This chili is super easy and really good. We thought it was fun to use over chips for nachos. You can certainly add some pinto beans to this to make it a little thicker...also really good. Make sure to break out all the fixin's and you can spoon it over chips in a bowl, too. Cheese, lettuce, sour cream, salsa...you know the drill.
Chuck Roast Chili
4 pounds boneless chuck roast, cut into 1/2-inch pieces
2 6-ounce cans tomato paste
1 32-ounce container beef broth
2 8-ounce cans tomato sauce
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon ground oregano
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
Place meat in your crock pot.
Whisk together the tomato paste, tomato sauce and broth. Pour over meat.
In a small bowl, combine all the spices and seasonings. Sprinkle over meat in the crock pot and stir until combined.
Cook on low for 8 hours until meat in tender, stirring occasionally.
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!