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Cut the beef into four equal sizes. Season with salt and pepper.
Heat ½ the oil in a heavy based skillet over high heat. Brown beef well all over - about 1 ½ minute on each side, then remove onto a plate.
Add a touch more oil if needed.
Add the garlic, onion and capsicum (bell peppers) and saute until caramelised, around 2 to 3 minutes.
Add ½ cup beef broth, bring to simmer, scraping the bottom of the skillet to dissolve brown bits into the liquid. Simmer for 30 seconds then scrape it all into the slow cooker.
In the slow cooker, add the beans, tomato, tomato paste, beef broth and Chili Spices. Stir, then add beef - it won't be fully submerged, beef juices will raise liquid level.
Cook on low for 8 hours.
Remove beef from slow cooker and shred with two forks.
Mix cornflour and ¼ cup beef stock, then pour into slow cooker. Add beef, then slow cook for a further 20 minutes to allow sauce to thicken.
Adjust seasoning to taste with salt and pepper.
Serve with garnishes of choice, such as sour cream, guacamole or diced avocado, grated cheese, coriander/cilantro. Serve either with corn chips or cornbread for dunking, or serve over rice!