Chuck Roast Chili

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.

Here's what you need. And pinto 

beans if you want to use those.

Mix the broth, tomato paste and tomato sauce.

Mix the spices.

Add the cut meat to the crock pot, 

then the liquid then the spice mixture. 

Mix to combine. Cook 6 - 8 hours.

Serve it up! In a bowl, over chips,

 in a tortilla...whatever!