Smoked Chuck Shoulder Chili - cooking recipe

Ingredients

3 lbs shoulder boneless beef chuck roast (smoked, precooked weight)
3 cups chopped onions
3 chopped bell peppers
1/4 cup peanut oil
1 tablespoon minced garlic
2 minced jalapeno peppers (seeding is optional)
1/4 cup chili powder (we like Williams brand)
1 tablespoon cumin (ground)
1 1/2 tablespoons unsweetened cocoa powder
2 tablespoons paprika
1 tablespoon ground oregano
1 bay leaf
1 teaspoon red pepper flakes
1 (14 ounce) can beef broth
3 tablespoons cider vinegar
16 ounces tomato sauce

Preparation

Cut smoked chuck into 1x2-inch cubes or smaller if you like.
In hot Dutch oven with hot peanut oil, saute onions and garlic until tender.
Add chuck, jalapenos, chili powder, cumin, cocoa powder, paprika, oregano, and red pepper flakes.
Mix together well and continue to cook until heated well.
Add beef broth, tomato sauce, vinegar and bay leaf.
Bring to boil, then reduce to simmer.
Remove bay leaf after 15 minutes.
Simmer 1-1 1/2 hours stirring often,adding water if necessary.
Add chopped bell pepper and continue simmering until peppers are tender.