Chili

Ingredients
• 2 tablespoons olive oil (or more as needed)
• 20 ounce Beef Chuck Pot Roast cubed
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 teaspoon salt
• ½ teaspoon cumin
• 1 large onion chopped
• ¼ pound bacon minced
• 12 ounces beer I used Negra Modelo
• 1 can light red kidney beans 15.5 ounces
• 1 can dark red kidney beans 15.5 ounces
• 3 pounds tomatoes
• 3 jalapeno peppers (I used a mix of Senise peppers, jalapenos, Aleppos and habaneros. Use 1 large bell pepper for a milder version)
• 3 tablespoons ancho chili powder
• Sour cream or crema for serving. Bonus points if it is chipotle crema! Don't forget the hot sauce!
Instructions
• Heat the oil in a large pan to medium-high heat.

• Rub the beef chuck with the chili powder, garlic, salt and cumin.

• Sear each side of the beef in the hot pan to get a nice brown crust, 3-4 minutes per side. Remove the seared beef and set it aside.

• Reduce the heat to medium and add the chopped onion, and minced bacon. Cook for 5 minutes to soften.

• Pour a quarter of the beer into the pot to deglaze, then dump the mixture into a slow cooker. Add the rest of the beer to the slow cooker as well.

• Add the reserved beef and kidney beans. Cover.

• Heat oven to 400 degrees. Chop the tomatoes and peppers in half then set onto a large baking sheet, skin sides up.

• Roast 20 minutes, or until skins are charred. Remove from heat, slightly cool and peel.

• Chop the tomatoes and peppers and add to the slow cooker, along with the ancho powder. Stir to incorporate.

• Slow cook on HIGH for 4 hours, or until the beef is fork tender.

• Serve into bowls with sour cream swirled over the top, along with your favorite chili toppings.

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