A rich and hearty slow cooker chuck roast chili packed with bold spices and tender shredded beef.

Scale

2½ to 3 pound chuck roast

2 white onions, diced

2 15oz dark kidney beans, drained

15oz can tomato sauce

6oz can tomato paste

4.5oz chopped green chilies

2 chipotle peppers in adobo sauce

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon kosher salt

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

1 bay leaf

5 cloves garlic, minced

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1. Cut chuck roast into 3-inch cubes and add to crockpot

2. Add all remaining ingredients and mix well

3. Cover and cook on low for 6–7 hours

4. Remove beef, shred, and return to chili

5. Stir well and serve with toppings

Cook on low for best tenderness

Adjust spice level to taste

Chili thickens as it rests