Warm and welcoming, a slow cooker chock full of chili is a great addition to any buffet. Get your guests to customize their bowls of chili by adding bowls of garnishes.
Slow Cooker Chili with Pulled Pot Roast
Servings
10 Servings
Ingredients
- 1 3-pound pot roast
- 2 large red onions diced
- 3 red peppers diced
- 10 garlic cloves minced
- 2 tablespoons chopped chipotles from canned chipotles
- 1 tablespoon cumin powder
- 2 15-ounce cans diced tomatoes
- 3 cups chicken broth
- 3 15-ounce cans pinto beans
- Kosher salt
- Freshly ground black pepper
- Garnishes for buffet: thinly sliced scallions diced tomatoes, tortilla chips, chopped olives, sliced jalapeños
Instructions
- Preheat slow cooker to high.
- Add pot roast, onions, peppers, garlic, chipotles, cumin, tomatoes, and chicken broth. Cover and cook for 6 hours or until pot roast is falling apart.
- Pull pot roast with 2 forks to shred meat into chunks, and add meat back to slow cooker with beans. Adjust seasoning with salt and pepper. Continue cooking for 1 hour until beans and sauce are hot.
- Display garnishes in bowls with slow cooker and allow guests to customize their chili.
Yup, thanks for letting us know.
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
6 minutes? That IS the fastest slow cooker chili ever! (I’m assuming that’s a typo, 6 hours, not minutes ;))
Can you suggest a way of adapting this for Shabbos lunch either in a slow cooker or in the oven?
So great to hear
Tamar Genger MA, RD
Executive Editor
http://www.joyofkosher.com
http://www.facebook.com/joyofkosher
Twitter @joyofkosher
Made it in my cast iron pot.Everyone loved it!