1 boneless chuck roast, about 2 lbs (1 kg), and cut into 6 pieces

3 tablespoons (45 ml) olive oil

2 onions, finely chopped

1 jalapeño pepper, seeded and finely chopped

3 tablespoons (45 ml) chili powder

1 tablespoon (15 ml) sweet paprika

2 teaspoons (10 ml) ground cumin

1 teaspoon (5 ml) dried oregano

1 can 28 oz (798 ml) diced tomatoes

1 can 19 oz (540 ml) red kidney beans, rinsed and drained

1 bottle 341 ml light beer (or the equivalent in water)

1 tablespoon (15 ml) brown sugar

1 tablespoon (15 ml) Worcestershire sauce

1 tablespoon (15 ml) white vinegar

Salt and pepper

In a large skillet, brown the meat in the oil. Season with salt and pepper. Place in the slow cooker.

In the same skillet, brown the onions and pepper with the spices. Add oil, if needed. Season with salt and pepper. Add to the meat with the tomatoes, beans, beer, brown sugar, Worcestershire sauce, and vinegar. Covert and cook on low for 8 hours.

Remove the meat and shred with a fork. Return the meat to the chili. Adjust the seasoning.

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