Chuck Roast Chili

• 2 lbs chuck roast beef
• 1 small sweet onion diced
• 2 bell peppers diced
• 1 poblano, diced adult portion only
• 3 cloves garlic minced
• 1 can black beans rinsed
• 1 can kidney beans rinsed
• 1 can rotel adult portion only
• 1 cup frozen corn
• 1/4 cup tomato paste adult portion
• 1 tbsp tomato paste baby portion
• 1 cup low sodium broth adult portion
• 1/4 cup low sodium broth baby portion

splash apple cider vinegar

• dash coriander, cumin, smoked paprika, chili powder for baby portion
• 1 tbsp kosher salt adults
• 3 tbsp chili powder adults
• 2 tbsp cumin adults
• 1 tbsp coriander adults

cayenne as desired

1. Cut off a small piece of the beef for baby and set aside. Salt the big piece liberally. Brown the big piece in a large Dutch oven in a little oil and the baby portion in a smaller pot in a little olive oil as well. Remove both once browned and set aside.
2. Add ~90% of the diced veggies (and all of the poblano) to the large pot and the other 10% to the baby one. Sauté until soft.
3. Then add, again, 90% of the beans and corn and all of the Rotel to the big pot and remaining beans and corn to the baby.
4. Then add the rest of the ingredients according to pot size and bring to a simmer and stir well.
5. Nestle the meat in there and cover. Cook on low for 4+ hours.
6. Remove the meat from the big pot and shred it. While you’re doing that, bring it to a boil and reduce the liquid down. Add meat back in. Blend the baby version in a high powered blender. Serve with your favorite chili toppings!