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Author Notes: This recipe is a medley of a few chili recipes that I have tried over the years. I think that I finally got the best combination of all. —LynneSteen
Serves 4 - 6
- 2 pounds chuck roast
- 2 strips bacon - chopped
- 2 cloves garlic - chopped
- 1/2 white or red onion - chopped
- 1 10 oz can Rotel
- 1 6 oz. can tomato paste
- 1 14.5 oz. can fire roasted diced tomatoes
- 1/2 14.5 oz. can beef broth
- 1 cup beer of your choice
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon Lawry's Seasoned Salt
- 1 tablespoon chili powder
- 1/2 tablespoon dry mustard
- 1 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1 15 oz. can pinto beans - drained
- 2 tablespoons olive oil
- Trim and cut the chuck roast into bite sized pieces. Heat the olive oil in a 3 qt. saucepan or dutch oven. Brown half the beef and remove it to a bowl. Brown the rest of the beef and add it to the bowl.
- Fry the bacon in the same pot until almost done. Add the onion and garlic. Cook until soft, about 5 minutes.
- Add the rest of the ingredients except for the pinto beans.
- Cover and cook for 1 hour and 30 minutes, stirring occasionally.
- Add the drained can of pinto beans. Continue to cook for another 30 minutes, stirring occasionally. If the chili is too thick, add additional broth or beer.
- Omit the red pepper flakes and use Rotel Mild if you like less heat.
- Serve with sour cream, grated cheddar cheese and chopped scallions.