Beef Roast Chili
3 lbs. beef chuck roast
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 (14.5 oz.) cans diced tomatoes
2 (4 oz.) can diced green chilies
1 (15 oz.) can tomato sauce
2 tablespoons chili powder
1 tablespoon minced garlic
3 cups beef stock
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can dark red kidney beans, drained and rinsed
2 (15 oz.) cans pinto beans, drain and rinsed
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon Cayenne pepper
¼ teaspoon black pepper
1 teaspoon salt
1 teaspoon onion powder
1 tablespoon brown sugar
Vegetable oil (for browning)
Trim the excess fat from roast. Cut chuck roast into chunks. Add to a large bowl and season with a little chili powder, cumin, garlic powder, onion powder, red pepper flakes, salt and pepper. Place in the refrigerator for at least 3 hours.
When ready to make your chili, heat a large stock pot over medium heat, add
2-3 tablespoon vegetable oil and brown beef in batches, not to over crowd the pan. Brown on all sides, and, remove with a slotted spoon to a large slow cooker. Now, add all remaining ingredients to a large (5 quart or larger) slow cooker and stir. Cook on low 6-8 hours, or on high 4-6 hours. Serve
