Chuck Roast Chili
A comforting and hearty Chuck Roast Chili, perfect for chilly evenings and family gatherings, featuring tender beef and rich ingredients.
Ingredients
Main Ingredients
- 1.5 lb Chuck Beef Roast (boneless) Choose a fresh roast with good marbling.
- 1 can Kidney Beans (drained) 15 oz can
- 1 can Pinto Beans (drained) 15 oz can
- 1 can Diced Tomatoes 15 oz can
- 1 can Tomato Sauce 15 oz can
- 1 cup Yellow Onion (chopped)
- 0.5 cup Green Bell Pepper (chopped)
- 1 can Fire Roasted Green Chiles 4 oz can
- 3 cloves Garlic (minced)
Flavorings
- 1 tbsp Apple Cider Vinegar
- 1 tsp Worcestershire Sauce
- 0.5 tsp Yellow Mustard
- 0.5 tbsp Brown Sugar
- 2 tbsp Chili Powder
- 0.5 tsp Cumin
- 0.5 tsp Salt
- 0.5 tsp Oregano
- 1 tsp Paprika
Instructions
Preparation
- Gather all your ingredients on a clean countertop.
- Chop the yellow onion and green bell pepper, and mince the garlic.
Cooking
- In the slow cooker, place the chuck roast at the bottom.
- Layer the kidney beans, pinto beans, diced tomatoes, and tomato sauce over the roast.
- Add the chopped onions, bell peppers, fire-roasted green chiles, and minced garlic.
- Pour in the apple cider vinegar, Worcestershire sauce, yellow mustard, brown sugar, chili powder, cumin, salt, oregano, and paprika.
- Stir all ingredients together thoroughly.
- Cover the slow cooker and set it to low, cooking for 7-9 hours.
- Once done, shred the roast directly in the slow cooker using two forks.
- Gently stir everything to mix the meat into the chili.
Serving
- Serve the Chuck Roast Chili warm and enjoy.
- Top with sour cream, shredded cheese, chopped jalapeños, or fresh herbs if desired.
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Notes
For the best results, use quality beef. Don't rush the cooking process; it's essential for developing flavor. This chili can be doubled for larger gatherings.