Manly Meaty Chili
Great recipe for a chunky, meaty chili cooked in a slow cooker.
Servings: 7 quarts
Ingredients
- 3 to 4 pound chuck roast cut into small cubes
- 2 green bell peppers cut into large pieces
- 2 red peppers cut into large pieces
- 2 jalapeno peppers diced small
- 1 red onion diced
- 2 shallots diced
- 1 head of garlic peeled and pressed
- 2 cans of Sans Marzano tomatoes 796 ml / 28 oz
- 2 cups beef broth
- 4 tablespoons brown sugar
- 1 can black beans rinsed (540 ml / 19 oz)
- 2 cans red kidney beans rinsed (540 ml / 19 oz)
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes
- ½ tablespoon cumin
- 1 jar pasta or tomato sauce 680 ml
- 1 can tomato paste
Instructions
- In a large skillet brown your beef over medium heat, use a little olive oil to keep it moist. You don't need to cook it too long, just for about 5 or 6 minutes. You want it just golden brown on the outside. Transfer the meat to the slow cooker.
- Toss all the peppers, onion, shallot, and garlic over top.
- Add the tomatoes and beef broth over top.
- Sprinkle the sugar over top and give the liquid a stir.
- Now add all your beans, and spices, stir it again.
- Pour the sauce of your choice over top. You can adjust the amount of sauce according to your taste. I used a full jar.
- Give the liquid a good stir.
- Cover the slow cooker and turn on low. Cook for about 6 hours, then add about ½ can of tomato paste. See how it looks in another hour and add the other half a can if you want a thicker sauce. Continue to cook for another hour.
- I cooked mine for 8 hours in a 7 quart slow cooker.
Notes
Dial down the jalapeno if you don't want too much kick.
Dial back the spices if you don't want too much kick.
You can adjust the ingredients according to your taste.
You can also adjust if your slow cooker is a smaller size than mine, like it states in the recipe mine is 7 quarts which is a huge slow cooker.