Shredded Beef Chilli Cone Carne

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October 15, 2017

Shredded Beef Chilli Cone Carne 5 0 5 4

A shredded beef version of your favourite Chilli Con Carne!
Great to leave cooking all day then simply shred and serve on corn chips with sour cream :)

  • Prep: 15 mins
  • Cook: 5 hrs
  • 15 mins

    5 hrs

    5 hrs 15 mins

  • Yields: 6-8


1.5kg of blade steaks (or other diced stewing type cuts of beef)

1large onion, diced

1 red capsicum (pepper), diced

1 red chilli, deseeded and diced

1 tablespoon of minced garlic

1 x 400g can of kidney beans (240g rinsed and drained)

1 x 400g can of crushed tomatoes

2 tablespoons of tomato paste

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp dried oregano

1/4 tsp chilli powder


1Lay whole steaks in bottom of slow cooker

2Add onion, capsicum and chilli

3Combine all other ingredients and pour over

4Cook on HIGH for 4hrs (or until meat EASILY pulls apart with 2 forks)

5Remove steaks, shred beef and return beef to slow cooker

6Mix to combine well and continue to cook for a further 1hr on LOW

7Serve on rice or corn chips, with a dollop of sour cream on the side


1I cooked mine in a Breville 7L slow cooker

2This is NOT a hot chilli, even my toddler enjoyed this one, so if you like it hot consider adding more chilli powder to your tastes :)



Submitted by Paulene Christie


10 Reviews

Lisa Wright

April 21, 2022

We love this recipe. It is not hot so perfect for my family who don’t like heat in their food. We use this regularly for nachos as it’s my teen son’s favourite recipe for nachos.

Janice Smith

August 2, 2020

Yum Yum Yum😀

You could, even a regular brisket (not corned) would be lovely 🙂


June 21, 2019

Hi can you use topside beef roast? I’ve tried chuck and blade in other slow cooked recipes and they come out chewy.


Wow thank you!! xx


June 4, 2019

This is actually the best Chilli Con Carne recipe, its not hot so if you like it hot add some more Chilli or leave the seeds.



May 5, 2018

Sooooo delicious! Tweaked the recipe a little to suit my tastes and what I had at home. But Yum!! I served with brown rice, sweet potato nachos, homemade quacamole, salad, cheese and sour cream! Proper feast!!


April 29, 2018

This was delicious! I didn’t deseed the chilli as I wanted more heat

Hi Geoff
My understanding is its the material/tissue just around the seeds that you scrape out with the seeds that holds the most heat. So yes leaving that all in will make the end dish hotter 🙂

Geoff Williams

October 15, 2017

Paulene, is the only reason for deseeding the chillie to keep the heat down? I always use full chopped chillies so if I want it a bit hotter it’s just a case if not deseeding them?
This looks really good… weekends task!

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