Chuck Roast Chili
A hearty and comforting chili made with tender chuck beef roast, beans, tomatoes, and a mix of spices, perfect for gatherings or cozy nights.
Ingredients
Meat
- 1.5 lb Chuck Beef Roast (boneless) Choose quality beef for better flavor.
Canned Goods
- 1 15 oz can Kidney Beans (drained) Canned beans will save time.
- 1 15 oz can Pinto Beans (drained) Can be substituted with other beans.
- 1 15 oz can Diced Tomatoes Choose fire-roasted for extra flavor if desired.
- 1 15 oz can Tomato Sauce Adds depth to the chili.
- 1 4 oz can Fire Roasted Green Chiles Adjust quantity for desired spice level.
Vegetables
- 1 cup Yellow Onion (chopped)
- 0.5 cup Green Bell Pepper (chopped)
- 3 cloves Garlic (minced)
Seasonings
- 1 tbsp Apple Cider Vinegar Adds a nice tang.
- 1 tsp Worcestershire Sauce
- 0.5 tsp Yellow Mustard
- 0.5 tbsp Brown Sugar Balances the flavors.
- 2 tbsp Chili Powder Adjust for spice preference.
- 0.5 tsp Cumin
- 0.5 tsp Salt Adjust to taste.
- 0.5 tsp Oregano
- 1 tsp Paprika
Instructions
Preparation
- Gather all your ingredients on a clean countertop. Chop the vegetables and mince the garlic in advance to save time.
Cooking
- In a large slow cooker, combine the boneless chuck beef roast, drained kidney beans, drained pinto beans, diced tomatoes, tomato sauce, chopped yellow onion, chopped green bell pepper, fire roasted green chiles, and minced garlic.
- Add the apple cider vinegar, Worcestershire sauce, yellow mustard, brown sugar, chili powder, cumin, salt, oregano, and paprika to the mixture. Stir everything together until well-combined.
- Cover your slow cooker and set it to the low setting. Cook for about 7-9 hours until the roast is fork-tender.
- Once done, shred the roast right in the slow cooker using two forks, stirring the shredded meat back into the chili.
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Notes
Serve with traditional toppings like sour cream or shredded cheese. Adjust spice level according to your preference. Can be made ahead for even better flavor.