Crock-Pot® Slow Cooker Taco Truck Chili

• Meat

  • 3 lbs Chuck, roast

• Produce

  • 1 can Black beans
  • 1 Chipotle peppers
  • 1 tbsp Coriander, ground
  • 1 can Corn
  • 5 cloves Garlic
  • 1 Onion, large

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/8 cup Flour
  • 1 tbsp Paprika, smoked
  • 1 Red pepper, large
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Beer, Wine & Liquor

  • 1 cup Beef stock or beer

• Other

  • 2 can Rotel, undrained

Found on cookiesandcups.com

Ingredients

• 2 tablespoons olive oil
• 3-4 pounds chuck roast
• salt and pepper
• 1 large onion, diced
• 1 large red pepper, diced
• 5 cloves garlic, minced
• 1-2 chipotle peppers (from can of chipotle in adobo), diced
• 2 can Rotel, undrained
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 1 cup beef stock or beer
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1-2 tablespoon chili powder
• 1 tablespoon ground coriander
• ⅛ cup flour

Directions

• Heat oil in skillet over high heat. Sear the meat on both sides and place in Crock-Pot®.
• Add in all the remaining ingredients and stir to combine.
• Cook on high heat for 4-6 hours or low heat for 8-10 hours.
• -45 minutes before the chili is done remove ⅓ cup of the liquid from the pot. Mix in the flour and stir until smooth. Pour this back into the chili and cover and cook for 30-45 more minutes, or until slightly thickened.
• Remove meat from the pot and shred, or alternatively shred meat right in the pan.
• Serve with taco toppings, like avocado, cheese, sour cream, and/or with corn chips.