- 4-pound boneless Chuck Roast
- 4 slices Bacon
- 2 Yellow Onions
- 4+ cloves Garlic
- 1 carton of Beef Stock (plus more as needed)
- ½ cup Chili Powder
- 1 Tbsp. dried Oregano
- 1 Tbsp. Cumin
- 2 Chipotle Chilis in Adobo sauce
- 1 Tbsp. Apple Cider Vinegar
- 2 squares Extra Dark Chocolate
- 2 cans Pinto Beans
- Salt to taste
Cube the roast into small chunks and brown in a dutch oven in batches over medium-high heat. If the pot gets too hot, add water to deglaze. Put browned beef in a bowl.
Cook the bacon, coarsely chop it, and add it to the beef.
While the beef is browning, chop the onion and mince the garlic. Add them both to the dutch oven once the beef is done, add half a cup of beef stock, and stir to deglaze the pot. Cover and allow to get soft.
Add the meat back to the pot, add the chili powder, the oregano, the chipotles (minced) the vinegar, and the chocolate. Add enough beef stock to mostly cover the meat.
Allow it to come up to a low simmer and reduce the temperature to keep it just barely bubbling. Cook uncovered, stirring occasionally and adding stock as needed, until the meat is tender, maybe 2.5-3 hours. Drain and rinse the beans and add them to the pot. Allow to cook for another 20-30 minutes, and salt to taste.
Serve with garnishes.
