Shreded crockpot chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chuck Roast (whole) |
| 1 | large | Onion |
| 2 | cloves | Garlic |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Dried oregano leaves |
| 1 | teaspoon | Cocoa |
| 1 | teaspoon | Louisana Hot Sauce |
| 2 | tablespoons | Barbeque sauce |
| 2 | tablespoons | Apple cider vinegar |
| ¼ | cup | White or pink wine |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Liquid smoke |
| 2 | tablespoons | Worcestershire Sauce |
| 1 | can | 28 oz tomatoes (w/liquid) |
| 1 | can | Kidney beans (optional) |
Directions
Trim the roast and place in bottom of crockpot. Add remaining ingredients except beans. Cover crockpot and cook on low for 8 to 10 hours. Remove meat and shred with a fork. Return meat to crockpot and add beans (if desired). Cook on high for 15 minutes or until beans are hot.
By: mikeschn@...