Prep roast beef in a slow cooker for 10 mins to make this delicious delight

There's nothing like a hot bowl of chili. We all have our favorite recipes - sometimes passed down, sometimes stolen from friends - but it's always good to try something new. In this recipe by Tasting Table, they use roast beef instead of ground beef - and it really gives this dish a whole new flavor complex.

The roast beef soaks up all those flavors beautifully, so much so that it falls apart by the time you're done cooking it. Prep is going to take about 10 to 15 minutes, but after that, you can relax and let the slow cooker do the rest.

3 cups of onions, finely chopped

2 tablespoons garlic, minced

2 teaspoons dried oregano

1 teaspoon of cayenne pepper

2 teaspoons brown sugar

2 15 oz cans of pinto beans, drained

2 pounds roast beef, cut into two-inch chunks

1 bay leaf

1 tablespoon white vinegar 

12 oz bottle of dark beer

1 cup chicken stock

1 green bell pepper, finely chopped

2 tablespoons of canola oil

1/4 cup of tomato paste

14 ounce can of crushed tomatoes

1. Add 3 cups of finely chopped yellow onions, 2 tablespoons of minced garlic, 1 finely chopped green bell pepper, 2 tablespoons of canola oil, ¼ cup of tomato paste and one 14-ounce can of crushed tomatoes. Stir it all up and mix it together well.

2. Add 3 tablespoons of chili powder, 2 teaspoons of dried oregano, 1 teaspoon of cayenne pepper, 2 teaspoons of brown sugar, two 15-ounce cans of pinto beans that have been drained, 2 pounds of beef roast that have been cut into 2-inch chunks, 1 bay leaf, 1 tablespoon of white vinegar, one 12-ounce bottle of dark beer (such as Negra Modelo), 1 cup of chicken stock, and salt and pepper to taste - right into the slow cooker.

3. Mix it up well, then cover and put the cooker on high for 4 hours. The meat will be nice and tender to the touch of your fork, easy for shredding. 

Serve this chili up with some freshly shredded sharp cheddar cheese, coarsely cut white onions, avocado dices, crushed Fritos, and a dollop of sour cream. This is going to add some freshness and some nice new textures to this piping hot, savory dish.

Check out the video below to get started.