chili crockpot lean beef canned beans 12cup

2 tbsp Olive Oil
med sweet onion slices (saute with bell pepper)
1 bell pepper, any color
1 cup slices Carrots, cooked (and pan drippings from leftover roast, stick blend these with the onion and bell pepper saute)
2 small 15/16 oz cans diced Tomatoes, no salt added
sm 6 oz can of Tomatoe Paste
1+ packet of Chili Seasoning Mix
1 sm 16 oz can tomatoe sauce
1 sm 16 oz can White Kidney Beans
2 sm 16 oz cans Pinto Beans, no salt added
20 oz beef round top roast (shred and saute with olive oil and 1/3 of another spice packet)
8 packets Herb-Ox Sodium Free Beef Bouillon (nice flavor intensifier)

shred the leftover roast and saute in a little olive oil with about 1/3 of a 2nd chili spice packet ~ this step ads a lot of flavor and make the meat noticeable and tasty instead just of a background texture that is something to chew.

Also, pre-saute the sweet onion and bell pepper in a little olive oil. Add to the leftover roast pan drippings and cooked carrots, then blend with a stick blender or food processor. This adds a lot flavor to the chili.