Crock Pot Beef Chuck Chili
A hearty and comforting chili made with tender beef chuck, flavorful spices, beans, and tomatoes, perfect for cozy dinners.
Ingredients
Main Ingredients
- 3 lb beef chuck roast, cut into 1 ½-inch pieces
- 1 tablespoon salt for seasoning beef
- 2 teaspoons black pepper for seasoning beef
- 2 tablespoons vegetable oil for searing beef
- 1 large diced onion
- 1 large diced bell pepper
- 1 tablespoon diced jalapeños adjust according to spice preference
- 1 tablespoon minced garlic
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can diced tomatoes
- 2 tablespoons tomato paste
- 2 15 oz cans chili beans or red kidney beans, drained
- 2 tablespoons Worcestershire sauce
- ⅓ cup ancho chili powder
- 2 tablespoons light brown sugar
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon cumin
- 1 teaspoon allspice
- 1 cup beef broth
- to taste salt and pepper Additional salt and pepper, to taste
Instructions
Preparation
- Combine the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice in a bowl and mix well.
- Season the beef chunks generously with salt and black pepper.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Once hot, add the beef chunks and sear until browned on all sides.
- Transfer the browned beef to the crock pot, scraping any brown bits into the pot.
Cooking
- Add the diced onion, bell pepper, jalapeños, minced garlic, crushed tomatoes, diced tomatoes, tomato paste, drained beans, Worcestershire sauce, and beef broth to the crock pot.
- Stir all ingredients to combine.
- Cover and set the crock pot on low for 7 to 8 hours or high for 4 to 5 hours.
- Once done, taste and adjust seasoning if necessary.
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Notes
Serve with toppings like shredded cheese, fresh cilantro, or sour cream. Can also be stored for up to 3 days in the fridge or frozen for up to 3 months.