Chuck Roast Chili

Ingredients and Weight:

• 2 pounds boneless chuck roast, cut into 1-inch cubes
• 1 large sweet onion, chopped (about 2 cups)
• 2 bell peppers (green, red, or orange), chopped (about 2 cups)
• 4 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes (undrained)
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can tomato paste
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: Toppings such as shredded cheese, sour cream, and chopped onions

Preparation Time:

• 15 minutes

Cooking Time:

• 2-3 hours, or until the meat is tender and the chili has thickened

Difficulty Level:

• 2 (simple)

Preparation Method Steps:

1. Season the chuck roast cubes with salt and pepper.
2. Heat a large pot over medium heat and brown the meat in batches, removing the meat as it browns.
3. Add the onion, bell peppers, and garlic to the pot and sauté until softened, about 5 minutes.
4. Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, cumin, oregano, chili powder, salt, and black pepper.
5. Bring the mixture to a boil, then reduce heat and simmer for at least 2 hours, or until the meat is tender and the chili has thickened.
6. Serve hot with your desired toppings.

Nutritional Information (per serving):

• Calories: 400
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 600mg
• Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugar: 10g
• Protein: 25g

Dish Characteristics:

• Rich and flavorful with a hearty blend of spices.
• Easy to prepare and perfect for a crowd.
• Can be customized with your favorite toppings.

User Comments:

• "This chili is so delicious and easy to make. I've made it several times and it's always a hit."
• "I love how flavorful and hearty this chili is. It's perfect for a cold winter day."
• "My kids love this chili. I always make a big batch and freeze the leftovers for easy meals during the week."

Special Precautions and Tips:

• If you want a spicier chili, add more chili powder or a pinch of cayenne pepper.
• Serve with cornbread or a side of rice for a complete meal.
• Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.