Three Bean Shredded Beef Chili
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!
Servings 20 Servings
Ingredients
FOR ROAST:
- 2 lbs. Beef Top Round Roast
- 2 Cans Beef Broth
- Onion Powder
- Garlic Powder
- Black Pepper
FOR CHILI
- 16 oz. Can Dark Kidney Beans
- 16 oz. Can Light Kidney Beans
- 16 oz. Can White or Black beans
- 32 oz. Canned Whole or Diced Tomatoes, drained
- 1 Large Onion, chopped
- 1 Green Bell Pepper, diced
- 1 Yellow Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 1-2 Small Cans Green Chilies
- 2 Cloves Garlic, minced
- 6 Tbsp. Chili Powder
- 2 Tbsp. Cumin
- 1/2 Tbsp. Cinnamon
- 1/2 Tbsp. Allspice
- 1/4 tsp. Red Pepper *optional
Instructions
- 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.
Notes
Do not be tempted to add water! The vegetables will naturally provide moisture as the chili cooks.