Shredded Beef Chili Con Carne

Name: Cabai Daging Sapi Suwir Con Carne
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 2 kg / 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)); 800 g / 28oz canned red kidney beans (, drained (2 x 400g/14oz cans)); 800 g /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

Recipe video above. My signature Chili recipe, made with pulled beef! The sauce has richer, more complex flavours that you can never achieve using ground / mince beef like traditional Chilli Con Carne. If you're out of time, skip browning the beef - then it's a 5 minute prep job, "set

⏱️ 495 min 🔪 Prep: 15 min 🔥 Cook: 480 min 📊 Hard ⭐ 5.0 (140) 👁️ 4 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

12 servings

2 kg / 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))
800 g / 28oz canned red kidney beans (, drained (2 x 400g/14oz cans))
800 g /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

Steps

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 (see video).
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!

Nutrition Facts (per serving)

401 kkal

Protein 36g (49%)

Carbs 16g (22%)

Fat 22g (29%)

Macronutrients

Calories40120% DV

Protein36g72% DV

Carbs16g5% DV

Fat22g34% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $0.72

Per Serving $0.06/serving

🏠 Save ~$1.44 compared to buying!

📋 Price Breakdown (24% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
/ 4lb beef chuck roast	2 kg	-	-
olive oil	2 tbsp	-	-
EACH salt and pepper	1 tsp	$2.19/kg	$0.01
garlic	4 cloves	-	-
onions	2	-	-
large red capsicum/bell pepper	1	-	-
	0.5 cup	-	-
/ 28oz canned red kidney beans	800 g	-	-
/28oz crushed tomato	800 g	$0.75/kg	$0.60
tomato paste	0.25 cup	$0.75/kg	$0.04
	1 cup	-	-
EACH cumin	1 tbsp	$4.38/kg	$0.07
cayenne pepper	1 tsp	-	-
salt	1 tsp	-	-
black pepper	0.5 tsp	-	-
cornflour / corn starch	3 tbsp	-	-
	0.25 cup	-	-