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Shredded Beef Chili Con Carne
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Prep Time
15m
Cook Time
8h
Total Time
8h 15m
This Shredded Beef Chili Con Carne recipe is a hearty and flavorful dish made with tender beef chuck roast, red kidney beans, and a homemade chili spice mix. With a rich and savory tomato-based sauce, this chili is the perfect comforting meal for any occasion.
Ingredients
Servings:
12
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Beef Browning
Flavour Base
Chili
Homemade Chili Spices (note 2)
Sauce Thickener
Steps
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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).
Other cuts that work:
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
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).
6. Nutrition per serving, Chili only (no toppings)
Other cuts that work:
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
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).
6. Nutrition per serving, Chili only (no toppings)
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories362kcal18%
-
Fat16g0%
-
Saturated Fat5g0%
-
Carbohydrates17g0%
-
Fiber3g0%
-
Sugar4g0%
-
Protein32g1%
-
Cholesterol89mg4%
-
Sodium281mg14%
Percent Daily Values are based on a 2,000 calorie diet.