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.