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Bowl of hearty Chuck Roast Chili with beef, beans, and chopped green onions, with a spoon resting in the bowl.
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Chuck Roast Chili Recipe

Our easy chuck roast chili recipe in slow cooker or on the stovetop turns out with absolutely delicious with fork tender chunks of beef!
Prep Time15 minutes
Cook Time3 hours
Course: Main Course
Cuisine: American
Keyword: chili, chuck roast
Servings: 6
Author: Justine

Equipment

  • 1 dutch oven or slow cooker
  • 1 knife
  • 1 cutting board

Ingredients

  • 2.5-3 pounds chuck roast cut into bite size chunks
  • 2 tbsp olive oil to brown meat
  • 1 large onion sliced
  • 1 small bell pepper diced
  • 4 tbsp garlic minced
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes 28 oz.
  • 2 cans kidney beans 15 oz. each, drained
  • 1 can pinto beans drained
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tsp paprika
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp cayenne pepper or red pepper flakes
  • 1 tbsp worcestershire sauce

Instructions

  • In a Dutch oven heat oil over medium heat. Cut chuck roast into large bite size pieces and season with salt (and pepper if you like). Brown pieces in pan until outsides are no longer pink and browned. Remove meat and set aside on a plate.
  • Add onions and bell pepper to the same pot and cook down for 5 minutes. Add in garlic for 1 minute and then add tomato paste with all of the seasonings. Stir together.
  • Add browned chuck roast back into the pot.
  • * If cooking in a slow cooker add all ingredients from the pot into your Crockpot with the browned meat on top of that and continue with steps below.
  • Pour can of crushed tomatoes, worcestershire sauce and beef broth on top of the meat and stir everything together. If you want your beans to be soft, add them now. If you prefer them to remain on the firmer side add the last hour of cooking instead.
  • Cover pot or slow cooker with a lid and simmer over low to medium heat on the stovetop for a total of 3 hours or in slow cooker on low for 5-6 hours.....until the meat is fork tender.
  • * For a thicker outcome leave the lid off the last 30 minutes.
  • We like to serve this over a bed of white rice with shredded cheddar cheese on top. ;)

Nutrition

Serving: 2oz | Calories: 554kcal | Carbohydrates: 32g | Protein: 47g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1057mg | Potassium: 1444mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1675IU | Vitamin C: 28mg | Calcium: 121mg | Iron: 9mg