Is there anything better on a chilly day than a bowl of chili? Chuckwagon Chipotle Chili delivers tender, juicy chunks of chuck roast swimming in a smokey, earth sauce. Add your favorite toppings, serve over rice, or with a hunk of cornbread.
2- 2 ½ pounds chuck roast, cut into 1 inch pieces
15 ounce can pinto beans
A sweet onion, diced
2 cups beef or vegetable stock
Salt and pepper
2 tablespoons olive oil
A jar of Bulletproof Chipotle
Warm a heavy pan over medium high heat, when warm add olive oil. Sear the beef in batches seasoning with salt and pepper. When you finish with the beef, add onions to the pan stirring occasionally until translucent. Re-introduce beef to the pan with accumulated juices, add pinto beans, add stock, and chipotle pepper sauce. Reduce heat to medium low and simmer for two hours, stirring occasionally, and adjusting heat as needed.
