Chuck Roast Chili

This is a hearty and delicious chili recipe that is just perfect for football games and cookouts.

Step: 1

Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.

Step: 2

Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.

Step: 3

Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.

Step: 4

Cover pot and simmer 2 to 4 hours.

Per Serving: 293 calories; protein 21.2g; carbohydrates 33g; fat 9.1g; cholesterol 43.3mg; sodium 727.1mg.

The name of “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.