Up here in the Pacific Northwest and the land of the 12th man we take our football pretty seriously. (Probably because it rains so much this time of year that there is nothing better to do). My husband and I always host the Seahawks games here at our house and this chili recipe was a hit last week. I have been asked to type up my recipe and share so I also thought I would share it with all of you! Enjoy!
Perfect Game Day Chili Recipe
- 3 Lb Chuck Roast
- 32 Oz Beef Broth
- ¼ Cup Worcestershire Sauce
- 2 Jalapeño’s
- 2 Onions
- 3 Garlic Cloves
- 2 Green Peppers
- 3 14.5 Oz Cans of Diced Tomatoes
- 3 15 Oz Cans of Kidney Beans (Drained and Rinsed)
- 1 30 Oz Can of Hot Chili Beans
- 1 15 Oz Can of Tomato Sauce
- 3-4 Tablespoons of Chili Powder
- 1 Tablespoon Paprika
- 2 Tablespoons Cumin
- 1 Tablespoon of Oregano Leaves
- Dash of Salt
- Black Pepper to your liking
Cut the chuck roast into small chunks also cutting out the fat, place into slow cooker with beef broth, slow cook on 200 degrees for about 8 hours until the meat is easy to shred with a fork.
Chop your jalapenos, onions, garlic and green peppers.
When the meat is ready discard most of the juice from slow cooker, leave 1 ½ cups. Then shred meat into bite size pieces. (I just leave meat in slow cooker to do this)
Add chili powder, paprika, cumin, oregano leaves, salt and pepper to shredded meat.
Then add the rest of the ingredients and mix up. Slow cook for 6 hours on 200.
Everything fits perfect into a 6 quart slow cooker, makes 14 large servings.
*This is a mild chili, just add hot sauce if you want more of a kick