Go Back
–+ servings
Slow Cooker Chilli Con Carne with Shredded Beef

Slow Cooker Chilli Con Carne with Shredded Beef

Catalina T
No fuss, chunky, meaty, and the most flavourful Slow Cooker Chilli Con Carne to serve with rice, tortilla chips or over your hotdog!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American, Mexican
Servings 6 Servings
Calories 522 kcal

Video

Ingredients
  

  • 1.2kg / 2.7lb chuck beef, cut into large chunks (NOTE 1)
  • salt and pepper to season
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 medium brown or yellow onion, diced
  • 1 large red capsicum or bell pepper, diced
  • 400g / 14oz tin red kidney beans or black beans, rinsed and drained
  • 400g / 14oz tin crushed tomatoes
  • 2 tbsp tomato paste
  • ⅔ cup (160ml / 5.4floz) salt reduced beef stock or broth
  • 2 tbsp ground cumin seeds
  • 1 tsp unsweetened cocoa powder (NOTE 2)
  • 1 beef stock cube
  • 1 tsp smoked paprika, or any kind of paprika
  • 1 tsp cayenne pepper (or adjust to taste)

Instructions
 

  • Season the beef all over with salt and pepper, then cut into large chunks. Heat oil in a large frying pan over high heat and brown the beef for 2 to 3 minutes per side. Transfer the beef onto a plate and set aside.
    browning meat
  • Remove any excess oil from the frying pan, leaving around 1 tbsp. Heat oil over medium-high heat, then add in the garlic, onions and capsicum. Saute for 2 to 3 minutes, stirring regularly so the vegetables don't burn.
    onion and capsicum mix
  • Place the beef and its juices, sauteed garlic, onion and capsicum into the slow cooker along with the remaining ingredients. It may appear there's not enough liquid, but don't worry. The slow cooking process will break down the ingredients and generate more liquid, transforming it into a tasty sauce.
    Slow Cooker Chilli Con Carne with Shredded Beef
  • Give the ingredients a quick stir, then cook for 8 hours on low in a slow cooker or until the beef falls apart. I used a rice cooker with a slow cooker function which took only 3 hours (check and stir every hour). The beef should become tender so that you can effortlessly shred it in the slow cooker.
    Shred the beef using two wooden spoons, then have a taste of the Chilli and more salt and pepper to your liking if needed before serving.
    Slow Cooker Chilli Con Carne with Shredded Beef

Notes

(NOTE 1) Chuck steak or beef is a cut of that comes from the shoulder area of the cow. It's a great cut for slow cooking as its rich in flavour and tenderness when cooked properly. Boneless beef shoulder, brisket, short rib, or casserole beef would also work, but chuck steak is the best for flavour, marbling and easy shredding.
(NOTE 2) Unsweetened cocoa powder - Adding unsweetened cocoa powder to chilli con carne enhances the flavour profile by providing a deep, complex, and slightly bitter taste. If there's no cocoa available in your pantry, just leave it out.
Leftovers - Allow the Chilli Con Carne to cool completely at room temperature, then transfer it into a sealed container and store in the fridge for up to 4 days. When frozen, it'll keep for 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.

Nutrition

Serving: 1 ServingCalories: 522kcalCarbohydrates: 23gProtein: 46gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 138mgSodium: 706mgPotassium: 1311mgFiber: 7gSugar: 6gVitamin A: 1435IUVitamin C: 45mgCalcium: 104mgIron: 8mg