FOR THIS RECIPE WE USED:
Chuck Roast - 24 oz. Beef Roasts
- 1 Pre Brands Chuck Roast, cut into 2-inch chunks
- 2 tsp kosher salt
- 1 tbsp high-heat cooking oil
- 4 slices whole30 approved bacon (sugar-free), roughly chopped
- 1 yellow onion, diced
- 1 tbsp garlic chili paste
- 1 tbsp tomato paste
- 3 tbsp chili powder
- 1 tbsp cinnamon
- 2 tbsp cumin
- 1 tbsp oregano
- 1 tbsp smoked paprika
- 1 cup broth
- 1 tbsp cocoa powder
- 3 cloves garlic, whole
- 1 tbsp apple cider vinegar (or white vinegar)
- black ground pepper
- cilantro, chopped
- radish, colorful ones sliced for garnish
- In a large stockpot over high heat, cook the bacon in the high-heat cooking oil until crispy. Remove with a slotted spoon.
- While the bacon is cooking, toss the chuck roast in a bowl with the kosher salt. Set aside.
- Add the onions to the pot and sauté until soft, about 5 minutes. Then add the chili paste, tomato paste, cinnamon, chili powder, cumin, oregano, cocoa powder, and smoked paprika.
- Stir until onions are evenly coated and there is a fragrant smell. Add the broth.
- Scrape any bits off the bottom of the pot with your wooden spoon.
- Add the garlic cloves, apple cider vinegar, and chuck roast to the pot.
- Bring to a boil then reduce heat low and cover. Cook chili for 2 hours stirring occasionally, about every 30 minutes. When the chuck is fork tender it is finished.
- Spoon the chuck into bowls and serve right away with cilantro and radish. Enjoy!
Recipe by Chef Sarah Russo, @chefsarahrusso