Slow cooked chili shredded beef

A delicious, affordable way to feed the family.
 
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01.Slow cooked chili shredded beef

chili shredded beef

Ingredients

  • 3 cups soaked dried borlotti, pinto or black beans (soak overnight, drain and rinse) or 2 cans red kidney, pinto or black beans (drained and rinsed)
  • 2 tabs extra-virgin olive oil
  • 1 kg whole beef (chuck, flank or blade steak)
  • 4 medium-sized brown onions, thinly sliced
  • 4 medium-sized garlic cloves, thinly sliced
  • ½ teaspoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 ½ teaspoons paprika
  • 2 fresh green chilies or jalapeño chili, seeded, and cut lengthwise into thin strips
  • 1 bunch fresh coriander roots, finely chopped (save the leaves to stir through at the end)
  • 1 litre beef stock
  • 1 435g can refried beans, optional (gives a thicker sauce)
  • 1 400g can diced tomatoes
  • Salt and black pepper to taste
  • 2 bay leaves
  • 1 bunch fresh coriander leaves, roughly chopped
  • Sour cream

chili shredded beef ing

Method

  • In a large saucepan, or slow cooker pan that can be placed on a stove top, heat the oil on medium to high heat, brown the steak for approximately 5 – 10 minutes.
  • Remove the meat, add onions and garlic and fry for 5 minutes.
  • Add cayenne pepper, oregano, cumin, coriander and paprika and cook for 1 minute.
  • Pour in beef stock and bring to the boil.
  • Add steak, onion and stock mixture to the slow cooker pan, fresh chili, soaked dried beans (if using canned beans add to slow cooker 1 hour before end of cooking time), refried beans, tomatoes, bay leaves, salt and pepper.
  • Stir well to distribute ingredients.
  • Cover and slow-cook until the meat is very tender, 5 hours at the high-heat setting or 8 hours at the low-heat setting.
  • Remove the meat from the slow cooker and gently shred the meat using a fork.
  • Return the shredded meat with the sauce place slow cooker and keep warm until ready to serve.
  • Season to taste, stir in fresh coriander leaves
  • Serve with rice and a dollop of sour cream

Tips

When soaking dried beans, soak larger quantity than needed. The unused beans can be portioned into freezer bags and frozen up to 2 months in the freezer (portion into 2 cups per bag). 1 kg dried beans makes approximately 10 cups soaked beans. They are then ready for soups, stews, casseroles etc

Jalapeño chili is very hot, if you want a mild chili, use the long green chili instead or reduce the amount of chili to one. Serve the chili with corn chips, tacos or tortilla’s, guacamole and sour cream. Leftovers can be frozen up to 2 months.

Chuck steak is a cheap cut of meat around $10 a kilo.

 

 
 

 

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