Slow Cooker Chili with Pulled Pot Roast

Prep Time 20

Cook Time 6

Total Time 26

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

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.