My friend Carie raved about this recipe. She found it on tasty kitchen website. I made it on Sunday, and we ate it after sledding all afternoon. It was so delicious! It isn't your typical chili recipe. Using the chuck roast gives it a great consistency, and the flavor is just fantastic. There wasn't a bowl left in the pot!
I changed the recipe up to fit the needs of our family. I only had one pound of chuck roast, so I lowered the seasonings to meet that. I'll give you "my" version of this recipe. We ate it with Fritos, cheddar cheese, and a dollop of sour cream. Ingredients: 1 pound chuck roast 2 tablespoons oil 3 cloves garlic (whole, but skinned) 1 can crushed tomatoes 1 can pinto beans 1 can beef broth 1 tablespoon flour 1 teaspoon salt 1/4 teaspoon pepper 3 tablespoons chili powder 1 teaspoon cumin sprinkle of oregano Directions: In a skillet, heat your oil and then place the roast into the skillet. Allow the roast to cook long enough to change color on each side, but not brown. Toss the garlic cloves into the oil and let it infuse into the oil.
In a small bowl, combine the flour and all of the seasonings. Mix them together and then use all of the seasoning mixture rub onto both sides of the roast. Dump the seasoned roast, oil, and garlic cloves into the crockpot.
Pour the broth, beans, and tomatoes on top of the roast. Set the crockpot on low and cook for 8 hours. Use a fork to break the meat into bite-sized pieces (it will just fall apart after cooking all day).
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.