Crock-Pot Paleo Chili

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  2 lbs Beef Chuck Roast
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Kosher salt and freshly cracked black pepper
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  1 lbs 80/20 Ground Beef
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  1 Yellow Onion(110g)
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  2 Bell Pepper(238g)
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  2 cup Zucchini
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  1 cup Mushrooms, White, Sliced
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  5 Garlic(15g)
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  28 oz Tomato Sauce
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  15 oz Canned Diced Tomatoes
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  4 oz Green Chiles, Canned, Diced
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  2 cup Low Sodium Beef Broth
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  2 2 bay leaves
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  1 tbsp Garlic powder
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  0.3 cup Chili powder
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  2 tbsp Cumin, Ground
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  JalapeñO Pepper
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  Avocado
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  Cilantro, Fresh
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  Green Onion (Scallion)

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat until shimmering. Season the chuck roast generously with salt and pepper, then add to the skillet and brown on all sides, 10–12 minutes total, until deep golden brown. Transfer to a plate.
2. 2Add the ground beef to the same skillet over medium-high heat. Cook, breaking it up with a wooden spoon, 8 minutes, until browned and no longer pink. Transfer to a colander set over a bowl to drain excess fat.
3. 3While the beef cooks, dice the onion and bell pepper into bite-sized pieces, slice the zucchini into half-moons, and mince the fresh garlic. Set all prepped vegetables aside.
4. 4Combine the browned chuck roast, drained ground beef, diced onion, bell pepper, zucchini, sliced mushrooms, minced garlic, tomato sauce, diced tomatoes, green chiles, beef broth, bay leaves, garlic powder, chili powder, and ground cumin in a slow cooker. Stir well.
5. 5Cover and cook on low for 6–8 hours, until the chuck roast is fork-tender and breaks apart easily. Remove the chuck roast, shred it with two forks, and return the shredded meat to the slow cooker. Stir well and adjust salt and pepper to taste.
6. 6Divide the chili evenly into 8 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a portion in a saucepan over medium heat for 3–5 minutes until warmed through, stirring occasionally.
8. 8Top each bowl with sliced jalapeño, sliced avocado, fresh cilantro, and sliced green onions.