Emily Madden from H-E-B Cooking Connection shares a recipe.
The recipe is as follows:
1 2 lb chuck roast
1 jar cookwell & company 2 step chili, regular or spicy
32 oz beef broth, or water
Heb that red sauce
Shredded cheddar cheese
* Season roast with salt and pepper and sear on each side. Place in crock pot with beef broth or water and 1/2 jar of chili, save the other half for later! Cook on low for 6-8 hours or high for 4-6 hours.
* When meat is done, remove and shred apart. Place in skillet with remaining chili mix and heat until sauce is hot and meat is well coated and saucy.
* In the meantime, mix sour cream with the red sauce. Add the red sauce to taste as it is spicy.
* Place the chili meat onto a tortilla and top the red sour cream sauce along with all your favorite chili topping such as cheddar cheese, onion, jalapenos, and corn chips!