Crockpot Shredded Beef And Bacon Chili

1. 1

   Trim chuck roast of fat; cut it into stew-size chunks.

2. 2

   Chop bacon into 1-inch pieces; cook over medium heat until almost crispy, leave fat in pan, and add the bacon to your crockpot. Do not drain grease.

3. 3

   In the bacon fat, cook onions and peppers until browned and softened; remove from pan with slotted spoon and add them to the crockpot with the bacon. Leave bacon fat in pan.

4. 4

   With remaining bacon fat, add in the beef chunks. Cook until browned on the outside and cooked halfway through.

5. 5

   Into the crockpot, add in: beef with bacon drippings, canned tomatoes and sauce, 2 cups water, chili powder, cumin, garlic powder, cayenne pepper, sugar, salt, and pepper and stir well. Don't add the kidney beans yet.

6. 6

   Set slow-cooker to low (or medium) and cook for 8-10 hours or until beef shreds easily. Stir, then when beef is tender, gently shred beef with a large spoon or fork, break up all the larger pieces. Stir well. Add in kidney beans and stir them in at about 30-60 minutes before serving.

* Per serving · 4 servings · Values may vary.