Chunky Beef Chili - 6, 12 or 18Qt. Roaster
2½ lbs chuck roast, boneless
2 Tbsp vegetable oil
1 cup onion, coarsely chopped
1 cup green bell pepper, chopped
2 garlic cloves, minced
1 tsp salt
2 cans (14½ -16 oz.) Mexican-style tomatoes, diced, un-drained
6 oz tomato paste
3 Tbsp chili powder
1 tsp oregano leaves, dried
1/4 - 1/2 tsp red pepper
Preheat NESCO® Roaster Oven to 425º F. Trim fat from beef. Cut into 1/2" cubes. Reduce temperature to 325® F. Add beef, onion, bell pepper and garlic (half at a time). Brown evenly, stir occasionally. Pour off drippings.
Season with salt. Stir in tomatoes, tomato paste, chili powder, oregano and red pepper. Bring to a boil. Then reduce heat to 200º F. Cover and simmer 1½ hours or until beef is tender.
Toppings: sliced green onion, drained and rinsed black beans, dairy sour cream, slice jalapeno pepper. (Optional)