- r.m. allen
- 2 days ago
- 2 min read
Ingredients
1 pound chuck roast
3-4 chipotle chilis in adobo, chopped
1 can mild red enchilada sauce
4 garlic cloves, minced
1 tsp salt
2 tsp chili powder
1 tsp chipotle chili powder
2 tsp cumin
1 T smoked paprika
1/2-1 tsp red pepper flakes
1 poblano pepper, diced
1 yellow onion, diced
1 can black beans, undrained
1 can pinto beans, undrained
2 cans Rotel, undrained
Directions
In a large bowl, combine chipotle chilis with 2 T adobo sauce, enchilada sauce, garlic, salt, chili powder, cumin, paprika, and red pepper. Place chuck roast in the bowl, cover with marinade, and marinade overnight in the refrigerator.
In a large skillet over medium-high heat, brown the chuck roast on all sides.
In a small saucepan, cook marinade over medium-low heat until slightly reduced.
In a crockpot, combine poblano, onion, beans, and Rotel with reduced marinade, then add the chuck roast.
Cook on low 6-8 hours or until roast is tender. Shred the roast, test the seasoning level, and continue cooking with the lid off for 30 minutes.
Serve with your favorite chili toppings.
The Making of Frankenchili
I am not, by nature, a recipe developer. I scout out the best recipes I can and then stick with them for life. I found my Holy Grail cinnamon roll recipe in 2015 and refuse on principle to sample any others. I stole my chili recipe from my mother-in-law when I married into the family. I rely almost exclusively on a handful of bloggers to round out my weekly dinner plans. But two years of coming in second at my friends’ annual chili cookoff made it clear to me that Rachael Ray and Tieghan Gerard could not get it done.
So I determined to create my own chili recipe, taking my favorite elements from my two runner-up recipes plus elements from a favorite taco recipe, in the hopes of finally securing the coveted title of chili champion. I did not test it. I did not write it down. I did not think I or anybody else would ever want to make it again.
But when my name was announced and the Golden Ladle Trophy was in my hand, I knew I could not let Frankenchili be lost to time. So, with great thanks to Rachael Ray’s Tex-Mex chili and to the poblano chili and chicken tinga tacos from Half Baked Harvest: Super Simple, I present this, the chili of champions. And, because I'm not a food blogger, I'm putting the recipe first.
