Chuck Roast Chili

Name: Chuck Roast Chili
Ingredients: 2 pounds chuck roast; 2 strips bacon - chopped; 2 cloves garlic - chopped; 1/2 white or red onion - chopped; 1 10 oz can Rotel; 1 6 oz. can tomato paste; 1 14.5 oz. can fire roasted diced tomatoes; 1/2 14.5 oz. can beef broth; 1 cup beer of your choice; 1/2 teaspoon black pepper; 1/2 teaspoon ground cumin; 1 teaspoon Lawry's Seasoned Salt; 1 tablespoon chili powder; 1/2 tablespoon dry mustard; 1 teaspoon oregano; 1/4 teaspoon red pepper flakes; 1 15 oz. can pinto beans - drained; 2 tablespoons olive oil

18 ingredients

7 steps

Ingredients

2 pounds chuck roast
2 strips bacon - chopped
2 cloves garlic - chopped
1/2 white or red onion - chopped
1 10 oz can Rotel
1 6 oz. can tomato paste
1 14.5 oz. can fire roasted diced tomatoes
1/2 14.5 oz. can beef broth
1 cup beer of your choice
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 teaspoon Lawry's Seasoned Salt
1 tablespoon chili powder
1/2 tablespoon dry mustard
1 teaspoon oregano
1/4 teaspoon red pepper flakes
1 15 oz. can pinto beans - drained
2 tablespoons olive oil

Directions

1

Trim and cut the chuck roast into bite sized pieces. Heat the olive oil in a 3 qt. saucepan or dutch oven. Brown half the beef and remove it to a bowl. Brown the rest of the beef and add it to the bowl.
2

Fry the bacon in the same pot until almost done. Add the onion and garlic. Cook until soft, about 5 minutes.
3

Add the rest of the ingredients except for the pinto beans.
4

Cover and cook for 1 hour and 30 minutes, stirring occasionally.
5

Add the drained can of pinto beans. Continue to cook for another 30 minutes, stirring occasionally. If the chili is too thick, add additional broth or beer.
6

Omit the red pepper flakes and use Rotel Mild if you like less heat.
7

Serve with sour cream, grated cheddar cheese and chopped scallions.