Instructions: First day: Season roast with salt and pepper. Place in crock pot and cook all day on low. Refrigerate. (Have something else for supper.)

Second day: Shred roast (with your hands may be easiest). Put back in slow cooker and mix with 1 1/2 to 2 bottles of sauce.

Cook 8-10 hours on low heat.

Serve on buns with salad or slaw on the side. ]]

Yield: About 8 servings

A colorful, everything-but-the-kitchen-sink chili that you can vary however you want.

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