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Chuck Roast Chili
Steps
- Cut off a small piece of the beef for baby and set aside. Salt the big piece liberally. Brown the big piece in a large Dutch oven in a little oil and the baby portion in a smaller pot in a little olive oil as well. Remove both once browned and set aside.
- Add ~90% of the diced veggies (and all of the poblano) to the large pot and the other 10% to the baby one. Sauté until soft.
- Then add, again, 90% of the beans and corn and all of the Rotel to the big pot and remaining beans and corn to the baby.
- Then add the rest of the ingredients according to pot size and bring to a simmer and stir well.
- Nestle the meat in there and cover. Cook on low for 4+ hours.
- Remove the meat from the big pot and shred it. While you’re doing that, bring it to a boil and reduce the liquid down. Add meat back in. Blend the baby version in a high powered blender. Serve with your favorite chili toppings!
Originally published at courtneymade.com. Reproduced for personal collection.
