Chili on steroids

 

Chili On Steroids

 

 

 

Ingredients

• 1 (4 lb.) Roast (the better the roast...the better the chili)
• 1 Cup water
• 1 package Lipton Onion Soup Mix (dry)
• 1 (15 oz.) Garbanzo Beans-drained
• 1( 15 oz.) Kidney Beans-drained 
• 1 (15 oz.) Pinto Beans-drained
• 1 (30oz) Chili with beans
• 1 (30 oz) Tamales- cut into chunks
• 1(10 oz.) Green Enchilada sauce
• 1 (10oz.) Salsa (I used medium for a little more kick...with kids use mild)
• Shredded Cheddar and Jack cheeses

 

How to make this family favorite

Place roast in a pot with a lid. Add water and Lipton soup mix cover with lid. Cook for 12 hours at 200 degrees. I have tried crock pots and have not been impressed with the outcome so...stay with tried and true and you will be happy.

You will know the roast is done when you can stick a fork in the middle and twist and out come a shredded piece of beef. The roast needs to be at the stage where you can shred it using two forks. If it  needs more time...just be patient.

Once the roast is done KEEP THE JUICES....remove the roast-shred and get rid of any fat. you want just the good meat. Place the meat back into the pot you baked in with the retained juices. Now add all drained beans, chunked tamales, salsa, and enchilada sauce. Mix well. When cool place in refrigerator over night for best flavor.

When you are ready to serve put pot into over and bake at 350 degrees for approx 45 minutes until hot remembering to stir to allow even cooking. Right before you serve this pour cheeses on top of chili and return to oven...turn oven off. remove when cheese is melted and serve hot.

 

We serve this with hot flour tortillas or tortilla chips. For those traditionalist have Ritz crackers or Soda crackers.

 This is great source of protein!

Hope you enjoy it.