When the weather turns cold, we want a big pot of chili simmering away on the stove - and this Chuck Roast Chili is one of our favorites. Instead of ground beef, we use chunks of chuck roast that get impossibly tender after a few hours of simmering in a rich, savory tomato broth loaded with peppers, onions, garlic, and a few secret flavor enhancers. 🤤 It's almost like a cross between a pot roast and chili with those big chunks of tender beef! Make a big batch for game day, meal prep it for the week, or serve it up for a cozy Sunday dinner - it only gets better as it sits!
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Chuck Roast Makes the Best Chili 🥣
Chuck roast is one of our favorite cuts for slow-cooked meals like our red wine pot roast, and it turns out it makes incredible chili, too. The magic is in the fat and connective tissue - when you give it time to break down low and slow, you get the most tender, flavorful meat that practically melts into the rich tomato broth. Ground beef just can't compete!
This is truly a one-pot meal. Most of your active time is just chopping veggies and browning the meat - after that, you let the Dutch oven do the work while the meat bubbles away in a delicious braising liquid.
This chili is something special. Date night chili, special occasion chili, or just because you have a chuck roast lying around, chili!😚 Listen, we love chili in all of its forms, but this version is in a league of its own, and gives our Dutch oven chili made with ground beef (Chamere's FAVORITE!) and our beer chili some friendly competition. 😂
🥩 Chuck Roast Chili Ingredients
Most of this ingredient list is classic chili territory - chuck roast, peppers, onions, tomatoes, and a big blend of smoky spices. But the secret flavor enhancers? That's where it gets good. 😉
A touch of honey balances the acidity from the tomatoes, and a shot of espresso (trust us!) adds a deep, rich complexity that makes the beefy flavor pop without tasting like coffee. Balsamic vinegar, Worcestershire, and a little liquid smoke add a lot of depth that makes this an incredible bowl of chili!
How to Make the Best Chuck Roast Chili ✨
This chili takes a few hours to simmer, but don't let that scare you. Most of the hands-on work is upfront with browning the meat and chopping the veggies. After that, the Dutch oven does the rest!
- Step 1: Season the beef generously with salt. Add oil to the hot Dutch oven, then add the beef chunks in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown on all sides, then remove from the pot and set aside.
🍖 Don't skip the browning! This step builds a ton of flavor. Get a good sear on all sides - you want deep golden-brown color, not gray.
🧂 Salt note: We use Diamond Crystal kosher salt, about 1 teaspoon per pound of meat. If you're using Morton's or table salt, reduce the amount by half.
- Step 2: Without draining the pot, add butter, followed by the onions, bell peppers, and jalapenos with a big pinch of salt. Cook, stirring often, scraping the bottom of the pan to get all of the browned bits (also known as the fond) up from the bottom of the pan. Once the peppers and onions have softened quite a bit, add in the tomato paste.
- Step 3: Cook for another 3-4 minutes until the tomato paste has deepened in color, then add the dried seasonings and garlic. Cook, stirring often, until fragrant - about 1 minute.
- Step 4: Deglaze the pan with beef stock, then add the crushed tomatoes, diced tomatoes, Worcestershire sauce, balsamic vinegar, honey, espresso (if using), and liquid smoke. Add the browned beef back in, along with the bay leaves. Bring to a boil, then immediately reduce to a simmer, cover, and let it go for 3 - 3½ hours. Stir occasionally to prevent sticking.
🔥 Oven method: Prefer hands-off cooking? After bringing to a boil, transfer the covered Dutch oven to a 325°F oven for 3-4 hours instead.
- Step 5: At around the 3-hour mark, check the chili. The beef should be super tender and falling apart easily. If it's not there yet, give it more time - there's no shortcut here! Tough, chewy meat means it needs longer.
🥣 Want it thicker? Let the chili simmer uncovered to reduce, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and simmer until thickened.
- Step 6: Add your drained beans (if using), along with another pinch of salt and more broth if needed. Simmer for an additional 30-45 minutes.
🫘Why add beans last? Adding them at the end keeps them from breaking down and getting mushy. They just need time to warm through and soak up flavor!
Remove the bay leaves and taste - adjust salt, spice, or acidity as needed. Ladle into bowls, load up with your favorite toppings, and dig in!
What to Serve with Chuck Roast Chili 🌶️
Half of the fun of chili is loading it up! Here are our best chili toppings, in no particular order😂: sour cream, shredded cheese, green onions, cilantro, fresh or pickled jalapeños, avocado, Fritos, and a drizzle of hot sauce or salsa macha. Crispy pumpkin seeds are amazing, too, if you want a little crunch!
For sides, you can't go wrong with cornbread. Our honey cornbread muffins or skillet cornbread are perfect! Our cornbread biscuits are the perfect hybrid of cornbread and biscuits, so good! Don't forget a nice glass of red wine, like Cabernet Sauvignon.🍷
🌟Leave a Review!
If you make this Chili with Chuck Roast, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Chuck Roast Chili
Equipment
Ingredients
Meat
- 2 ½ pounds chuck roast cut into 1-inch pieces
- 1 tablespoon kosher salt
- 2 tablespoons oil
Chili
- 2 tablespoons unsalted butter
- 2 large onions diced
- 3 medium bell peppers diced (any color)
- 3-4 medium jalapeños diced
- 2-3 teaspoons kosher salt
- ¼ cup tomato paste about 2 ounces
- 12-14 cloves garlic minced
- 1 ½ tablespoons cumin
- 1 ½ tablespoons chili powder
- 1 ½ tablespoons smoked paprika
- 1 ½ tablespoons onion powder
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons oregano
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- ½ teaspoon cayenne pepper optional
- 1 ½ to 2 cups beef broth as needed
- one large can crushed tomatoes one 28-ounce can
- one can fire-roasted diced tomatoes one 14.5-ounce can
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon liquid smoke optional
- ½ cup espresso or strong brewed coffee about 4 ounces, optional
- 2-3 bay leaves
- 2 cans beans two 15-ounce cans, drained and rinsed, optional (we used pinto and kidney)
Instructions
- Brown the beef. Season the beef generously with salt. Heat oil in a large Dutch oven over medium-high heat. Add the beef chunks in a single layer, working in batches if necessary to avoid overcrowding. Brown on all sides, then remove and set aside.2 ½ pounds chuck roast, 1 tablespoon kosher salt, 2 tablespoons oil
- Cook the vegetables. Without draining the pot, add butter followed by the onions, bell peppers, and jalapeños with a big pinch of salt. Cook, stirring often and scraping up the browned bits from the bottom of the pan, until softened. Add the tomato paste and cook for another 3-4 minutes until it has deepened in color.2 tablespoons unsalted butter, 2 large onions, 3 medium bell peppers, 3-4 medium jalapeños, 2-3 teaspoons kosher salt, ¼ cup tomato paste
- Add seasonings. Add the garlic and all dried seasonings. Cook, stirring often, until fragrant, about 1 minute.12-14 cloves garlic, 1 ½ tablespoons cumin, 1 ½ tablespoons chili powder, 1 ½ tablespoons smoked paprika, 1 ½ tablespoons onion powder, 1 ½ tablespoons garlic powder, 1 ½ tablespoons oregano, ½ teaspoon black pepper, ½ teaspoon red pepper flakes, ½ teaspoon cayenne pepper
- Build the braising liquid. Deglaze the pan with beef broth, then add the crushed tomatoes, diced tomatoes, Worcestershire sauce, balsamic vinegar, honey, espresso (if using), and liquid smoke. Add the browned beef back in along with the bay leaves. Stir to combine.1 ½ to 2 cups beef broth, one large can crushed tomatoes, one can fire-roasted diced tomatoes, 2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon honey, 1 teaspoon liquid smoke, ½ cup espresso or strong brewed coffee, 2-3 bay leaves
- Simmer. Bring to a boil, then immediately reduce to a simmer. Cover and cook for 3 to 3 ½ hours, stirring occasionally to prevent sticking. The beef should be fall-apart tender.
- Add beans. If using beans, add them along with another pinch of salt and more broth if needed. Simmer uncovered for an additional 30-45 minutes.2 cans beans
- Serve. Remove the bay leaves and adjust seasoning to taste. Ladle into bowls and load up with your favorite toppings!
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Notes
- Salt: We use Diamond Crystal kosher salt, about 1 teaspoon per pound of meat. If using Morton's or table salt, reduce by half.
- Oven method: Prefer hands-off cooking? After bringing to a boil, transfer the covered Dutch oven to a 325°F oven for 3-4 hours instead of simmering on the stovetop.
- Variations: Go beanless (just dial back salt and stock a bit), add a dry red wine to the braising liquid for extra depth, or throw in corn or extra peppers like poblanos. No espresso? Just add a splash more broth. Swap honey for brown sugar or maple syrup if you prefer.
- Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months - just cool completely first, then thaw overnight in the fridge and reheat on the stovetop.
- Make ahead: This chili tastes even better the next day! Simmer up until the point before adding beans, refrigerate overnight, then add beans and finish the next day.
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