Slow cooked, spicy chili perfect for football and entertaining. Or a cold winter day.
- 2-3 LB RAIKES BEEF CHUCK ROAST (1/4" PIECES)
- 1 LARGE ONION (DICED)
- 1/4 CUP CANOLA OIL
- 5 GARLIC CLOVES (MINCED)
- 3 TBSP CHILI POWDER
- 2 TBSP CUMIN
- 2 TBSP TOMATO PASTE
- 1 TBSP SMOKED PAPRIKA
- 2 TBSP HOT SAUCE
- 2 14.5 OZ CANS DICED TOMATOES
- 1 TBSP TOMATO PASTE
- 12 OZ AMBER BEER OR BEEF BROTH
- 14.5 OZ CAN BEANS (DRAINED & RINSED)
- SALT & PEPPER TO TASTE
Heat the oil in a large dutch oven and brown chunks of roast, onion, garlic, and spices. Add the remaining ingredients and simmer for 3-4 hours. After the meat has been browned you can add all the ingredients into a slow cooker too. Optional additions: crumbled bacon, jalapenos, and oregano for an extra kick.
We recommend serving with shredded cheddar cheese, sour cream, and green onions. Happy eating!