This chuck roast chili is a hearty and flavorful chili made with tender chunks of beef, ground beef, beans, spicy seasonings, onions, bell pepper, and more. It’s a rich and savory homemade chili recipe that is perfect for a weeknight dinner or a delicious game day party meal.
It’s almost fall, y’all, and that means it’s time to start making soups, stews, and of course, chili! If you love a nice big bowl of thick, hearty, beefy chili as much as I and my family do, then you’re going to love this chili recipe that I have for you today. This is the ultimate you guys. It has not one, but two kinds of beef along with the classic beans, jalapenos, and spices that you love in your chili. I even threw something extra in for even more Tex-Mex goodness.
Chuck Roast Chili
This super hearty chili is full of tender chunks of chuck roast along with ground beef. I combine them with kidney beans, diced jalapenos, green bell pepper, onions, garlic, and classic chili seasonings along with my secret ingredient – enchilada sauce. Let me tell you, the sauce really makes this chili. All that zesty, beefy, seasoned goodness combined with the kick of enchilada sauce makes a zest, sweet chili that everyone loves. I love that the entire recipe takes about two hours from start to finish!
Why You’ll Love This Chuck Roast Chili Recipe
- The chuck roast makes the chili incredibly flavorful and is super tender when cooked low and slow which allows the flavors of the spices and other ingredients to blend together perfectly.
- The combination of ground beef and kidney beans adds additional protein and a good source of fiber to the chili.
- The spices give the chili a smoky, savory flavor that is delicious when paired with the flavor of the enchilada sauce.
- It’s a hearty and delicious, easy weeknight dinner recipe the whole family will enjoy, and the leftovers are just as good the next day.
Chuck Roast Chili Ingredients
You’ll only need a few simple ingredients to make this recipe. They’re all just a quick trip to the store away if they aren’t already in your kitchen.
- Chuck roast
- All purpose flour
- Salt
- Black pepper
- Vegetable oil
- Lean ground beef
- Large onion
- Green bell pepper
- Jalapeno
- Cloves garlic
- Chili powder
- Cumin
- Cayenne pepper
- Enchilada sauce
- Diced tomatoes
- Kidney beans
- Bread bowls
How to Make Chuck Roast Chili
This chili recipe is ready in just about an hour, so it’s perfect for any day of the week. It only takes a few simple steps, and it’s totally beginner-friendly.
Step 1: Cube the Roast
Cut the chuck roast, into small, bite-sized pieces.
Step 2: Coat in Flour
Add flour, salt, and pepper to a large, resealable bag and shake to combine. Then, add the chuck roast pieces and shake to coat.
Step 3: Brown
Brown the chuck roast in oil over medium heat in a large Dutch oven.
Step 4: Cook the Ground Beef
Add the ground beef, chopped onions, bell pepper, jalapenos, garlic, and spices to the Dutch oven and cook until the beef is cooked through and the vegetables are tender.
Step 5: Finish the Chili
Add the enchilada sauce, diced tomatoes, and kidney beans to the Dutch oven, stir, and cover. Reduce the heat to low and cook for 45 minutes to an hour, stirring occasionally. Serve in bowls or bread bowls.
Recipe Tips
- Trim off the excess fat when cutting the chuck roast into cubes to avoid greasy chili.
- Wash your hands and never touch your face when working with hot peppers.
- A Dutch oven or a large, heavy skillet is best for this recipe.
Variations
- For a milder version of this recipe, omit the jalapenos.
- Try using chorizo in place of ground beef for even more flavor.
- You can use stewed tomatoes if you don’t have diced.
What to Serve with Chuck Roast Chili
Serve this chili topped with cheddar cheese or sour cream. You can serve it in a bowl alongside garlic bread, breadsticks, bread and butter, or crackers or in a bread bowl.
Recipe FAQ
Pinto, kidney, and black beans are the best of the best when it comes to chili, although fava and navy beans are also sometimes used.
Chuck roast and ground sirloin are both excellent cuts of beef for chili. The best chili uses a combination of both!
Beef is the classic chili meat. However, these days, people make chili with chicken, turkey, or even pork.
Canned chili beans are either pinto or kidney beans. Some brands may use a combination of the two.
Lean ground beef is used in chili which also contains a meat with more fat like chuck roast to provide the best mixture of fat to beef. Chili mad with only ground beef generally uses an 85/15 mix to ensure that there is enough fat in the meat to keep it juicy.
How to Store and Reheat Leftover Chili
Refrigerate the chili for up to 4 days in an airtight container. For longer storage, you can freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat the chili, place it in a Dutch oven and cook it over low heat until heated through.
Try This Delicious Chuck Roast Chili Recipe Today
This chuck roast chili is rich, beefy, and so full of delicious flavor. It’s also incredibly easy to make which makes it the BEST chili ever! With just a little prep and about an hour of cooking this homemade chili recipe is hearty enough to feed a family and fast enough to make on even the busiest weeknight. It also makes a great addition to any potluck or gathering. Give this chili a try, and I know you’ll fall in love with it.
More Delicious Beef Recipes You’ll Enjoy
This Beef Stroganoff is a hearty, delicious comfort food recipe that is a classic favorite, made with tender steak, a creamy sauce, and egg noodles. A quick and easy weeknight dinner the whole family will enjoy.
Chuck Roast Chili
Ingredients
- 2-3 pounds beef chuck roast, cut into bite-size pieces
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoon vegetable oil
- 1½ pounds lean ground beef
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 jalapeno, stem, seeds removed, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- (2) 28 ounce cans enchilada sauce
- 15 ounce can diced tomatoes
- (2) 15 ounce dark red kidney beans, drained, rinsed
- bread bowls
Instructions
- Heat oil in an large electric skillet or Dutch oven over medium heat.
- Cut chuck roast into small bite size pieces, set aside.
- Pour flour, salt, pepper and into a sealable large bag and add chuck roast pieces. Shake to coat.
- Remove the meat from the bag, shake off excess flour and add to the hot oil.
- Cook on medium-high heat until roast pieces are browned on all sides, then add ground beef, chopped onions, bell pepper, jalapeno, and garlic.
- Sprinkle cayenne pepper, chili powder, and cumin, into meat mixture and cook until ground beef is cooked completely and veggies are tender.
- Pour enchilada sauce, diced tomatoes and kidney beans into the pan. Stir, cover, and continue cooking over low heat and simmer for 45 minutes to an hour until the meat is fork tender, stirring occasionally.
- Add chili to individual bowls or bread bowls, if desired, and enjoy.
Here are a few pics that are perfect to save to your favorite Pinterest boards on Pinterest. Also, you can follow us on Pinterest, Facebook and Instagram. Remember to “like” or “follow” us on all social media.
Leave a Reply