Fall-Apart Shredded Beef Chili Con Carne for Game Day

You need a meal that scales up without constant attention when you feed a packed house. A pot of Crowd-Pleasing Slow-Cooked Shredded Beef Chili Con Carne cooks without much active work. Chuck roast breaks down into soft strands over 8 hours of slow cooking. This recipe makes enough to feed 12 to 15 people.

Beef & Aromatics

Start with a 4 lb (2 kg) beef chuck roast. The natural fat marbling in this cut keeps the meat juicy and ensures it pulls apart easily when it finishes cooking. Short ribs without the bone will also work as an alternative, though they create a slightly stringier texture in the finished chili. Slice your chosen roast into four equally sized pieces. Coat the meat evenly using one teaspoon of salt and one teaspoon of black pepper.

The Spice Blend

You get a more consistent taste by mixing your own spices rather than opening pre-made commercial blends. Gather one tablespoon each of cumin, onion powder, garlic powder, oregano, and paprika. You can use smoked or plain paprika based on what you have. Measure out one teaspoon of cayenne pepper, one teaspoon of salt, and half a teaspoon of black pepper to complete the mix.

Base & Aromatics

Warm one tablespoon of olive oil in your skillet over high heat. Sear the beef portions for about one and a half minutes per side. Do not skip this step unless you are out of time. The browned crust builds the main taste for the sauce.

Remove the beef from the skillet and set it aside. Add a second tablespoon of olive oil to the pan if the bottom looks dry. Saute the minced garlic cloves, two diced onions, and one diced red bell pepper for two to three minutes until they are caramelized. Pour 0.5 cup (125 ml) of beef broth into the skillet with the vegetables. Heat the liquid until it reaches a simmer. Scrape the bottom of the pan while it simmers for 30 seconds to dissolve all the browned bits into the broth.

Slow Cooking

Transfer the cooked vegetable mixture to your large cooking pot. Add the Chili Base ingredients to the vegetables. This includes the drained 28 oz (800 g) of red kidney beans, 28 oz (800 g) of crushed tomatoes, a quarter cup of tomato paste, and 1 cup (250 ml) of beef broth. Stir in your Spice Blend until everything is well combined. Drop the four browned beef portions into the pot.

Do not add extra liquid to submerge the beef at this stage. The natural meat juices will raise the liquid level inside the pot during the long cook. Cook the chili over low heat for 8 hours.

Finishing & Serving

Take the beef out of the pot once the 8 hours are up. Place the meat on a cutting board. Shred the slow-cooked beef using two forks.

Thicken the sauce by stirring in a Thickening Slurry. Whisk 3 tablespoons of cornstarch into 0.25 cup (65 ml) of beef stock until smooth. Pour this slurry into the chili. Put the shredded beef back into the pot. Cook the chili for a final 20 minutes so it thickens together with the sauce.

Adjust the salt and black pepper to your preference. Serve the chili alongside corn chips, cornbread, warm tortillas, or soft bread rolls. You can also spoon the thick chili over white rice or use it to stuff baked potatoes.

• Garnish the bowls with shredded cheese, a dollop of sour cream, and fresh cilantro.
• Add optional toppings such as diced avocado, fresh guacamole, lime wedges, or diced jalapenos.

Store leftovers in an airtight container in the refrigerator for four to five days. You can also freeze the chili for up to three months. Thaw the container completely in the refrigerator before you reheat the food on the stove.