Chili with chuck roast
- Number of Servings: 15
Ingredients
Hunts Tomato Sauce, 2 cup (medium can)RoTel dice tomatos and green chili's (large can)Onions, raw, 1 cup, choppedBush's, Black Beans, 1 canBush's Pinto Beans, 1 can Bush's Light Red Kidney Beans 1 canCampbells tomato soup, 3 cup(medium size can)Boneless Beef Chuck Roast, 32 oz (I think 2 or 3 lb)Chili powder, 1.5 tspOregano, ground, 1.5 tspMcCormick ground cumin, 1.5 tspcayenne pepper, .25 tspMcCormick Chipotle Chili Powder, 1 tspBlack Pepper, 1.5 tspcrushed red pepper flakes, .25 tspTaco Bell - Taco Seasoning Mix (1 packet), 1 servingI put the roast in the crock pot with the taco seasoning and a large can of rotel and a medium onion diced. I left this for 10 hours on low. Got up in the morning and took the roast out of the crockpot and pulled it apart. I then added the roast back into the crockpot with the left over liquid and tomato's from the cooking overnight. I then added a can of tomato sauce, a can of tomato soup, a can of black beans, a can of light red kidney beans, a can of pinto beans and the seasonings. I am going to leave this go in the crockpot for another 8 to 10 hours. This is the first time I have made this so I will update.
I did this completely in the crock pot. The roast for 10 hours and the rest for 8-10 hours.
Serving Size: I think I can get at least 15 1-cup servings but maybe 20
Number of Servings: 15
Recipe submitted by SparkPeople user CHRISSYPA.
Serving Size: I think I can get at least 15 1-cup servings but maybe 20
Number of Servings: 15
Recipe submitted by SparkPeople user CHRISSYPA.
Nutritional Info Amount Per Serving
- Calories: 185.0
- Total Fat: 2.1 g
- Cholesterol: 32.0 mg
- Sodium: 1,083.3 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 5.4 g
- Protein: 16.2 g
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