Ingredients
The following ingredients have 4 Servings
- 2 1/2 pounds chuck roast
- 2 tablespoons cooking oil
- 2 medium red onions ((chopped))
- 1 green bell pepper ((chopped))
- 1 jalapeno pepper ((diced))
- 4 Garlic cloves ((minced))
- 28 ounces canned fire-roasted tomatoes (*)
- 15 ounces canned tomato Sauce
- 6 ounces canned tomato Paste
- 30 ounces canned chili beans ((undrained))
- 4 cups beef stock ((unsalted))
- 1 tablespoon brown sugar
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons cumin
- 2 teaspoons oregano
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons smoked Paprika
- 3/4 teaspoon cayenne Pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
Instruction
- Trim chuck roast of any excessively large chunks of fat and chop into approximately six large pieces.
- Add oil to a large soup pot set over high heat and sear the beef until a brown crust forms.
- Remove beef from pot, reduce heat to medium and add peppers and onions. Saute until tender and beginning to brown.
- Add beef broth to the pot and scrape any burnt off bits on the bottom of the pot so they incorporate into the liquid. Return beef to the pot and add all remaining ingredients along with chili seasoning.
- Simmer uncovered over low heat for 3-4 hours, or until beef is tender. Remove beef from chili, shred with a fork and place back in the pot and serve.
