The Beast
We’re going to subtitle this chili, “Meat and Heat”. This is guy food at its finest. Big meat, bold
flavors, definitely not for the dainty. And because who doesn’t need another crockpot chili
recipe, we’re pulling out the slow cooker again this week. This makes a spanking hot chili, so if
you are not quite up to the task, substitute a jalapeno for the habenero.

Level of Difficulty: Super Easy

Serves 4

2 tablespoons butter
1 4 lb. chuck roast, cut into ½-inch cubes
1 large onion, diced
1 large green bell pepper, seeded and diced
10 cloves garlic, minced
½ teaspoon red pepper flakes
1 habanero pepper – whole, stem removed
2 tablespoons chili powder
1 oz. unsweetened chocolate
½ teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon black pepper
12 oz. dark beer
1 (28 oz.) can tomato puree

In a large skillet, melt the butter over medium heat. Add the cubes of chuck roast and brown well on all
sides (working in batches in necessary). Transfer chuck cubes to a large slow cooker. Add remaining
ingredients and stir well. Cover and cook on low for 6-8 hours. Serve with the special teams fixins to
cool all the heat.

Special Teams:
Diced onion
Sharp cheddar, grated (our favorite is Gloucester with little bits of chive)
Sour cream
Sourdough bread and butter