"I’m a sucker for super meaty chili and I really, really love it with shredded beef instead of ground beef. Have you tried it like this? It’s amazing."
1 package Hurst's Slow Cooker Chili
1 sweet onion
3 cloves garlic
1 jalapeño, more to taste
2 1/2 pounds trimmed chuck roast
12 ounces beer
4 1/2 cups water
15 ounces canned diced tomatoes
6 ounces tomato paste
2 teaspoons salt
2 teaspoons pepper
Add the beans to a colander and sort through, removing any debris. Rinse and place in slow cooker.
Dice the onion, garlic, and jalapeño and place in the slow cooker with the beans.
Place the trimmed chuck roast over the top of the beans and sprinkle with half of the chili seasoning packet.
Pour the beer and water into the slow cooker and cover.
Cook on high for 5 hours.
Shred the roast with two forks. Stir in the tomatoes, tomato paste, salt, pepper, and remaining chili seasoning.
Cover and cook on high for 1 more hour.
Serve with sour cream, cheddar, green onions, crackers, etc.
Hurst's Slow Cooker Chili can be found in many grocery store DRY BEAN sections.