Chuck Roast Chili

• 总时间: 5 hours 9 minutes

配料

2 1/2 - 3 lbs boneless beef chuck roast, cut into bite-sized cubes

Salt and pepper to generously season

avocado oil to sear

1 large onion, diced

1 large red bell pepper, diced

5 cloves of garlic, minced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1) 14.5 oz can fire roasted diced tomatoes

1) 14.5 oz can crushed tomatoes

2 chipotle peppers in adobo

1 1/2 cups beef broth

2 tablespoons tomato paste

1 tablespoon coconut sugar

1 tablespoon molasses (optional)

1) 15 oz can kidney beans, drained and rinsed

1) 15 oz can pinto beans, drained and rinsed

Topping ideas: fresh cilantro, green onions, crushed tortilla chips, shredded cheese if not dairy-free, cornbread

步骤

Season the bite-sized pieces of chuck roast with salt and pepper.

Heat about 2 tablespoons of avocado oil in a large dutch oven or stock pot over medium high heat. Once the oil is hot, sear the meat in batches (2-3 minutes on each side). Remove the meat from the heat and set aside. Reduce the heat to medium.

Depending on how much fat is remaining in the pan, add another tablespoon of avocado oil. Add the onions and cool until translucent, about 5 minutes.

Add the garlic, bell pepper, and spices and cook for 1-2 minutes. Add the remaining ingredient, except for the beans, and bring to a slow boil. Return the meat to the pot, reduce to a simmer, and simmer, covered, for 2 hours (ideally 3 if you have the time but 2 will do the trick).

Add the beans and cook, uncovered, for 1 more hour, for a total cook time of 3 hours. The mixture should be at a gentle simmer.

Serve with toppings of choice. Enjoy!