Chuck Roast Chili

5 from 2 votes

This slow cooker chuck roast chili is packed with tender beef, smoky spices, and bold flavors that develop over hours of cooking. Perfect for a no-fuss dinner, it's an easy, satisfying meal that the whole family will love.

Prep Time30

Cook Time8

Total Time8 30

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

3 pounds chuck roast cut into 3 inch chunks
2 teaspoons salt
2 tablespoons extra virgin olive oil
1 small yellow onion diced
4 cloves garlic minced
1 15 ounce can tomato sauce
1 14.5 ounce can fire roasted tomatoes
1 7 ounce can diced green chiles
3-4 tablespoons chili powder (depends on the spice level you prefer)
1 tablespoon ground cumin
1 teaspoon black pepper
2 teaspoons garlic powder
1 tablespoon light brown sugar

Toppings

grated cheese
sour cream
diced green onion
tortilla chips

Instructions

Pat the roast dry then cut into 3 inch chunks. Sprinkle all sides with salt.
Heat oil in a medium/large skillet over medium high heat. Add the meat a few pieces at a time to ensure the pan is not crowded. Cook to sear the meat approximately 2 minutes on each side. Once meat is seared remove and place in the slow cooker, continue until all pieces of meat are seared.
Add the onion to the skillet and cook until softened. Add in the garlic and cook an additional 30 seconds. Pour the contents of the skillet (including any juices/bits of meat) into the slow cooker.
Add the remaining ingredients to the slow cooker: tomato sauce, fire roasted tomatoes, diced green chiles, chili powder, ground cumin, black pepper, garlic powder, and light brown sugar.
Stir to combine. Set the slow cooker to LOW and cook for 8 hours until the meat is tender and easily shreds.
Serve in bowls with optional toppings.

Notes

Spice Level: Use less chili powder if concerned about heat level. As written with the full 4 tbsp (1/4 cup) of chili powder it has a medium heat. With sour cream and cheese none of my children complain of the spice level.

Chuck Roast: This cut of beef becomes incredibly tender when slow-cooked, absorbing all the spices and flavors for a rich, hearty texture.

Fire-Roasted Tomatoes: Adds a smoky, slightly charred flavor that elevates the depth of the chili’s sauce. If you don't have fire-roasted tomatoes you can sub with regular diced tomatoes.

Diced Green Chiles: These don't carry much heat with them. To amp up the spice add a diced jalapeño.

Onion & Garlic: Yellow onions are best, but white will work. Both fresh garlic cloves and garlic powder are used for more flavoring.

Chili Spice Blend: A blend of salt, pepper, cumin, garlic powder, and chili powder adds flavor and a touch of heat.

Light Brown Sugar: I love adding this to balance the acidity of the tomatoes. Substitute with honey if preferred, or simply leave it out.

Beans: There are no beans included in this recipe, but feel free to add some if you want! Great options would include red kidney beans, black beans, or pinto beans.

Refrigerator: Let the chili cool completely before transferring it into airtight containers. It will stay good in the refrigerator for up to 4 days.

Freezing: For longer storage, you can freeze the chili. Place it in freezer-safe containers or bags, leaving a little room for expansion. It will last up to 3 months in the freezer. Make sure to label the containers with the date. Thaw overnight in the refrigerator.

Reheating: Reheat on the stovetop or in the microwave. Add a splash of broth or water if needed to loosen it up during reheating.

Nutrition