Chuck Roast Chili

This Chuck Roast Chili is what happens when pot roast meets chili - and the result is incredible. Chunks of beef chuck get browned and then slowly simmered for hours in a rich, savory tomato broth loaded with peppers, onions, garlic, and a few secret ingredients until they're fall-apart tender. The extra fat and connective tissue break down into the most flavorful, hearty chili you've ever had. Make a big batch for game day, meal prep, or cozy Sunday dinners - it only gets better as it sits!

Prep Time20

Cook Time4 30

Total Time4 50

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 438kcal

Author: Briana

Equipment

large dutch oven

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!

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.

Nutrition