5poundchuck-eye roast, trimmed, and cut into 1 1/2-inch chunks
315.5 ounces each cans pinto beans or kidney beans, drained and rinsed
2cupslow-sodium chicken broth
1/4cupMinute Tapioca
3-5tablespoonsminced chipotle chile in adobo
3tablespoonssoy sauce
2tablespoonsdark brown sugar, plus more to taste
1tablespoonminced fresh oregano leaves, or 1 teaspoon dried
Ground black pepper
Instructions
In a large skillet over medium heat, heat oil until shimmering. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
Transfer the mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, brown sugar and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours, or high heat for 5 to 7 hours.
Before serving, degrease as much fat as possible off the surface of the chili. Season with salt, pepper, and brown sugar to taste, and serve. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.