My favourite way of making chili con carne - with shredded beef! If you skip the optional searing step which I often do, this takes literally 5 minutes to prepare, then just "set and forget". Freezes exceptionally well.
1. Any cut of beef suitable for slow cooking will work for this recipe. Just make sure to use a budget cut that has fat in it and is not lean because otherwise the shredded beef will be dry. It is easiest to make this using one or two large pieces of beef rather than steaks because it is faster to shred and cooks faster. If you are using steaks or large cubes rather than 1 or 2 large pieces then you should reduce the cooking time otherwise you may overcook the beef.
If using BOLAR BLADE ROAST, it will require 10 hours in the slow cooker (per reader feedback). Shreds great and is leaner than chuck.
2. Searing the beef adds extra flavour as well as helping to seal the juices in the beef. It is an optional step. Because my slow cooker has a sauté setting, I find it quite easy to do this step. But I have made this many times without searing the beef and I think there is little difference.
3. I use cayenne pepper instead of chili powder. The reason for this is that chili powder differs quite a lot depending on where you buy it and which country you are in. In Western countries, chili powder is not just chili, it also has garlic, cumin, oregano as well as paprika (sometimes). In Asian grocery stores, chili powder is often (but not always) pure chili. However, cayenne pepper tends to be more standardised across the board. Therefore, I use cayenne pepper + other spices to get a consistent flavour.
4. This freezes very well and lasts for up to 3 months.
5. This can also be cooked on the stove or oven. For the stove, do the Searing steps in a heavy based pot and cook it in that pot. Add 1 extra cup of water, place the lid on and simmer for about 2 1/2 hours on a low heat, or until the beef it fall apart tender (test with a fork). If there is too much liquid at the end, just remove the pieces of beef, remove the lid and let it simmer for the sauce to reduce.
It can also be made in the oven - bake for around 2 1/2 hours at 170C/335F, covered the whole time. You should not need to add the extra cup of water for the oven as long as you cover it with a proper lid or a double layer of foil.