I usually make vegetarian chili but about once a year I get the taste for a beef chili. I know hamburger is easier but I think the shredded beef is a little more flavorful.
2-3 pound roast cut into 1-2 inch pieces
1 cup chopped onion
2 diced jalepeno peppers
2-3 tbsp chili powder
3/4 tbsp ground cumin
1/2 tbsp oregano
1/2 bottle beer
1 large can tomatoes
1-2 tsp sugar
2-4 tbsp Chipotle salsa or Chipotle peppers in adobo sauce chopped finely
1 can black beans and 1 can kidney beans – rinsed and drained
Trim fat and cut into cubes
Heat a little olive oil in large stock pot and brown meat over medium heat
Add chopped onions and jalepano peppers. I usually add 1 chopped green pepper too.
Add spices. And continue cooking for 5 minutes or so.
Add 1 cup of chicken broth and reduce heat to a simmer. In 20 minutes add another cup and in another 20 minutes another.
Transfer to a crock pot and add tomatoes, beer, and chipotles. Add additional seasoning if desired. Cook for several more hours until beef is very tender and with the help of a couple forks or potato masher shred the beef or if you prefer just remove the chunks and use your fingers to pull apart.
Add the drained beans and continue to cook for another hour or so.