Pot Roast Chili Soup
By Kim Ragosta @littlehouseintheforest
Serves 10
Ingredients
Beef
3.5 lbs beef chuck pot roast
1 tsp salt
Chili
1/2 gallon bone broth (I used chicken) (9-10 cups)
1 tsp salt
1 tsp cumin
1 cup frozen corn
2 15oz tomato sauce
15 oz diced tomatoes
3 6oz tomato paste
1 15.5 oz dark red kidney beans with juices
1 15.5 oz light red kidney beans with juices
1 onion, chopped
1 cup whole wheat pearl couscous (acini di pepe)
Directions
Put frozen beef in crockpot with salt sprinkled on top. Turn to high and cook about 5 hours or until meat falls off bone. Discard bones and shred beef in crock. Add all other ingredients except couscous and cook on high for 4 hours. Add couscous and cook for 30 more minutes. Serve as is, topped with microgreens, sour cream or cheese. Can even dip tortilla chips if desired.