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Chuck Roast Chili

A chili using chuck roast instead of ground beef. Recipe has adjustments for babies
Course: Baby Food, Dinner, Soup
Keyword: Baby Food, Baby Led Weaning, Chili, Chuck Roast

Ingredients

  • 2 lbs chuck roast beef
  • 1 small sweet onion diced
  • 2 bell peppers diced
  • 1 poblano, diced adult portion only
  • 3 cloves garlic minced
  • 1 can black beans rinsed
  • 1 can kidney beans rinsed
  • 1 can rotel adult portion only
  • 1 cup frozen corn
  • 1/4 cup tomato paste adult portion
  • 1 tbsp tomato paste baby portion
  • 1 cup low sodium broth adult portion
  • 1/4 cup low sodium broth baby portion
  • splash apple cider vinegar
  • dash coriander, cumin, smoked paprika, chili powder for baby portion
  • 1 tbsp kosher salt adults
  • 3 tbsp chili powder adults
  • 2 tbsp cumin adults
  • 1 tbsp coriander adults
  • cayenne as desired

Instructions

  • Cut off a small piece of the beef for baby and set aside. Salt the big piece liberally. Brown the big piece in a large Dutch oven in a little oil and the baby portion in a smaller pot in a little olive oil as well. Remove both once browned and set aside.
  • Add ~90% of the diced veggies (and all of the poblano) to the large pot and the other 10% to the baby one. Sauté until soft.
  • Then add, again, 90% of the beans and corn and all of the Rotel to the big pot and remaining beans and corn to the baby.
  • Then add the rest of the ingredients according to pot size and bring to a simmer and stir well.
  • Nestle the meat in there and cover. Cook on low for 4+ hours.
  • Remove the meat from the big pot and shred it. While you’re doing that, bring it to a boil and reduce the liquid down. Add meat back in. Blend the baby version in a high powered blender. Serve with your favorite chili toppings!