Chili Con Carne

Ingredients

1 – 3 to 4 pound boneless chuck roast, trimmed of fat
2 Tablespoons olive oil
1/2 of a sweet or red onion, diced
4 garlic cloves, minced
1 jalapeno, diced {optional}
1 red bell pepper or green peppers, seeds removed, diced
1 – 15 ounce can of light red kidney beans, drained and rinsed
1 – 15 ounce can of dark red kidney beans, drained and rinsed
3 tablespoons chili powder
1 teaspoon chipotle chili powder
1 1/2 teaspoons ground cumin
2 teaspoons ground oregano
1/2 teaspoon thyme
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon cayenne red pepper
1 – 28 ounce can of diced tomatoes
1 cup of beef broth
1 teaspoon sugar
2 Tablespoons tomato paste
Fresh cilantro for garnish
Green onions for garnish
Cheese for garnish

Directions

Heat 2 tablespoons of olive oil in a large skillet and brown all sides of your chuck roast.

Add all ingredients to the slow cooker and then add the chuck roast submerging it as much as you can.

Cook the chili on low for 8 to 10 hours or on high for 3-4 hours.

When the chili is done cooking use two forks to shred the beef and mix the beef back in the chili.

Serve warm with fresh cilantro, green onions and cheese.

You can store the chili in the fridge or up to 4 days. You can freeze the chili in an air tight container for up to 6 months.