Hot Girl Chili

Chili is one of my husband’s favorite foods. Although we all really like making it with ground beef, I recently had an idea to try it with a chuck roast. This stemmed from the fact that I had a thawed chuck roast in my refrigerator and I felt bad thawing more meat when I could just use that. The result was INCREDIBLE, so I am sharing the recipe with you.

Ingredients:

For the chuck roast:

• 3lb chuck roast meat. I did a 2.9lb bone in chuck roast

• 4 cups of water or beef broth (I did water and it turned out fine)

• Salt & pepper

• 3 sprigs rosemary

• 4 sprigs thyme

• 3-4 tbsp apple cider vinegar or some other acid like tomato paste, this is crucial to creating a tender pot roast

For the chili:

• 1 onion, diced

• 4 cloves of garlic, minced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 1.5 cups dried black beans, soaked

• 1 cup dried kidney beans, soaked

• 4 cups beef or chicken broth

• 1 can tomato sauce

• 1 can fire roasted diced tomatoes

• 1 can regular diced tomatoes

• 1/2 a can of water

• Your cooked chuck roast meat

• Season with your heart using: salt, pepper, cumin, oregano, chili powder, paprika, bay leaves, and 1 heaping tbsp cacao powder

Method:

Before cooking anything

1. Soak your beans! I have been able to pull this dish off with a 4 hour bean soak, but overnight produces the best results in my opinion.

For the chuck roast

1. Sear your chuck roast on both sides to develop a good crust, you can use your instant pot on sear mode or you could use a pan, place in your instant pot. Add in the rest of your ingredients for the chuck roast and pressure cook on high for 20 minutes per pound.

2. Allow your instant pot to naturally release pressure all the way. This is crucial for your meat to be fall apart.

3. After your instant pot has naturally released pressure, remove the lid carefully and remove your chuck roast meat from instant pot. Shred your meat with two forks. Set aside while you prepare the rest of your dish

For the chili:

1. Turn your instant pot on sauté mode and sauté your diced onions until they are translucent. Add in your minced garlic and sauté for another 3-4 minutes.

2. Press cancel to turn your instant pot off sauté mode. Add in all the rest of your ingredients, including your cooked chuck roast meat and secure the lid to your instant pot

3. Cook on high for 30 minutes and allow the pressure to release for 15 minutes before releasing the rest of your pressure manually. Be sure to keep your face far away from the steam when manually releasing the pressure

4. Open the lid to your instant pot carefully and serve your chili with some cheese, sour cream, or whatever else you like. Keeps in the refrigerator for 4 days per the USDA.

Let me know if you guys try this one and what you think! :)