Pot Roast Super Chili - cooking recipe

Ingredients

6 to 8 lb. roast
1 c. red wine
1 pkg. dry onion soup mix
1 (15 oz.) can pinto beans
1 (15 oz.) can garbanzo beans
1 (15 oz.) can Ranch beans
1 (15 oz.) can kidney beans
1 (36 oz.) can chili beans
1 (30 oz.) can tamales
1 (10 oz.) can red chili sauce
1 (10 oz.) can enchilada sauce

Preparation

Pour wine and onion soup mix on roast.
Cover and bake until tender.
Shred roast.
Save all juices.
Add rest of ingredients and juices.
(I double all cans to make super large pot.)
Simmer together.
Serves 12 to 24.
Serve with French bread and grated cheese on top.