Rainbow's End Chili

• 3 lbs chuck roast, with fat removed cut into 1-2 inch cubes
• 3 tablespoons flour
• 4 tablespoons vegetable oil, divided
• 1 tablespoon chopped fresh garlic
• 4 chopped and seeded jalapeno peppers (optional)
• 2 chopped and seeded habanero peppers (optional)
• 2 white onions, chopped
• 8 tablespoons chili powder (I use one small bottle)
• 2 teaspoons salt
• 12 teaspoon pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground oregano
• 2 (13 3/4 ounce) cans beef broth
• 1 (15 ounce) can Hunts tomato sauce
• 2 (15 ounce) cans chili beans or 2 (15 ounce) cans kidney beans

1. Put meat and flour into paper bag.
2. Shake to coat meat.
3. Heat 2 T oil (or enough to cover bottom) in dutch oven or large pan.
4. Add meat, cook until browned.
5. (5 minutes or so.
6. ).
7. Transfer to crock pot if using.
8. If not using crock pot, remove meat and set aside.
9. Reheat pan and add oil.
10. To hot oil, add chilis, garlic, onion and cook until onions are soft.
11. Add spices, continue cooking a few minutes.
12. Add broth and tomato sauce to crockpot stir and bring to boil.
13. Transfer to crock-pot.
14. Cook in crockpot on Hi for 8 hours or until meat shreds.
15. (If doing this on stove, add meat to pot and cook on low for 3-4 hours until meat falls apart.
16. Watch and stir frequently to keep from burning.
17. You can also put the whole thing in a 350 degree oven for 3-4 hours where you don't need to watch it as closely.
18. ).
19. Add beans and top with chopped onions, sour cream, cheddar cheese or anything else desired.
20. I sometimes serve this over rice to stretch it out a little if I need to serve more people.
21. Freezes great!

chuck roast, flour, vegetable oil, fresh garlic, peppers, peppers, white onions, chili powder, salt, pepper, ground cumin, ground oregano, beef broth, tomato sauce, chili beans

Taken from www.food.com/recipe/rainbows-end-chili-293171 (may not work)