5 tbsp EACH cumin, garlic powder, onion powder, oregano, paprika
• 0.5 tsp cayenne pepper (optional, very spicy hot, use only to taste)
• 0.5 tsp salt
• 0.25 tsp black pepper

SAUCE THICKENER

• 3 tbsp flour, corn flour or corn starch
• 1/2 cup beef broth/stock or water

Instructions

BROWN BEEF

• Heat 1/2 the oil in a heavy skillet over high heat. 
• Season beef with a little salt and pepper.
• Sear beef well all over - about 1 1/2 minute on each side, then remove onto a plate.

SAUTE FLAVOUR BASE

• Add a touch more oil if needed.
• Add the garlic, onion and capsicum (bell peppers) and sauté until caramelized, around 2 to 3 minutes.
• 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.

SLOW COOK!

• In the slow cooker, add the beans, tomato, tomato paste, and Chili Spices. Stir.
• Then add beef - it may not be fully submerged, beef juices will raise liquid level.
• Cook on low for 8 hours.
• Remove beef from slow cooker and shred with two forks.

THICKEN SAUCE

• Mix flour and 1/2 cup beef stock, then pour into slow cooker. Add beef, then slow cook for a further 20 minutes to allow sauce to thicken.
• Adjust seasoning to taste with salt and pepper.

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!

Recipe Notes:

1. Beef - beef chuck is ideal, it's marble with fat so it's juicy and it shreds well. Boneless beef short rib is also ideal - beautifully juicy and also shreds well (slightly stringier than chuck).

2. Homemade Chili Powder - Chili Powder as sold in the US is a mix of spices. The flavour differs from brand to brand and also it's not readily available outside the Sites. So I prefer to make my own - more consistent flavour outcome of the dish.

3. Searing the beef adds extra flavour as well as helping to seal the juices in the beef. But it's an optional step - skip it to save time, just place everything in the slow cooker Still super delicious!

4. Other cook methods: 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

5. Storage - leftovers keeps 100% perfectly in the fridge for 4 - 5 days, or in the freezer for 3 months (thaw then reheat).

From: https://www.recipetineats.com/shredded-beef-chili-con-carne/#wprm-recipe-container-20420