Black Cowboy Chuck Roast Chili
Inspired by American pioneers, this chili recipe is the definition of comfort food. It's got just the right amount of spice, and it's hearty flavor will please your palate and warm your spirit!
- 6-8 Quart Stockpot
- 8-12 Inch Cast Iron Skillet
- Electric Crockpot or Slowcooker
2-3 Tablespoons Extra Virgin Olive Oil
4-5 Pound Beef Chuck Roast
1-15 oz Can BUSH’S Black Beans
1-15 oz Can BUSH'S Red Kidney Beans
2-15 oz Cans BUSH’S Chili Beans in Sauce
2- 14.5 oz Cans HUNT’S Fire Roasted Diced Tomatoes
1/2 Teaspoon Red Chili Flakes (Optional)
3 Tablespoons (approximately 1 oz) PG's BLACK COWBOY CHILI SPICE
4 Cups Beef Broth
2 Cups Chicken Broth
1 Cup Diced White Onion
1 Packet LIPTON Beefy Onion Soup Mix
1 Tablespoon Browning Seasoning KITCHEN BOUQUET recommended
1/2 Cup sliced green onions
1/4 Cup sliced Serrano or Jalapeno peppers
Sour Cream (Desired amounts)
Starting the night before, preheat the olive oil in a cast iron skillet over medium-high heat. Place the roast in the skillet and brown on both sides. Approximately, 2-3 minutes per side.
Transfer the roast to a Crockpot or Slowcooker. Season the roast with Lipton soup mix and Browning Seasoning covering both sides thoroughly. Slow cook on low for 8-10 hours or until the meat is fork-tender. Refrigerate for later.
The next day, or when ready to make your chili, sauté the white onions in a 6-8 QT stockpot on medium heat until they become translucent, making sure not to burn them. Add the prepared chuck roast and remaining ingredients to the pot, heat thoroughly, and serve.
TIP: If you add too much liquid, create a roux or a flour and water slurry, or add tomato paste to thicken it.