Name: Chuck Roast Chili
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 10 servings
Ingredients: 1 (2 pound) chuck roast, or more to taste; 2 tablespoons olive oil, divided; 1 teaspoon apple cider vinegar; 1 large onion, diced; 2 green bell peppers, diced; 2 cups chicken stock; 1 cup water; 2 (14.5 ounce) cans diced tomatoes; 1 (15 ounce) can black beans; 1 (15 ounce) can light red kidney beans; 1 (15 ounce) can dark red kidney beans; 3 tablespoons brown sugar; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 tablespoon barbecue sauce; 1 tablespoon ketchup; 2 teaspoons minced garlic; 1 teaspoon ground cumin; ½ tablespoon hot sauce (such as Valentina®); 2 teaspoons mustard; 2 teaspoons Worcestershire sauce; salt to taste

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.

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Chuck Roast Chili

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