Hey Folks - I am wondering if you have run across a chili recipe like this before. It was given to me by a friend, it was a winner of a Boston chili cookoff, and I made the mistake of either losing it or lending it out. The most interesting part was that the chuck roast was treated with a dry rub of chili powder, cumin, etc. and then slow roasted in a dutch oven or covered casserole dish for 3-4 hours in the oven on low heat.
It then was a prety traditional recipe, but the meat was really infused with flavor, and extremely tender, without breaking down. It still had some "toothiness" and texture.
Any ideas? Thanks in advance!