Chili.....omg so good.

I need to write this down because I don't want to forget it.
This recipe was born of left overs, something I didn't expect to taste so good. It's actually better than that.

1 roast rubbed with a packet of brown gravy mix and black pepper, slow cooked at least a day before. My mom wanted the roast cooked for a stew int he slow cooker, it turned out really well. The stew had ingredients as follows:
3 stalks of celery chopped
2 carrots peeled and chopped into pieces that can fit on a spoon
2 medium onions sliced thinly
6 Yukon gold potatoes, or you fav waxy potato quartered
1 extra packet of brown gravy mix, optional

The roast needs to cook for at least 5 hours in the slow cooker, but you can start it in the morning and left on low if you're going to work. I added the first three veggies about half way through the cooking and the potatoes an hour before it's done. You could par cook the potatoes and then add them right before you serve them, to heat them back up. Add the mix packet for more flavor. Eat.

Okay so that sat in my fridge for two days and then I decided on chili.
Chili.
2 tbs veggie oil
1 medium onion, medium dice
1 green bell pepper, medium dice
3 cloves of garlic, coarsely chopped
3 tsp apple cider vinegar
2 tsp cayenne pepper
1 tsp ground cloves
1 can of peeled chopped tomatoes
1 15 oz can drained kidney beans
1 15 oz can drained black beans
All the leftover meat you have from the roast
2 tbs Carroll Shelby's Original Texas Brand Chili Kit chili powder spice mix.( This was included in a chili kit. I didn't use any of the other mix packets inside the kit, but you could if you wanted to.)
1 cup water.
Salt to taste

Heat oil, sauté onions garlic and bell pepper for about 6 mins, stir to make sure it wont burn. Add the vinegar and cook another min. Add the meat on top of that then the beans, and then the tomatoes with the juices. Stir. Add cayenne and chili powder mix and water. Simmer for about 20 mins or until reduced to the thickness you want. Eat, yumm!

This goes really well with sour cream and jalapeno cheddar cornbread. Mmmmm!