Pot Roast Chili

We had a crock pot beef roast the other day, and as always we had left overs. I was trying to think of something different to do with the left overs, so I decided to make chili. It came out pretty good! You will need: 1 large container gluten free chicken stock (or vegetable stock if you prefer) 2 Large tomatos, finely diced 3 garlic cloves, finely diced 1 medium onion, finely diced 1 can chili beans (make sure it says gluten free on back or check manufacturers website) 1 can kidney beans (same as above) 2 Tablespoons chili powder (this is to taste really, everyone likes their chili different) Left over Pot Roast (I had about half a roast left, seasoning on the roast was just garlic and parsley) I started by sautéing the onion and garlic in a little bit of olive oil in a large soup pot. Once tender, I added the tomatoes and quickly mixed together. Then I added the stock and beans. I chopped up the remainder of pot roast and added it to the soup, and finished with the chili powder. Bring all ingredients to a boil, then let simmer. The trick to really good chili, in my opinion, is simmer time. The longer you simmer, the better it tastes.