0 - 2 cupslow-sodium beef brothadjust to desired thickness
1/4 - 1/2teaspooncayenne pepperoptional to taste
1jalapeno pepperminced Optional
Start with a 2 to 3 pound chuck roast. Trim off any trimmable fat. If doubling this recipe, use 5 pounds.
Chop one large onion and one green pepper. Mince or crush 2 cloves garlic.
Add onion, green pepper, 2 cloves crushed or mince garlic, 28 oz kidney beans (drained and rinsed), 28 oz diced tomatoes, 6 oz can tomato paste, 6 tablespoons chili powder, 2 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon pepper. Mix well.
Options are up to 2 cups of beef broth. 2 cups for a normal chili, 1 cup for thick chili and ok for nacho. None for very thick nachos topping. Also, 1/4 to 1/2 teaspoon cayenne pepper to taste is optional. And if you're adventurous, add one jalapeno minced.
Work the beef into the crock pot mixture. Be sure to get some on top of the beef to add flavor.
Cook on low for 8 hour total. With one hour left, remove the beef, shred and replace into the crock pot for last hour.
It will be fine on "keep warm" for a few hours.
Pro Tips:If you want a normal thickness chili, then 2 cups of broth. If you want a very thick nacho topping then no broth. And if you want to use for both, 1 cup.Will reheat great and also freezes well.Double should work fine in a crock pot that is at least 6.5 qts. but better in an 8 qt pot. As written, it needs 4 qt. or more.
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