Chuck Roast Chili

Chuck Roast Chili slow cooked to perfection. During winters, I love when the kitchen is bursting with aromatic flavors while cooking chili. The anticipation of taking that first spoonful is always my favorite.

Ingredients

• 4 lb cubed beef brisket
• Salt and pepper to taste
• 2 medium chopped white onion
• 5 crushed garlic cloves
• 1 jalapeño finely chopped
• 2 cups of whole canned tomatoes
• 1 tbsp smoked paprika
• 1 tbsp cumin powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp dried thyme
• 1 tsp salt or to taste
• 3 cups beef bone broth

Toppings

• Chopped red onions
• Thinly sliced green onions
• Sliced Avocado
• Sour cream

Instructions:

1. If you find access fat on the chuck roast then slice it with a sharp knife. Make 1 inch cubes and generously sprinkle it with salt and pepper. Now in a dry pan, start frying it until golden brown.
2. Time to add all the ingredients in a slow cooker. I am using my @vitaclay . Add all the ingredients listed above and let it slow cook on stew settings for 4 hours. If you don’t have a slow cooker then simply use a cast iron pan or a Dutch oven. Place it in the oven for 3-4 hours at 300 degrees F.
3. Once cooked, the meat must be tender and all the ingredients should be well incorporated. Now enjoy it with your favorite toppings and we like to enjoy it with a loaded baked potato on the side!

Photo and recipe courtesy of handymama_of3