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How to Make Chuck Roast Chili - A Step-by-Step Guide

Chuck Roast Chili is a hearty and flavorful dish that is perfect for cozy nights at home or entertaining a crowd. This recipe takes a classic chili and elevates it by using tender and succulent chuck roast as the primary protein. The result is a rich and satisfying meal that is sure to impress even the most discerning palates.

Slow-cooked to perfection, this chili is packed with layers of flavor and complexity. The tender chunks of chuck roast melt in your mouth, while the combination ...

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Ingredients

  • 1 (2 pound) chuck roast, or more to taste
  • 2 tablespoons olive oil, divided
  • 1 teaspoon apple cider vinegar
  • 1 large onion, diced
  • 2 green bell peppers, diced
  • 2 cups chicken stock
  • 1 cup water
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can light red kidney beans
  • 1 (15 ounce) can dark red kidney beans
  • 3 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon barbecue sauce
  • 1 tablespoon ketchup
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • ½ tablespoon hot sauce (such as Valentina®)
  • 2 teaspoons mustard
  • 2 teaspoons Worcestershire sauce
  • salt to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 15 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 10

  • Remove fat and ligaments from chuck roast; cut into 1/2-inch cubes.
  • Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
  • Return the pot to medium heat. Add remaining oil and vinegar, scraping up any bits from the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Stir in stock and water.
  • Add diced tomatoes, black beans, light and dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
  • Cover and continue simmering for 2 to 4 hours.

    • Nutrition

    293 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 43mg
    • Sodium: 727mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 10g
    • Total Sugars: 9g
    • Protein: 21g
    • Vitamin C: 32mg
    • Calcium: 92mg
    • Iron: 5mg
    • Potassium: 548mg

    Categories

    Beef recipes
    Soup and stew recipes
    Slow cooker recipes
    Comfort food recipes
    Dinner recipes