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A bowl of chili topped with shredded cheese, sour cream, and chopped green onions, placed on a table with a garlic bulb and a spoon nearby.
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Chuck Roast Chili

A hearty, thick chili loaded with slow-simmered chuck roast that falls apart in the best way. One pot, big flavor, perfect for feeding a crowd.
Prep Time25 minutes
Cook Time3 hours
Total Time3 hours 25 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 572kcal
Author: Wendy

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting Board and Knife
  • Wooden Spoon
  • Measuring cups
  • Measuring spoons

Ingredients

  • 2 ½ pounds beef chuck roast trimmed and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes
  • 30 ounces kidney beans drained and rinsed
  • 15 ounces pinto beans drained and rinsed
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper optional
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar optional

Instructions

  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chuck roast pieces with salt and pepper. Sear the beef in batches until browned on all sides. Remove and set aside.
  • Add the onion and bell peppers to the same pot and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  • Stir in the tomato paste, chili powder, smoked paprika, cumin, oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute to toast the spices.
  • Return the chuck roast to the pot. Add the crushed tomatoes, beef broth, Worcestershire sauce, and brown sugar if using. Stir well to combine.
  • Bring to a simmer, then reduce heat to low. Cover and cook for 2 ½ to 3 hours, stirring occasionally, until the chuck roast is tender and pulls apart easily.
  • Remove the lid during the last 30 minutes to let the chili thicken. Stir in the kidney beans and pinto beans during the last 20 minutes.
  • Taste and adjust seasoning as needed. Serve warm with your favorite toppings.

Notes

  • Pat the beef dry with paper towels before searing to get the best crust and browning.
  • Sear in batches so you don’t crowd the pan and steam the meat.
  • Toast the spices in the pot for 60 seconds before adding liquid for deeper flavor.
  • Add beans during the last 20 minutes so they stay firm and don’t turn mushy.

Nutrition

Serving: 1g | Calories: 572kcal | Carbohydrates: 54g | Protein: 45g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 858mg | Potassium: 1679mg | Fiber: 17g | Sugar: 9g | Vitamin A: 1733IU | Vitamin C: 48mg | Calcium: 148mg | Iron: 10mg