3 - 4lb / 1.5 - 2 kg beef chuck roast (or any other beef suitable for slow cooking) (see notes)
2 tbs olive oil (optional - for searing the beef)
8 cloves garlic, crushed
2 onions (white, yellow or brown), diced
1 large red capsicum (bell pepper), seeds removed and diced
1 tbsp smoked paprika
1 tbsp cumin
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp oregano
1 tsp cayenne pepper (or to taste) (see notes)
3 tbsp cornflour / corn starch mixed with a splash of water
2 cans 15oz/400g red kidney beans, drained (total of 30 oz / 800g)
28oz/800g can crushed or diced tomato
¼ cup tomato paste
1 cup water or beef stock
3 tsp salt, separated (plus more to taste)
Black pepper