Crock-Pot Paleo Chili

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  Beef Chuck Roast(907g)
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  Olive oil(15g)

  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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  80/20 Ground Beef(454g)
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  Yellow Onion
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  Bell Pepper
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  Zucchini(480g)
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  Mushrooms, White, Sliced(240g)
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  Garlic
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  Tomato Sauce
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  Canned Diced Tomatoes
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  Green Chiles, Canned, Diced
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  Low Sodium Beef Broth(480g)
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  2 bay leaves
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  Garlic powder(15g)
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  Chili powder(80g)
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  Cumin, Ground(30g)
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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, about 10–12 minutes total. 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, until browned and no longer pink, about 8 minutes. Transfer to a colander set over a bowl to drain excess fat.
3. 3Dice the onion and bell pepper into bite-sized pieces. Slice the zucchini into half-moons. Mince the fresh garlic. Set all prepped vegetables aside.
4. 4In a large pot, combine the browned chuck roast, drained ground beef, diced onion, bell pepper, zucchini, sliced mushrooms, minced garlic, tomato sauce, diced tomatoes, green chiles, and beef broth. Add garlic powder, chili powder, and ground cumin. Stir well. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer uncovered for 1.5–2 hours, stirring occasionally, until the chuck roast is fork-tender and the flavors have melded.
5. 5Remove the chuck roast and shred it with two forks, then return the shredded meat to the pot. Stir, breaking up any large pieces of ground beef, 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, avocado, fresh cilantro, and sliced green onions.