CHILI ROAST RECIPES

Steps:

• Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.
• Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
• Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
• Cover pot and simmer 2 to 4 hours.

Steps:

• In a 12-inch skillet heat 1 Tbsp. of the oil over medium-high. Sprinkle meat with black pepper. Add one-third of the meat to skillet and cook until browned. Remove meat. Repeat two more times with remaining oil and meat. Transfer all of the meat to a 5- to 6-qt. slow cooker.
• In skillet cook onions and garlic 4 minutes or until onions are tender, stirring occasionally (add additional oil if needed). Add cumin and ground ancho pepper; cook and stir 1 minute more. Add onion mixture to meat in cooker. Stir in next five ingredients (through tomato paste).
• Cover and cook on low 8 to 10 hours or high 4 to 5 hours or until meat is tender. Season to taste with salt and additional black pepper. Serve with desired toppings.