Shredded Beef Chili

• 2 Tablespoons Olive Oil
• 3-1/2 pounds Chuck Roast
• Salt and Pepper
• 1 whole Large Onion, Chopped
• 1 envelope Chili Seasoning (1 Ounce Packet)
• 2 cans (14 Oz. Size) Petite Diced Tomatoes
• 3 cans (15 Oz. Size) Chili Beans
• Corn Chips (for Serving)
• Sour Cream, For Serving
• Sharp Cheddar Cheese (for Serving)

1. Preheat the oven to 275 degrees.
2. In a large Dutch oven, heat olive oil on medium-high heat until very hot. Generously salt and pepper the chuck roast, and then sear it in the pan, about a minute a side. Remove the roast to a plate. Add the onions to the same pot and stir around for a couple of minutes, until they get a little translucent. Put the meat on top of the onions, followed by the chili seasoning packet, the tomatoes, and the beans. Put the lid on the Dutch oven and place it in the oven.
3. Bake at 275 for about an hour per pound, or 3-4 hours. Remove the roast to a plate and shred with two forks. Put the meat back into the Dutch oven and stir.
4. Serve with corn chips, sour cream, and cheddar cheese.

olive oil, roast, salt, onion, tomatoes, chili beans, corn chips, sour cream, cheddar cheese

Taken from tastykitchen.com/recipes/soups/shredded-beef-chili/ (may not work)