ROW80-4 - 12/26 - This is the end
A Red Shoe

Chuck's Chuck Chili

Chuck Wendig posted a chili recipe on his excellent site a few weeks ago. The meat used was a pot roast, such as chuck, along with the regular chili fixin's. He'd left most quantities as 'to taste', and added a lot of entertaining back story and asides. Do read his version. I tried it, and made some notes, so will present below my first draft. Further editing to be done whenever I cook this again. This first version was yummy.

4 lb beef roast - chuck or other pot roast cut - tough is fine as it will be cooked long and slow

2 sweet onions - coarsely chopped

4 tbsp olive oil

1-2 garlic cloves - chopped

2 tsp garlic powder

2 c beer - a medium flavour, such as a pilsner. Not light, but not too hoppy.

2 c beef broth

1-2 tbsp dark chili powder

1 tsp cumin

3 19 oz cans beans, such as kidney, black, and pinto

1 28 oz can chopped tomatoes

1 c medium salsa (my addition)

2 bell peppers - coarsely chopped - maybe a green and a yellow one



Worcestershire sauce

2-3 tbsp apple cider vinegar

Shredded sharp cheddar and lime juice for each serving.

Additional salt, cumin, chile, etc, as needed.

5 qt pot


Preheat oven to 275F. Add 2 tb oil to a pan and cook onions until soft. Add garlic and cook further.Put mixture into large pot

Rub meat with salt and 1 tsp garlic powder. Add 2 tb oil to pan and brown meat on all sides over med-high heat. Add meat to large pot. Deglaze pan with beer then add liquid to large pot. Add broth and spices (including rest of garlic powder to liquid, cover pot, and put into oven for 1 hour/lb meat.

When done, remove from oven and lift meat out onto a cutting board. Chop roughly, into bite sized chunks, and return meat to pot. Add beans (drained), tomatoes, bell peppers. Add a couple of squirts of ketchup, mustard, Worcestershire sauce, and vinegar. Add more spices as needed. 

Bring pot to a boil, then simmer for 30 minutes. 

Serve in bowls, topped with some shredded sharp cheddar, and a sprinkling of lime juice.



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