Ingredients

Now this is chili fit for an armchair quarterback! According to Chad, the reason he precooks the roast is two-fold: it makes for very tender meat, and it reduces the amount of fat left in the pot if the roast is very marbled. Chad's Double Throwdown Superbowl Chili 1 (4-pound) chuck roast, cooked and pulled Chili powder Onion powder 2 cubes beef bouillon (2 teaspoons granulated) 1/2 cup water   2 ( 46-ounce) cans tomato juice 2 (28-ounce) cans crushed tomatoes 1 (28-ounce) can diced tomatoes 1 (12-ounce) can tomato paste 4 (15-ounce) cans red beans, rinsed, drained 2 (15-ounce) cans kidney beans, rinsed, drained 2 (15-ounce) cans navy beans, rinsed, drained 1 (15-ounce) can whole kernel corn, rinsed, drained 2 large white onions, diced 4 tablespoons chili powder 2 tablespoons brown sugar 2 tablespoons crushed red pepper 2 tablespoons black pepper 2 teaspoons minced garlic 2 teaspoons oregano 2 teaspoons sweet basil 2 teaspoons ground cinnamon 2 bay leaves   Make it spicier! Add: 4 tablespoons crushed red pepper 2 teaspoons minced garlic 2 teaspoons ground cinnamon

Description

Rub The Roast In Chili Powder And Onions, And Brown In A Frying Pan. Put The Roast In A Casserole Dish, Add The Two Cubes Of Beef Bouillon And A Half Cup Of Water, And Cook, Covered, For Three Hours At 350. After The Roast Is Done, Us

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