Watch the big game with this tender, cheesy bowl of goodness. Grass-Fed Beef Chuck Roast, kidney and pinto beans, crushed tomatoes, peppers & onions, and warm spices create this hearty, fiber-rich bowl that will keep you warm while you cheer for your favorite team!

Servings: 6 * Prep Time: 15 Minutes * Cook Time: 3 Hr 15 Minutes *Total Time: 3 Hr 30 Minutes

Ingredients

Chili Ingredients

• 2.5 – 3 lbs. boneless beef chuck roast, cut into bite-sized cubes

• Salt and pepper, to generously season

• Avocado oil, to sear

• 1 large onion, diced

• 1 large red bell pepper, diced

• 5 cloves garlic, minced

• 2 tbsps. chili powder

• 1 tsp. cumin

• 1 tsp. paprika

• (1) 14.5 oz. can fire-roasted diced tomatoes

• (1) 14.5 oz. can crushed tomatoes

• 2 chipotle peppers in adobo

• 1.5 cups beef broth

• 2 tbsps. tomato paste

• 1 tbsp. molasses (optional)

• (1) 15 oz. can kidney beans, rinsed and drained

• (1) 15 oz. can pinto beans, rinsed and drained

Rice Ingredients

• 1.5 cup dry white rice

• 2.5 cup beef broth

• 2 tbsps. butter

Optional Toppings

• Shredded Cheddar cheese

• Avocado

• Sour Cream

Instructions

Chili Instructions

1. Season the chuck roast cubes with salt and pepper.

2. In a large pot or Dutch oven, heat the avocado oil over medium heat.

3. Sear the cubes in batches. Remove the meat from the pot and set aside.

4. Add more oil to the pan and sauté the onions until translucent and soft, about 4 – 5 minutes. Add the garlic, bell pepper, chili powder, cumin, and paprika, and cook for another 1 to 2 minutes.

5. Add the tomato paste to the pot. Evenly distribute the paste amongst the onions and spices. Toast the tomato paste in the pot until darker in color, about 2 – 3 minutes.

6. Add the diced tomatoes, crushed tomatoes, chipotle peppers, beef broth, and molasses to the pot and bring to a slow boil.

7. Return the seared meat to the pot, reduce to a simmer, and cover. Let the soup simmer for 2 hours before adding the kidney beans and pinto beans. Continue to simmer for another hour without the lid.

Rice Instructions

1. In a medium saucepan, add the rice and beef broth.

2. Bring to a boil, cover, and simmer for 15 minutes.

3. Add the butter and let rest for 5 – 10 minutes.

4. Fluff and season to taste.

5. Add a serving of chili and a serving of rice to a bowl, top with cheese, avocado, or sour cream, and enjoy!