Shredded Chili

2 lb Chuck Roast (whole)
1 lg Onion
2 cl Garlic
1 tb Chili powder
1/2 ts Salt
1 ts Ground cumin
1 ts Dried oregano leaves
1 ts Cocoa
1 ts Louisiana Hot Sauce
2 tb Barbeque sauce
2 tb Apple cider vinegar
1/4 c White or pink wine
1 ts Dry mustard
1/4 ts Cayenne pepper
1 ts Liquid smoke
2 tb Worcestershire Sauce
1 cn 28 oz tomatoes (w/liquid)
1 cn Kidney beans (optional)

Trim the roast and place in bottom of slow cooker. Add remaining ingredients except beans. Cover slow cooker and cook on low for 8 to 10 hours. Remove meat and shred with a fork. Return meat to slow cooker and add beans (if desired). Cook on high for 15 minutes or until beans are hot.

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