Bush's Beans Chuck Roast Chili Recipe

Servings: servings

Prep Time: 20

Cook Time: 7 30

Total Time: 7 50

4-6 cups Chuck Roast and Carrots, cooked and shredded
1 large onion, chopped
6 garlic cloves, chopped
1 tablespoon chili pepper
1 tsp. garlic powder
2 tablespoon ground cumin
2 cans, 28 ounces peeled, whole tomatoes with juice, cut in small pieces
2-4 cups of your favorite salsa, depending on how much spice you like
2 cans Bush’s Cannellini Beans, or Bush’s Great Northern Beans, drained and rinsed
2 cans Bush’s Black Beans, drained and rinsed
Salt and pepper for seasoning throughout

Saute onions and garlic in 2 T. olive oil until caramelized. Place in the bottom of sprayed (PAM) slow cooker.
Brown the chuck roast on both sides, seasoning with salt and pepper.
Place in the slow cooker on top of the onion mixture.
Add the wine, coffee, broth, and seasoning to the same saute pan (scrape the drippings from the roast). Bring to a boil and simmer for 5 minutes.
Place the whole carrots on top of the roast.
Pour the broth mixture over the roast.
Cook on HI 6-8 hours, turning the roast over several times during the day.

Shred the pre-cooked chuck roast. Add all ingredients together and heat to a boil, then simmer for 30 minutes.
This recipe tastes great made a day ahead. The extra day allows for the all the flavors to settle in.
Serve the chili on top of rice or quinoa. Top with shredded cheddar and colby jack cheese and sour cream and chopped cilantro.
For a bit of contrast, squeeze fresh lime and top with pickled jalapeños.