Mike's Executive Chili

By mhatkinson

Best when cooked a day before serving and refrigerated. Cook again before serving.

Ingredients

• 2-3 lbs. Chuck roast or other cut, cubed (1/2 inch cubes or similar size) trim most fat
• 2 15-oz cans of chili-hot or mexi-hot beans
• 1 28-oz whole tomatoes
• 1 15-oz can of tomato sauce
• 1 can of tomato paste
• 2 medium to large onions, diced
• 2 green peppers, diced
• 5-6 tablespoons (heaping) of chili powder
• salt
• pepper
• olive oil

Preparation

Step 1

1)Brown meat to medium done (pink in middle) and dump into crock pot with juice.
2)Saute onions and peppers in olive oil and dump into crock pot.
3)Add beans and liquid from can.
4)Add tomatoes with liquid and partially crush.
5)Add tomato sauce and paste.
6)Add chili powder.
7)Cook for 5-6 hours, or more.

Serve with grated cheese.