For a richer flavor, consider searing the chuck roast in bacon fat instead of olive oil. Adjust the amount of hot sauce to your preference. For a milder chili, omit the hot sauce altogether. Serve with your favorite chili toppings, such as shredded cheese, sour cream, chopped onions, and cilantro. This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Chuck Roast Chili
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PREP TIME20 mins
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COOK TIME2 hrs 15 mins
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TOTAL TIME2 hrs 35 mins
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SERVING10 People
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VIEWS16
A deeply flavorful and comforting Chuck Roast Chili, perfect for a crowd or a cozy night in. Slow-cooked to perfection, this chili boasts tender chunks of beef, a rich and complex sauce, and just the right amount of spice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol43 mg
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Fiber10 g
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Protein21 g
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Saturated Fat3 g
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Sodium727 mg
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Sugar9 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Chuck Roast: Remove any excess fat and ligaments from the chuck roast. Cut the roast into 1/2-inch cubes.
02
StepSear the Beef: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed roast in batches, being careful not to overcrowd the pot. Cook, stirring occasionally, until browned on all sides (about 5 minutes per batch). Drain any excess grease and transfer the browned meat to a bowl. (Estimated time: 20 minutes)
03
StepSauté Aromatics: Return the pot to medium heat. Add the remaining 1 tablespoon of olive oil and the apple cider vinegar, scraping up any browned bits from the bottom of the pot. Add the diced onion and bell peppers. Cook until the onion is translucent and softened, about 5-10 minutes. (Estimated time: 10 minutes)
04
StepCombine Ingredients: Stir in the chicken stock and water. Add the diced tomatoes (with their juices), black beans, light and dark red kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, minced garlic, ground cumin, hot sauce, mustard, Worcestershire sauce, and salt. Mix well to combine. (Estimated time: 5 minutes)
05
StepSimmer: Bring the chili to a simmer, then reduce the heat to low, cover the pot, and continue to simmer for at least 2 hours, or up to 4 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and the beef will become more tender. (Estimated time: 120-240 minutes)
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RECIPE REVIEWS
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Abagail Hackett
Jun 20, 2025I thought the chili was a little too sweet, so I reduced the amount of brown sugar.
Ursula Sanford
Jun 15, 2025I added a little bit of beer to the chili, and it made it even better!
Nayeli Price
Jun 10, 2025My family loved this chili! It was a hit at our football party.
Laurie Hudson
Jun 9, 2025The flavors in this chili are incredible! It's definitely a keeper.
Branson Rempel
Jun 6, 2025I substituted the kidney beans with pinto beans, and it was still delicious.
Reed Schiller
May 30, 2025I used a slow cooker to make this chili, and it turned out great. I cooked it on low for 8 hours.
Pauline Stehr
May 24, 2025The recipe was easy to follow, and the chili came out perfectly. I will definitely be making this again.
August Denesik
May 21, 2025This is the best chili I've ever made! The chuck roast was so tender and flavorful.