Chili Con Carne

Name: Chili Con Carne
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 1 - 3 to 4 pound boneless chuck roast (trimmed of fat {you can also use pot roast}); 2 tablespoons olive oil; 1/2 red onion (diced); 4 garlic cloves (minced); 1 jalapeno (diced {optional}); 1 red bell pepper (or green peppers {or color of your choice} seeds removed, diced); 1 - 15 ounce light red kidney beans (drained and rinsed); 1 - 15 ounce dark red kidney beans (drained and rinsed); 3 tablespoons chili powder; 1 teaspoon chipotle chile powder; 1 1/2 teaspoons ground cumin; 2 teaspoons ground oregano; 1/2 teaspoon thyme; 1/2 teaspoon ground coriander; 1/4 teaspoon cinnamon; 1 teaspoon paprika; 1/2 teaspoon cayenne red pepper ({optional for spice}); 1 - 28 ounce diced tomatoes; 1 cup beef broth; 1 teaspoon sugar; 2 tablespoons tomato paste; cilantro (for garnish); Green onions (for garnish); Cheese

Chili Con Carne is a hearty, protein packed chili perfect for tailgating season! This is an easy make-ahead-meal that you can make in a crockpot or on the stove.

Prep15 min
Cook8 hr
Total8 hr 15 min
Makes6 servings
Calories231

Ingredients

6 servings

1 - 3 to 4 pound boneless chuck roast (trimmed of fat {you can also use pot roast})
2 tablespoons olive oil
1/2 red onion (diced)
4 garlic cloves (minced)
1 jalapeno (diced {optional})
1 red bell pepper (or green peppers {or color of your choice} seeds removed, diced)
1 - 15 ounce light red kidney beans (drained and rinsed)
1 - 15 ounce dark red kidney beans (drained and rinsed)
3 tablespoons chili powder
1 teaspoon chipotle chile powder
1 1/2 teaspoons ground cumin
2 teaspoons ground oregano
1/2 teaspoon thyme
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon cayenne red pepper ({optional for spice})
1 - 28 ounce diced tomatoes
1 cup beef broth
1 teaspoon sugar
2 tablespoons tomato paste
cilantro (for garnish)
Green onions (for garnish)
Cheese

Method

1
Heat 2 tablespoons of olive oil in a large skillet and brown all sides of your chuck roast.
2
Add all ingredients to the slow cooker and then add the chuck roast submerging it as much as you can.
3
Cook the chili on low for 8 to 10 hours or on high for 3-4 hours.
4
When the chili is done cooking use two forks to shred the beef and mix the beef back in the chili.
5
Serve warm with fresh cilantro, green onions and cheese.
6
You can store the chili in the fridge or up to 4 days. You can freeze the chili in an air tight container for up to 6 months.

Notes

If the chili is not thick enough for your liking add more tomato paste or corn starch to thicken it up. You can leave the jalapeño out or you can even add more spice but using more jalapeño or adding crushed pepper. If you prefer a thicker chili you can also drain the juice from the diced tomatoes.