Slow Cooker Shredded Beef Chili

Step 1: Cut the beef into four equal pieces. Season with salt and pepper.

Step 2: Heat half the oil in a heavy-based skillet over high heat. Brown the beef well on all sides, about 1 1/2 minutes per side, then transfer it to a plate.

Step 3: Add a little more oil to the skillet if needed.

Step 4: Add the garlic, onion and bell pepper. Sauté until caramelized, about 2–3 minutes.

Step 5: Add 1/2 cup beef broth and bring to a simmer, scraping the bottom of the skillet to dissolve the browned bits into the liquid. Simmer for 30 seconds, then transfer everything from the skillet to the slow cooker.

Step 6: Add the beans, tomatoes, tomato paste, beef broth and chili spices to the slow cooker. Stir, then add the beef. It will not be fully submerged; the beef juices will raise the liquid level as it cooks.

Step 7: Cook on low for 8 hours.

Step 8: Remove the beef from the slow cooker and shred it with two forks.

Step 9: Mix the cornflour or cornstarch with 1/4 cup beef stock, then pour the mixture into the slow cooker. Add the shredded beef and cook for a further 20 minutes to thicken the sauce.

Step 10: Adjust the seasoning to taste with salt and pepper.

Step 11: Serve with toppings of your choice, such as sour cream, guacamole or diced avocado, grated cheese, and coriander. Serve with corn chips or cornbread for dunking, or spoon the chili over rice.