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Chipotle Pot Roast Chili

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Level: Easy

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Description

Smoky, sweet, and spicy, this chili has it all! It’s the perfect recipe to warm you and your loved ones up on a cold winter night. This recipe comes together quickly then can simmer on the stove while you get back to your busy schedule.

Ingredients

  • 2-½ pounds Chuck Roast
  • ¼ cups Vegetable Oil
  • 1 Tablespoon Salt
  • 1 can (28 Oz. Size) Crushed Tomatoes
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Ground Black Pepper
  • 2 cans (15 Oz. Size) Red Kidney Beans, Undrained
  • ¼ cups Granulated Sugar
  • 2 whole Chipotle Peppers From A Can, Chopped
  • 2 teaspoons Adobo Sauce (from Chipotle Pepper Can)
  • 2 whole Medium Yellow Onions, Chopped
  • 1 whole Green Bell Pepper, Chopped (optional)

Preparation

Remove large fat veins from pot roast. Cut against the grain into 3/4-inch slices.

Heat a large pot over medium-high heat for 2 minutes or until hot. Add oil and heat until oil is hot, about 1 more minute. Add about half of the meat in a single layer and sprinkle it with some of the salt. Sear until well-browned, about 2 minutes. Flip and sear on the other side. Remove seared meat to a plate and repeat with the remaining half of the roast.

Add all the meat back to the pot. Add crushed tomatoes to deglaze the pot and scrape the bottom of the pot well to get all the good flavor off. Add remaining ingredients and mix well. Cover pot and turn heat to low. Simmer about 3 hours, or until meat is tender.

Remove meat to a plate. Shred with two forks, or allow it to cool about 10 minutes and shred with your fingers. Return meat to pot and stir to combine. Taste for flavor and adjust seasoning.

You can serve it immediately or let it simmer another hour or so.

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