Tuesday, December 6, 2016

Chuck Roast Crock-Pot Chili

9-18 garlic cloves, minced
2 large onions, chopped
1 bunch celery hearts, finely chopped
2 green peppers, chopped
2 red peppers, chopped
2 jalapeno peppers, seeded and diced
2 tsp salt
2 large tomatoes, chopped
1 cup fresh parsley, chopped
1 bunch fresh cilantro, chopped
2 cups corn
2 TBSP chili powder
2 tsp chipotle chili powder
4 tsp cumin
2 tsp oregano
1/2 tsp black pepper
25 oz jar garlic tomato pasta sauce (OR 15 oz tomato sauce + 7 oz tomato paste)
beef broth
shredded chuck roast

Cook a small chuck roast with 4 cups of water in a crock-pot on low for 6-8 hours the day before making chili. Shred the roast into bite-sized pieces and save the broth to use in the chili.

Combine all ingredients in a large crock-pot and cook on low for 4-6 hours, until heated through and bubbling. Serve with grated cheddar cheese.

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