The weather has finally started to turn here in Southeastern PA and I had to break out the slow cooker to make this chili. Plus, chuck roast was on sale and I was able to get a good deal on a two pound roast. The chili was really good and I like the combination of three different types of beans, plus it stretched out this to make a good amount of leftovers. There’s nothing better than a leftover bowl of chili for lunch. I served it with warm honey cornbread muffins.
1 to 2 lb boneless chuck roast
15 oz can reduced sodium beef broth
15 oz can dark kidney beans, drained and rinsed
15 oz black beans, drained and rinsed
15 oz white chili beans, drained and rinsed
14.5 oz can crushed fire roasted tomatoes
1 small yellow onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
3 Tbsp chili powder
1 Tbsp cayenne pepper
2 tsp salt
1 tsp ground black pepper
Toppings: shredded cheese, sour cream, chopped green onions
In a slow cooker, mix together the can of beef broth, chili powder, cayenne, salt and pepper. Add in the chuck roast. Cook on high for four to five hours or until the beef is tender. Remove from the slow cooker and shred with two forks removing any large pieces of fat. Place the shredded meat back in the slow cooker.
Add in the drained and rinsed beans, tomatoes, chopped onion and pepper and minced garlic. Stir to combine. Allow to cook for an additional hour. Serve and finish off with your favorite toppings.
Source: Kicking It with Kelly