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A plate of shredded beef, inspired by Chilli Con Carne, served with white rice, guacamole, lime wedges, cilantro, a dollop of sour cream, and a tortilla on the side. A fork rests on the plate.
Little Figgy Food

Chilli Con Carne

5 from 11 votes
Slow Cooked Chilli Con Carne - Perfect for welcoming those cooler days. Cook it in a Dutch Oven or Slow Cooker. Serve it over rice or pile it in Tortilla and you've got a gorgeous Chilli Stylin' Taco!
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Servings: 6 - 8
Ingredients Method

Ingredients
  

  • 2 Tbls Olive Oil
  • 3 lbs Beef Brisket fat trimmed off and scored on both sides (I used a Beef Blade, Undercut)
  • 5 heaping tsp. Smoked Paprika
  • 4 heaping tsp. Dried Oregano
  • 3 ½ heaping tsp. Ground Cumin
  • Salt and Pepper to taste
  • 1 tsp Ground Cinnamon
  • 1 oz Dark Chocolate
  • Juice & Zest of 1 Lemon
  • 2 medium Red Onions peeled and chopped
  • 1 Yellow Bell Pepper chopped
  • 2 Green Peppers chopped
  • 1 small Red Chilli chopped (optional)
  • 2 14.5 oz cans, Tomatoes, diced
  • Water half fill one empty tomato can
  • 1 small bunch fresh Cilantro
  • Sour Cream to serve
  • 8 - 10 flour Tortillas to serve
  • 2 Limes quartered
  • Guacamole to serve

Method
 

  1. In a hot skillet, add a Olive Oil. Score your Beef on both sides in a criss-cross manner.
  2. Brown/Sear your Beef to seal on top and bottom, about 5 minutes each side.
Slow Cooker Method:
  1. Mix together into a paste - Smoked Paprika, Oregano, Cumin, Salt & Pepper, Cinnamon, Lemon Zest & Juice.
  2. Place the browned Beef in Slow Cooker and rub half of the spice rub on one side and then turn and rub the remaining spices to the other side.
  3. Add on top of meat the Chopped Peppers, Chilli (optional), Tomatoes and Water, 1/2 bunch of chopped Cilantro and Chocolate.
  4. Stir to mix.
  5. Turn on to High & cook for 1 hour.
  6. Turn down to Low and continue to cook for 8 - 10 hours, stirring around occasionally and if it looks dry then add 1/2 cup water, but only if needed.
  7. Taste and adjust seasonings if needed.
Dutch Oven Method:
  1. Score & Brown Meat as above.
  2. Place Beef in Dutch Oven and add spice rub and remaining ingredients as above.
  3. Cook in 325F Oven for 4 - 4 1/2 hrs. Checking often, stirring and adding water if needed
  4. Cook until meat starts to pull apart easily
Finishing Up:
  1. Using 2 forks, start to shred the meat until all has come apart. You can do this step within the Dutch Oven or Slow Cooker or carefully lift meat out and do this step on a chopping board or platter.
  2. Once shredded, stir to mix well. Adjust seasoning if needed.
  3. Serve over Rice, with Sour Cream, Limes, Chopped Fresh Cilantro, Guacamole and Soft Tortillas.
  4. Enjoy as a proper Chilli or Pile it all on your Tortilla and love it as a Taco!
  5. ***NOTE***
  6. Can be kept in the refrigerator for 4-5 days and freezes well up to 1 month.

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