This award winning chili takes time to properly make but is well worth the effort. It makes a huge batch of chili. It is easy to add different beans, and more spices, etc. The spice temperature of this is around medium. It is flavorful enough to be tasty, but not too spicy to burn!
Course Main Course
Prep Time 45minutes
Cook Time 3hours
Total Time 3hours45minutes
2lbs.Beef Top Round Roast
2Cans Beef Broth
16oz.Can Dark Kidney Beans
16oz.Can Light Kidney Beans
16oz.Can White or Black beans
32oz.Canned Whole or Diced Tomatoes, drained
1Large Onion, chopped
1Green Bell Pepper, diced
1Yellow Bell Pepper, diced
1Red Bell Pepper, diced
1-2Small CansGreen Chilies
1/4tsp.Red Pepper *optional
Preheat oven to 350 degrees. Poke holes all over roast with a fork. Rub olive oil on roast. Rub with onion powder, garlic powder and pepper. Place in Dutch oven. Pour broth into pan. Cover and cook 2-3 hours or until tender.
Remove roast from pan allow to cool. Discard broth reserving 1/2 Cup.
While roast cools, dice and prepare vegetables. Drain and rinse beans. Shred roast into bite size pieces when it is cool enough.
Place chili powder, cumin, cinnamon and allspice in dry saute pan on medium heat. Stir spices until you can smell a difference. Remove from heat.
Put 1/2 cup of reserved broth on shredded beef. Add chili powder/cumin mixture. Stir beef, broth & spices, working broth & spices into the beef.
Put all ingredients into a crock pot or large pot on oven. Simmer 1-2 hours over low heat on the stove.
Do not be tempted to add water! The vegetables will naturally provide moisture as the chili cooks.
Three Bean Shredded Beef Chili https://www.huddlenet.com/cooking-with-stacy/recipes/beef/three-bean-shredded-beef-chili/ February 13, 2014