Servings: 12 15 servings
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
Cut the beef into four equal sizes. Season with salt and pepper.
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.
Add a touch more oil if needed.
Add the garlic, onion and capsicum (bell peppers) and saute until caramelised, 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.
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.
Cook on low for 8 hours.
Remove beef from slow cooker and shred with two forks.
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.
Adjust seasoning to taste with salt and pepper.
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
Beef beef chuck is ideal, its marble with fat so its juicy and it shreds well. Boneless beef short rib is also ideal beautifully juicy and also shreds well (slightly stringier than chuck).
Other cuts that work:
Brisket will also work but its leaner
Bolar blade roast quite a lean cut but will work great, add 1 hour to cook time
Homemade Chili Powder Chili Powder as sold in the US is a mix of spices. The flavour differs from brand to brand and also its not readily available outside the States. So I prefer to make my own more consistent flavour outcome of the dish.
Searing the beef adds extra flavour as well as helping to seal the juices in the beef. But its an optional step skip it to save time, just place everything in the slow cooker Still super delicious!
Other cook methods:
Pressure cooker / instant pot 60 minutes on high
Storage leftovers keeps 100% perfectly in the fridge for 4 5 days, or in the freezer for 3 months (thaw then reheat).
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