Ingredients|
| Beef Browning |
| 2 kg beef chuck roast |
| 2 tbsp olive oil |
| 1 tsp salt |
| 1 tsp black pepper |
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| Flavour Base |
| 2 cloves garlic, minced |
| 2 onions, diced |
| 1 large red capsicum |
| ½ cup (125ml) beef stock |
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| Chili |
| 800g red kidney beans, drained |
| 800g crushed tomato |
| ¼ cup tomato paste |
| 1 cup (250 ml) beef stock |
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| Homemade Chili Spices |
| 1 tbsp EACH cumin, onion powder, garlic powder, oregano, smoked paprika (or plain paprika) |
| 1 tsp cayenne pepper |
| 1 tsp salt |
| ½ tsp black pepper |
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| Sauce Thickener |
| 3 tbsp cornflour |
| ¼ cup (65ml) beef stock or water |
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Method|
| Brown Beef |
| Cut the beef into four equal sizes. Season with salt and pepper. |
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| Heat ½ the oil in a heavy based skillet over high heat. Brown beef well all over – about 1½ minute on each side, then remove onto a plate. |
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| Saute Aromatics |
| Add a touch more oil if needed. |
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| Add the garlic, onion and capsicum and saute until caramelised, around 2 to 3 minutes. |
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| Add ½ cup beef stock, 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. |
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| Slow Cook |
| In the slow cooker, add the beans, tomato, tomato paste, beef stock and Chili Spices. Stir, then add beef – it won't be fully submerged, beef juices will raise liquid level. |
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| Cook on low for 8 hours. |
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| Remove beef from slow cooker and shred with two forks. |
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| Thicken Sauce |
| Mix cornflour and ¼ cup beef stock, then pour into slow cooker. Add beef, then slow cook for a further 20 minutes to allow sauce to thicken. |
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| (Adjust seasoning to taste with salt and pepper.) |
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