Mexican

Chili with chuck roast is for Dinner.

Chili with chuck roast takes several minutes to prepare.

Chili with chuck roast takes several minutes to cook.

Chili with chuck roast makes 15 servings.

The ingredients for Chili with chuck roast are:

Hunts Tomato Sauce, 2 cup (medium can)
RoTel dice tomatos and green chili's (large can)
Onions, raw, 1 cup, chopped
Bush's, Black Beans, 1 can
Bush's Pinto Beans, 1 can
Bush's Light Red Kidney Beans 1 can
Campbells tomato soup, 3 cup(medium size can)
Boneless Beef Chuck Roast, 32 oz (I think 2 or 3 lb)
Chili powder, 1.5 tsp
Oregano, ground, 1.5 tsp
McCormick ground cumin, 1.5 tsp
cayenne pepper, .25 tsp
McCormick Chipotle Chili Powder, 1 tsp
Black Pepper, 1.5 tsp
crushed red pepper flakes, .25 tsp
Taco Bell - Taco Seasoning Mix (1 packet), 1 serving

I put the roast in the crock pot with the taco seasoning and a large can of rotel and a medium onion diced. I left this for 10 hours on low. Got up in the morning and took the roast out of the crockpot and pulled it apart. I then added the roast back into the crockpot with the left over liquid and tomato's from the cooking overnight. I then added a can of tomato sauce, a can of tomato soup, a can of black beans, a can of light red kidney beans, a can of pinto beans and the seasonings. I am going to leave this go in the crockpot for another 8 to 10 hours. This is the first time I have made this so I will update.

Here is how you make Chili with chuck roast:

I did this completely in the crock pot. The roast for 10 hours and the rest for 8-10 hours.Serving Size: I think I can get at least 15 1-cup servings but maybe 20Number of Servings: 15Recipe submitted by SparkPeople user CHRISSYPA.

The nutritional information for Chili with chuck roast is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 185.0

• Total Fat: 2.1 g
• Cholesterol: 32.0 mg
• Sodium: 1,083.3 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 5.4 g
• Protein: 16.2 g

Chili with chuck roast is Mexican cuisine.