Set-and-forget crockpot beef chili

This is my go-to, crummy-weather, need-to-feed-everyone (but don’t feel like it) recipe. Set it the morning of, or the night before, whatever works for you.

I like to use Chuck roast, the shredded beef adds a little more substance and makes a nice meal if you’re eating the chili alone or with toppings.

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Ingredients:

• 2 lbs chuck roast, put it in the crock pot whole

• 2 tsp ground cumin

• 2 tbsp chili powder

• 1 tsp salt (or to taste)

• 1/2 tsp black pepper

• 1 small onion, diced

• 3 garlic cloves minced; or two heaping spoonfuls if roasted garlic

• 1 spoonful of Marmite, stirred into 4 cups of water

• 1 can (14 oz) diced tomatoes

• 2-4 cups beans of choice (kidney, black, pinto, or a mix), dry and rinsed

For Serving:

Fritos and shredded cheese (cheddar or a blend)

Instructions:

Layer the Ingredients:

Add the diced onion, minced garlic, and whole chuck roast to the slow cooker.

Sprinkle the cumin, chili powder, salt, and pepper over the meat and veggies. Add in the dry beans over top.

Add in the Marmite mixture and diced tomatoes.

Cook:

Cover and cook on low for 6-8 hours or high for 4-5 hours, until the chuck roast is tender and the flavors are well combined.

Adjust Seasoning:

Taste and adjust salt, pepper, or chili powder if needed.

To Serve:

Ladle the chili into bowls. Top with Fritos and a generous sprinkle of shredded cheese.

Enjoy this comforting, flavorful chili as a hearty, one-bowl meal!