1. If using pot roast, brown meat in batches for 7 minutes a side using broiler or skillet.
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2. Coarsely chop onions and sauté in olive oil until translucent. If using ground beef, sauté it with the onions.
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3. For pot roast, stir in meat, salt, pepper and chili powder.
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4. Add beans and coarsely chopped tomatoes.
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5. Stir well. Add 1/2 of the tangerine or orange juice, reducing the mixture as it cooks. Pour in the remaining juice a little at a time as the mixture cooks and reduces.
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6. Simmer until meat is completely shredded. If using pot roast this can take about 4 hours for dinner or 3 hours for canning. For ground beef, you may reduce this to one hour or until the chili reaches your desired thickness.
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