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Ingredients

1 (2 pound) chuck roast, or more to taste 2 tablespoons olive oil, divided 1 teaspoon apple cider vinegar 1 large onion, diced 2 green bell peppers, diced 2 cups chicken stock 1 cup water 2 (14.5 ounce) cans diced tomatoes 1 (15 ounce) can black beans 1 (15 ounce) can light red kidney beans 1 (15 ounce) can dark red kidney beans 3 tablespoons brown sugar 2 tablespoons tomato paste 2 tablespoons chili powder 1 tablespoon barbecue sauce 1 tablespoon ketchup 2 teaspoons minced garlic 1 teaspoon ground cumin ½ tablespoon hot sauce (such as Valentina®) 2 teaspoons mustard 2 teaspoons Worcestershire sauce salt to taste

Nutrition Info

292.6 calories carbohydrate: 33 g cholesterol: 43.3 mg fat: 9.1 g fiber: 10.3 g protein: 21.2 g saturatedFat: 2.5 g servingSize: - sodium: 727.1 mg sugar: 8.7 g transFat: : - unsaturatedFat: : -

Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.
Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
Cover pot and simmer 2 to 4 hours.

10 servings

This is a hearty and delicious chili recipe that is just perfect for football games and cookouts.