kick it chilli

How To Make kick it chilli

• 1

  In 6 qt Slow Cooker, cook beef roast, onion, chicken broth, & regular tobasco sauce overnight, or 12 hrs on low. Cook until you can shred by hand. Clean beans & soak in lightly salted water overnight.
• 2

  Cut beef into cubes (this can be done prior to cooking to speed up the process). Once cooked to soft, shread easily by using potato smasher in slow cooker.
• 3

  While shredding the beef, boil beans following instructions on the bag.
• 4

  Cook Roma tomatoes with approx. 1/2 cup of chicken broth. Cook until tomatoes "pop", then crush them with potato smasher. Remove skins.
• 5

  Slice all peppers & add them to meat. Hot peppers can be used if you prefer heat. Add cooked beans & roma tomato sauce to mixture. Cook another 3 hours or put in refrigerator overnight & cook for 1 hour the next day.
• 6

  Serve in tortilla bowl, bread bowl, or regular bowl. Sprinkle with shredded cheddar. Add a dollup of sour cream in the middle. Sit back & watch them dig in with delight!
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