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1 (4-pound) chuck roast, cooked and pulled
Chili powder
Onion powder
2 cubes beef bouillon (2 teaspoons granulated)
1/2 cup water
2 ( 46-ounce) cans tomato juice
2 (28-ounce) cans crushed tomatoes
1 (28-ounce) can diced tomatoes
1 (12-ounce) can tomato paste
4 (15-ounce) cans red beans, rinsed, drained
2 (15-ounce) cans kidney beans, rinsed, drained
2 (15-ounce) cans navy beans, rinsed, drained
1 (15-ounce) can whole kernel corn, rinsed, drained
2 large white onions, diced
4 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons crushed red pepper
2 tablespoons black pepper
2 teaspoons minced garlic
2 teaspoons oregano
2 teaspoons sweet basil
2 teaspoons ground cinnamon
2 bay leaves
Make it spicier! Add:
4 tablespoons crushed red pepper
2 teaspoons minced garlic
2 teaspoons ground cinnamon
Rub the roast in chili powder and onions, and brown in a frying pan. Put the roast in a casserole dish, add the two cubes of beef bouillon and a half cup of water, and cook, covered, for three hours at 350. After the roast is done, use a fork to pull the roast apart, leaving the fat behind, but the roast can be cubed if preferred.
Put the meat and other ingredients in a 12 quart stock pot for three hours at medium-low heat, covered, stirring every fifteen minutes or so. Remove the bay leaves after cooking.
Serve garnished with shredded cheese (low moisture pizza cheese works very well), and/or diced onions.
Makes approximately 10 quarts.
Recipe submitted from Lucas Chili Cookoff
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