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Now this is chili fit for an armchair quarterback! According to Chad, the reason he precooks the roast is two-fold: it makes for very tender meat, and it reduces the amount of fat left in the pot if the roast is very marbled.

Chad's Double Throwdown Superbowl Chili

1 (4-pound) chuck roast, cooked and pulled

Chili powder

Onion powder

2 cubes beef bouillon (2 teaspoons granulated)

1/2 cup water

 

2 ( 46-ounce) cans tomato juice
2 (28-ounce) cans crushed tomatoes
1 (28-ounce) can diced tomatoes
1 (12-ounce) can tomato paste
4 (15-ounce) cans red beans, rinsed, drained
2 (15-ounce) cans kidney beans, rinsed, drained
2 (15-ounce) cans navy beans, rinsed, drained
1 (15-ounce) can whole kernel corn, rinsed, drained
2 large white onions, diced
4 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons crushed red pepper
2 tablespoons black pepper
2 teaspoons minced garlic
2 teaspoons oregano
2 teaspoons sweet basil
2 teaspoons ground cinnamon
2 bay leaves

 

Make it spicier! Add:
4 tablespoons crushed red pepper
2 teaspoons minced garlic
2 teaspoons ground cinnamon

1. Rub the roast in chili powder and onions, and brown in a frying pan. Put the roast in a casserole dish, add the two cubes of beef bouillon and a half cup of water, and cook, covered, for three hours at 350. After the roast is done, use a fork to pull the roast apart, leaving the fat behind, but the roast can be cubed if preferred.
2. Put the meat and other ingredients in a 12 quart stock pot for three hours at medium-low heat, covered, stirring every fifteen minutes or so. Remove the bay leaves after cooking.
3. Serve garnished with shredded cheese (low moisture pizza cheese works very well), and/or diced onions.

Makes approximately 10 quarts.

Chad's Note: The chili can be eaten immediately after cooking, but it's best on the next day! I make mine on Saturday, put it in the fridge, and heat it up on Superbowl Sunday. This makes a little more than 10 quarts of mild, tasty, aromatic chili... the recipe can be easily halved or quartered if you aren't cooking for an army of football fans.

Recipe by Chad Daily of Wahoo, Nebraska USA.