Shreded Crockpot Chili Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Chuck Roast, whole
1 large: Onion,
2 centiliter: Garlic,
1 tbsp: Chili powder,
1/2 tsp: Salt,
1 tsp: Ground cumin,
1 tsp: Dried oregano leaves,
1 tsp: Cocoa,
1 tsp: Louisana Hot Sauce,
2 tbsp: Barbeque sauce,
2 tbsp: Apple cider vinegar,
1/4 cup: White or pink wine,
1 tsp: Dry mustard,
1/4 tsp: Cayenne pepper,
1 tsp: Liquid smoke,
2 tbsp: Worcestershire Sauce,
1 can: 28 oz tomatoes, w/liquid
1 can: Kidney beans, optional
Directions:
Trim the roast and place in bottom of crockpot. Add remaining
ingredients except beans. Cover crockpot and cook on low for 8 to 10
hours. Remove meat and shred with a fork. Return meat to crockpot and
add beans (if desired). Cook on high for 15 minutes or until beans
are hot.
By: mikeschn@flash.net
Source from luhu.jp
ingredients except beans. Cover crockpot and cook on low for 8 to 10
hours. Remove meat and shred with a fork. Return meat to crockpot and
add beans (if desired). Cook on high for 15 minutes or until beans
are hot.
By: mikeschn@flash.net
Source from luhu.jp