Beef Roast Chili

This is a chili I've made often but have never tried to write down the recipe. Since I've had people asking for the recipe, I guess it's about time I get this done as best I can. I can’t remember how long ago I started making this recipe, or why I decided to use a pot roast instead of ground beef, but it’s evolved into the recipe I now use. I loved that it’s slow cooked in a slow cooker, allowing the spices and flavors to meld.  Hope you enjoy and you can put your own spin on it if you'd like. :)

Ingredients 

2 lb. Beef roast

28oz. Can San Marzano Tomatoes

1-8oz. Can tomato sauce 

2-15.5oz. Cans Bush’s mild red chili beans

1-15oz. Can Bush’s mild black chili beans

2 Tbls. Chili powder (or to taste) *

1 Tbls.. Cumin

1/2 Tbls. Mexican Oregano

1 to 2 fresh spicy peppers of your choice (seeded and diced)

1 large onion diced

6 cloves of fresh garlic, pressed (add more to taste) I add another 2 or more after beef is shredded and everything is put together.

Brown sugar and salt to taste

I also may add some tomato juice if the chili is too thick and adjust seasoning accordingly.

Directions

Place rinsed and dried roast into a slow cooker. Begin by seasoning with chili powder, cumin, and Mexican oregano. Add crushed garlic, diced fresh peppers and onions in next. Then pour San Marzano tomatoes and tomato sauce into the pot. Be sure to crush the San Marzano whole tomatoes with your hands as you are putting them into the pot. You can now add the beans, put the cover on and cook on low for 8 hours. Remove beef roast, shred and return to the pot. I then put all the ingredients into a large pot and simmer the chili, adding salt and brown sugar to taste along with more pressed garlic. If the the chili is too thick I add a little tomato juice to thin it down and adjust seasoning accordingly.

If making a double batch with a 4 lb roast, I put all the ingredients in but the beans and add them later when fine tuning the flavor. I turn the slow cooker on high for 1 & 1/2 hours, then turn it to low for the remaining 6 & 1/2 hours

* I use all Spice House herbs and spices in all of my recipes. In this case I usually use their mild chili powder but have also included part mild and part medium chili powder.