CHUCK ROAST CHILI

Ingredients:

• 2 ½ – 3 pounds boneless beef chuck roast, cut into bite-sized cubes
• Salt and pepper, to generously season
• Avocado oil, for searing
• 1 large onion, diced
• 1 large red bell pepper, diced
• 5 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (14.5-ounce) can crushed tomatoes
• 2 chipotle peppers in adobo sauce
• 1 ½ cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon coconut sugar
• 1 tablespoon molasses (optional)
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained

For Serving (optional):

• Chopped fresh cilantro
• Sliced green onions
• Crushed tortilla chips
• Shredded cheese (if not dairy-free)

---

Instructions:

1. Sear the beef:

   • Season the beef cubes with salt and pepper.
   • Heat avocado oil in a large pot or Dutch oven over medium-high heat.
   • Sear the beef in batches until browned on all sides. Remove the meat and set it aside.

2. Cook the vegetables:

   • In the same pot, add more oil and cook the diced onions until translucent, about 4-5 minutes.
   • Add the minced garlic, diced red bell pepper, chili powder, cumin, and paprika. Cook for 1-2 more minutes.

3. Add the liquids and simmer:

   • Add the fire-roasted diced tomatoes, crushed tomatoes, chipotle peppers, beef broth, tomato paste, coconut sugar, and molasses (if using). Stir to combine and bring to a slow boil.
   • Return the seared beef to the pot. Reduce the heat to low, cover, and simmer for 2 hours.

4. Add the beans:

   • After 2 hours, add the kidney beans and pinto beans to the pot. Continue to simmer for an additional hour, uncovered.

5. Serve:

   • Serve the chili with optional toppings like chopped fresh cilantro, sliced green onions, crushed tortilla chips, or shredded cheese.

6. Enjoy!