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We have won many local chili cook-offs with this recipe. It doubles or triples well. It's best when made a day ahead and left to sit overnight. I have substituted pork or stew meat for chuck roast. It works great but we like chuck roast best. I give both slow-cooker directions (which I greatly prefer as I hate watching a pot) and stove top or oven directions. You can encourage the meat to shred by pressing in against the side of the pan when it's soft and almost ready.
Units: US | Metric
Serving Size: 1 (395 g)
Servings Per Recipe: 8