This is my uncles recipe and I didn't follow it exactly and I cooked it in the crockpot.
Tim's Black Bean Chili
2-4 lb Roast trimmed of fat1 lg onion (chopped)
2 red bell peppers (chopped)
3 jalapeno peppers (fine chopped)
3 cloves garlic (fine chopped)
10 mushrooms (sliced)
6 sm tomatoes (lg chunks)
1 cup frozen corn
1 tsp black pepper
0-2 tsp cayenne pepper
1-3 tsp ground cumin
1-3 tbs chili powder
4 cans black beans (rinsed)
1.5 cups chicken broth
1 10 oz pkg chopped spinach
Slow barbeque the roast over briquets and water soaked mesquite chips until fully cooked & smoked. Cut the roast into bite sized chunks. Set aside.
Lightly spray a nonstick skillet with cooking spray. Add onion, red peppers, jalapenos, garlic, mushroms, tomatoes, corn, pepper, cumin and chili powder.
Cook over medium-high heat for 10 minutes.
Add beans, meat, chicken broth and boil for 10 minues.
Remove 1.5 cups of mixture from skillet and place in blender or food processor. Blend mixture until pureed. Return to saucepan and add spinach.
Cook 5-6 minutes until spinach is well heated.