With cooler temperatures right around the corner I’ve been thinking a lot about how to enhance the typical winter fare. I know it’s the food nerd in me. I simply can’t help myself! I thought about chili and how I could take it to the next level. Then it came to me- rather than adding the traditional ground beef I would swap it out for a slowly braised chuck roast. I immediately had visions in my head of the meat becoming fork tender after several hours of braising and how delicious that would be in the chili. I have to say the extra time spent braising was truly worth the wait! The beefiness of the roast added tremendous flavor to the chili and as you might imagine one bowl just wasn’t enough! Give this one a try; you’ll be glad you did!