Shredded Beef Chili
Ingredients:
3 pounds chuck roast
2 teaspoon salt
1 teaspoon cracked pepper
2 tablespoons oil divided
2 green bell peppers diced
1 yellow onion diced
1 large jalapeno minced
3 cloves garlic minced
1/2 cup tomato paste
30 ounces canned diced tomatoes
4 cups beef broth
ΒΌ cup chili powder
2 teaspoon cumin
Directions:
Cut the roast into 8 pieces. Season each side with salt and pepper.
Heat a large stock pot or dutch oven over high heat and add 1 tablespoon of oil.
When oil is hot, add the roast to the pot and sear on each side. You may need to work in batches so as not to overcrowd the pan.
Remove the beef to a plate and set aside.
Add the remaining oil to the pot and reduce the heat to medium.
Add the peppers, onion, and jalapeno and cook, stirring occasionally, for 5 minutes or until softened. Stir in the garlic and cook for 30 seconds.
Add the beef back to the pot along with the remaining ingredients and bring to a boil. Reduce to a simmer and cook, covered, for 3 hours or until the beef is easily shredded with a fork.
Remove the beef from the pot and shred. Return to the pot and cook, uncovered, for 30 minutes more.
Serve with your favorite toppings, such as cheddar, sour cream, and diced onion.
Serving Size: 1 cup
Nutritional Information: Calories: 400, Fat: 25g, Carbohydrates: 10g, Fiber:4 g, Protein: 37g