Chili
Ingredients:
| 1 | pound pot roast or stew beef |
| 1 | pound ground beef, pork, or sausage |
| 1 | onion, chopped |
| 1 | to 2 small jalapeños (to taste), seeded and minced |
| 1 | green bell pepper, seeded and chopped |
| 3 | to 4 cloves garlic, micro-grated |
| 2 | tablespoons tomato paste |
| 8 | ounces tomato sauce |
| 3 | cups diced tomatoes (28‑ounce can) |
| 32 | ounces red kidney beans |
| 1½ | cups beef broth |
| 2 | teaspoons salt |
| 2 | tablespoons chili powder |
| 2 | tablespoons ground cumin |
| 1 | tablespoon brown sugar |
| 1 | tablespoon cocoa powder |
| ½ | teaspoon oregano |
A day in advance (if possible), cut pot roast into ½- to ¾‑inch cubes. Season with salt. Wrap and chill until ready (overnight is better). Brown the chunks in a skillet with 2 to 3 tablespoons of vegetable oil or cooking spray. Pour off any liquid or fat, and transfer beef to a slow cooker (or large soup pot).
Sauté the onion, jalapeño, and green pepper until softened. Stir in the minced garlic. Add the ground meat to the skillet and brown. Pour off any fat or liquid, then stir in the tomato paste. Transfer to the slow cooker.
Add all the remaining ingredients to the slow cooker and stir well.
Cook covered on high until simmering starts, then reduce to low heat. Let simmer for at least 4 or 5 hours until beef chunks are tender. If the chili is too liquid, let simmer uncovered for the last hour or two to reduce. Adjust seasonings to taste.
Serve with sides of shredded cheese, sour cream, chopped jalapeño, cilantro, and onion as condiment options.
Options: You can use tomatoes pre-seasoned with garlic, oregano, and basil. The beans may be pre-seasoned also with chili flavor, if desired. For extra kick, add some of your favorite hot sauce, cayenne, or other peppers.