Ingredients:
3 lb chuck roast cut into 1 1/2 inch pieces
1 TBS salt
2 tsp black pepper
2 TBS vegetable oil
1 diced onion
1 diced bell pepper
1 TBS diced jalapeños
1 TBS minced garlic
1 28oz can of crushed tomatoes
1 14.5oz can of diced tomatoes
2 TBS tomato paste
2 15 oz cans of chili beans or red kidney beans (drained)
2 TBS Worcestershire sauce
1/3 cup ancho chili powder
2 TBS light brown sugar
2 TBS onion powder
1 TBS garlic powder
1 T Italian seasoning
1 tsp cumin
1 tsp allspice
1 cup beef broth
Salt and pepper to taste
Instructions:
In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.
Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.
Heat the vegetable in a pan.
Sear the roast pieces until all sides are brown. Do this in batches until all pieces have been seared. Do not crowd the pan.
Remove the roast.
In the same pan, add in the onion, bell pepper, and jalapeños.
Sauté until the veggies take on some color and the fond (brown bits at the bottom of the pan) have lifted and combined with the veggies.
Spray the Crockpot (slow cooker) with nonstick cooking spray.
