CHUCK ROAST CHILI
on Sep 09, 2024
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Smoky and savory, this chili hits the spot. Make it on a cold day or for a winning game day recipe.
Chili is comfort food at its best. It’s hearty. It’s full of different textures and flavors. And it’s easy to make — the most important criterion for comfort food! My Chuck Roast Chili recipe hits all three marks for the ultimate, cozy day meal.
The recipe has all familiar subjects known to classic chili — canned tomatoes, spices, and beans. But rather than use ground beef, I opt for chuck roast. This fairly lean piece of beef, is the ideal choice for chili because it melts into tender, delicious bites as it cooks down.
Fairly often, I like to keep my chili simple with just a sprinkle of green onions. And when I’m really in the chili mindset, I also bake up a fresh batch of my craveable Gluten-Free Cornbread. It’s the ultimate dipper!
Like most chili recipes, the leftovers are even better than the first night you serve it. This chili is no exception.
Go ahead and do yourself a favor and make a big batch this fall. Freeze into individual portions so you know you always have a comforting meal within reach. Hope you enjoy it! Cheers!
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Ingredients for Beef Chili
It may look like a lot of ingredients, but you likely already have many of these items in your pantry and spice cabinet. Here’s a rundown of what you’ll need.
- Beef Chuck Roast: This relatively inexpensive piece of meat is ideal for low and slow cooking. I look for a boneless chuck roast and cut it into bite-sized cubes to make it sear easier.
- Spices: It wouldn’t be a chili without a good amount of spice, right? Chili powder, cumin, and paprika make for a great trifecta.
- Canned Goods: What makes this chili so simple is that it relies on a lot of pantry staples — fire-roasted diced tomatoes, crushed tomatoes, chipotle peppers in adobo, and beef bone broth.
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Pin It- Sweeteners: It may seem odd to add a tablespoon of coconut sugar and molasses to a savory chili, but both help heighten the meal and add another layer of complexity. If you don’t have molasses, you can leave it out.
- Veggies: Onion and red bell pepper are sauteed after the beef sears to form the aromatic base of the chili.
- Beans: Kidney and pinto beans add variety and extra protein to this one-pot meal.
How to Make Chuck Roast Chili
To get this chili going, you’ll want to season the chuck roast thoroughly with salt and pepper.
Heat the avocado oil in a large pot or Dutch oven over medium-high. Sear the meat in batches to ensure each piece gets nice and crusty on all sides. Remove the meat from the pot and set aside.
Add more avocado oil to the pan and cook the onions until translucent, about 4 to 5 minutes. Add the garlic, bell pepper, chili powder, cumin, and paprika, and cook for another 1 to 2 minutes. Stir together with the wooden spoon.
Add the diced tomatoes, crushed tomatoes, chipotle peppers, beef broth, tomato paste, coconut sugar, and molasses, and bring to a slow boil.
Return the meat to the pot. Reduce the heat to a simmer and cover. After two hours, add the drained and rinsed kidney beans and pinto beans. Continue to simmer for another hour without the lid.
Return the seared meat to the pot, reduce to a simmer, cover, and simmer for 3 hours. At the 2-hour mark, add the kidney beans and pinto beans. Leave the lid off for the last hour.
When ready to eat, serve and enjoy!
Other Cozy Recipes To Try:
- Chuck Roast with Au Jus
- Easy Dairy-Free Ground Beef Stroganoff
- Coffee-Rubbed Pork Tenderloin With Honey Garlic Glaze
- Roasted Lemon Chicken and Potatoes
CHUCK ROAST CHILI
Ingredients
- 2 ½ – 3 pounds boneless beef chuck roast, cut into bite-sized cubes
- Salt and pepper, to generously season
- Avocado oil, to sear
- 1 large onion, diced
- 1 large red bell pepper, diced
- 5 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- (1) 14.5-ounce can fire-roasted diced tomatoes
- (1) 14.5-ounce can crushed tomatoes
- 2 chipotle peppers in adobo
- 1 ½ cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon coconut sugar
- 1 tablespoon molasses (optional)
- (1) 15-ounce can kidney beans, rinsed and drained
- (1) 15-ounce can pinto beans, rinsed and drained
For Serving (optional):
- Chopped fresh cilantro
- Sliced green onions
- Crushed tortilla chipes
- Shredded cheese (if not dairy-free)
Instructions
- Season the chuck roast with salt and pepper.
- Heat the avocado oil in a large pot or Dutch oven over medium-high.
- Sear the meat in batches. Remove the meat from the pot and set aside.
- Add more oil to the pan and cook the onions until translucent, about 4 to 5 minutes. Add the garlic, bell pepper, chili powder, cumin, and paprika, and cook for another 1 to 2 minutes.
- Add the remaining ingredients (diced tomatoes, crushed tomatoes, chipotle peppers, beef broth, tomato paste, coconut sugar, molasses), except for the beans, and bring to a slow boil.
- Return the seared meat to the pot, reduce to a simmer, and cover. After two hours, add the kidney beans and pinto beans. Continue to simmer for another hour without the lid.
- Serve and ENJOY!
Okay this was sooooo delicious! It’s so rare that I make a recipe and don’t have to make any tweaks to it but honestly I would change nothing about this one! So dang good! My whole family gobbled it up it was also super simple and easy to follow the steps