Momma Angela's Shredded Beef Chili

I am sharing my shredded beef chili recipe because Linda Stewart asked for the recipe.  This is not only one of my family's favorite but Houston's team mates from football, wrestling, and baseball use to love it when I fixed it.  They still request it when they come to visit.  It is not hard to make but requires a large pot of patience and time.  It's perfect for an fall or winter meal.

Two of the most important parts of the recipe are to coat the meat with the chili seasoning and use the juice/drippings from the roast beef.  Do not following seasoning package directions.  Coating the meat brings out the flavor of the seasoning.  Using the juice/drippings also adds a fabulous robust flavor.  Be sure that when cooking your roast you brown it on both sides first making a nice brown crust on it.  Once the roast is done take your whisk and scrape the crust off the pan into the juice/drippings, this makes the flavor stand out.

Tips:  This makes a good amount but it freezes well.  If you want to make regular chili leave out pot roast but not the juice/drippings.  I always freeze plastic containers of left over pot roast juice/drippings to use for chili or soups.

Ingredients:
One shredded roast beef or you can use what was left over from your pot roast dinner.
2lbs. ground beef browned and drained.
Juice/drippings from roast.
2 pkgs. Williams Chili Seasoning Original.
2 to 3 cans petite toms not drained. (depends on how meaty you want it or soupy).
2 to 3 cans dark red kidney beans not drained (depends on how meaty you want it or soupy).
Salt to taste.
Optional: You can add a can of sweet corn for a little twist.
If you want it to have more heat add Rotel to it.

Prepare Meat First:
Brown ground beef and while it is browning shred pot roast.
Drain ground beef and coat with one package chili seasoning and then take the other package and coat the shredded roast beef.
Put in large pan and pour juice/drippings over it with burner just above medium.

Add:
Toms, beans, and salt.

Simmer:
Simmer on medium low for one hour or more.  The longer you simmer it the better it is.