Smoky Slow Cooker Chili

• 1 Tablespoon Canola Oil
• 2-1/2 pounds Bonless Chuck Roast, Trimmed Of Excess Fat And Cut Into Bite-sized Pieces
• 1 whole Onion, Chopped
• 2 whole Red Or Green Bell Peppers, Chopped
• 3 cloves Garlic, Minced
• 1 cup Chicken Stock
• 2 whole Dried Arbol Chiles, Remove The Stem And Some Seeds
• 1 whole Chipotle In Adobo
• 1/2 teaspoons Adobo Sauce From The Chipotle In Adobo
• 1 teaspoon Cumin
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Salt
• 2 Tablespoons Corn Meal
• 1 can (16 Oz. Size) Diced Tomatoes
• 2 cans (16 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (16 Oz. Size) Pinto Beans, Drained And Rinsed

1. In a large skillet over medium-high heat, add enough canola oil to coat the bottom of the pan. Brown the chuck on all sides, about 1-2 minutes on each side. Remove the meat and add to the crock pot.
2. Decrease the heat in the pan to medium; add the onion, bell peppers, and garlic. Season with salt and pepper to taste. Sweat the mixture, while scraping the bottom of the pan to lift up the brown bits. Once the onion and pepper mixture is slightly softened, about 5 minutes, add it to the crock pot.
3. In the bowl of a small food processor (or measuring cup using an immersion blender), add the chicken stock, arbol chiles, chipotle in adobo, adobo sauce, cumin, cayenne, 1 teaspoon salt, and corn meal. Blend until the mixture is smooth. Add seasoning mixture to the crock pot. Also add the diced tomatoes, black beans, and pinto beans.
4. Turn on your slow cooker and set it to low. Allow the chili to cook for 8 hours. Serve with sour cream, shredded cheese, sliced green onions, and tortilla chips.

canola oil, chuck roast, onion, red, garlic, chicken, chiles, adobo sauce, cumin, cayenne pepper, salt, meal, tomatoes, black beans, pinto beans

Taken from tastykitchen.com/recipes/soups/smoky-slow-cooker-chili/ (may not work)