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- Preparing Time: 2 hours and 35 minutes
- Total Time: -
- Served Person: 10
- salt to taste
- 1 cup water
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon ketchup
- 2 teaspoons minced garlic
- 2 teaspoons worcestershire sauce
- 3 tablespoons brown sugar
- 2 cups chicken stock
- 2 teaspoons mustard
- 1 tablespoon barbecue sauce
- 1 teaspoon apple cider vinegar
- 1 large onion, diced
- 2 tablespoons olive oil, divided
- 2 green bell peppers, diced
- 1 (15 ounce) can black beans
- 2 (14.5 ounce) cans diced tomatoes
- 1 (2 pound) chuck roast, or more to taste
- 1 (15 ounce) can light red kidney beans
- 1 (15 ounce) can dark red kidney beans
- 1/2 tablespoon hot sauce (such as valentina®)
- Carbohydrate 33
- Cholesterol 43
- Fat 9.1
- Protein 21.2
- Sodium 727
- Calories 293 calories;
Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes. Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside. Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes. Cover pot and simmer 2 to 4 hours.
