Chili
Ingredients:
| 1 | pound pot roast or stew beef |
| 1 | pound ground beef |
| 1 | onion, chopped |
| 3 | to 4 cloves garlic, micro-grated |
| 2 | jalapeños, seeded and minced |
| 32 | ounces red kidney beans |
| 6 | cups diced tomatoes (2 1¾‑pound cans) |
| 2 | tablespoons chili powder |
| 2 | teaspoons salt |
| 2 | teaspoons sugar |
| 1½ | teaspoons ground cumin |
| 1 | teaspoon oregano |
| 1 | teaspoon cocoa powder |
Cut pot roast into ½- to ¾‑inch cubes. Brown the meat 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 crock pot.
Sauté the onion, garlic, and jalapeño until softened. Add the ground beef to the skillet and brown. Pour off any fat or liquid, and dump into the crock pot.
Add the rest of the ingredients to the crock pot 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 cubed beef is tender. If the chili is too liquid, let simmer uncovered for an hour or two to reduce.
Serve with sides of shredded cheddar cheese, sour cream, chopped jalapeño, cilantro, and onion as condiment options.
Options: I like to use one can of 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.