This Chuck Roast Chili is the ultimate comfort food; it’s rich, hearty, and packed with bold flavor. Tender chunks of beef, ground beef, beans, onions, and bell peppers, all simmered in a spicy, savory sauce that’ll make your kitchen smell amazing.
It’s the kind of homemade chili that hits the spot on a busy weeknight or keeps everyone happy on game day. And, the leftovers are great for chili dog sliders, so it’s like two meals in one.
Why You’ll Love This Recipe
- Super tender: The chuck roast cooks up melt-in-your-mouth tender, soaking in all those bold spices and rich flavors.
- Protein: A mix of ground beef and kidney beans provides a rich source of protein and a hearty texture.
- Creative use of enchilada sauce: The smoky, savory spices pair perfectly with the deep flavor of the enchilada sauce; it’s a great way to use this pantry staple without making traditional beef and bean enchiladas.
- Great for meal prep: The leftovers taste even better the next day, making it ideal for meal prep throughout the week.
Jump to:
Ingredients
- Beef chuck roast: The chuck roast is well-marbled, so it becomes incredibly tender and flavorful when simmered low and slow.
- All-purpose flour: Coating the beef in flour before browning helps it develop a golden crust and thickens the chili just slightly as it cooks.
- Ground beef: Adding ground beef enhances the beef flavor and increases the protein content of this shredded beef chili. I recommend using lean to help keep the chili from getting greasy.
- Peppers: Jalapenos and bell peppers added a little kick and an extra flavor to your hearty chili.
- Chili powder: This adds the classic chili flavor to your dish.
- Ground cumin: Cumin brings warmth and a subtle nuttiness to the chili.
- Cayenne pepper: This spice adds heat to your chili. You can use more or less to suit your taste buds.
- Enchilada sauce: Using enchilada sauce gives the chili a rich, slightly tangy base that’s already packed with flavor and spices.
- Diced tomatoes: Tomatoes add a bright flavor and a little extra vegetable punch.
- Dark red kidney beans: Kidney beans retain their shape and texture in the chili, absorbing the flavors of the spices.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make it mild: To make this chili recipe with chuck roast mild, omit the jalapenos and cayenne pepper.
- Chorizo: For even more flavor, consider using hot sausage or chorizo instead of ground beef. This swap really increases the flavor,
- Tomatoes: Out of diced tomatoes? Avoid a trip to the store, and use stewed tomatoes or crushed tomatoes as an alternative.
- Swap the beans: Black beans, pinto beans, or leftover charro beans can be used as a substitute for the kidney beans.
How to Make Chuck Roast Chili
Ready to get cooking? Grab your Dutch oven and ingredients, and follow these simple instructions to enjoy this hearty chili with your family in no time.
- Step 1: Coat the roast. In a large sealable bag, combine flour, salt, and pepper. Add the roast pieces, seal the bag, and shake to coat evenly. Shake off excess flour.
- Step 2: Brown the meat. Heat the oil over medium heat. Add the coated roast pieces and brown them on all sides.
- Step 3: Add ground beef + veggies. Add the ground beef, onion, bell pepper, jalapeño, and garlic. Cook until the ground beef is fully cooked and the vegetables are tender.
- Step 4: Spice it up. Sprinkle in chili powder, cumin, and cayenne. Pour in the enchilada sauce, diced tomatoes, and kidney beans. Simmer for 45 minutes to 1 hour, until the roast is fork-tender.
- Step 5: Serve. Ladle the chili into bowls or hollowed-out bread bowls. Serve with crackers or homemade tortilla chips.
Expert Tips
- Sear the roast: Don’t skip browning the roast well; the sear really brings the flavor.
- Prevent scorching: Stir occasionally while simmering to prevent anything from sticking or burning to the bottom.
- Adjust the thickness: If the chili seems too thick, add a bit of beef broth or water during the simmering process.
- Adjust the seasoning: Taste and adjust the seasonings before serving. You can add more salt and pepper as needed at the end.
- Use the right pot: A Dutch oven or large heavy-bottomed skillet works best for this chili with chuck roast.
- Trim off the fat: To prevent your chili from being overly greasy, ensure that you remove as much excess fat as possible from the chuck roast.
Storage Directions
- Storing: Place leftovers of this beef chuck chili recipe in an airtight container in the refrigerator. They’ll stay good for up to four days. Try using your leftovers to make chili cheese Fritos.
- Freezing: You can freeze the chili for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a pot over medium heat, stirring occasionally, until heated through. Or microwave in 30–60 second intervals, stirring between each interval.
Serving Suggestions
- Garnish with shredded cheese, sour cream, green onions, cilantro, or your favorite chili toppings.
- Pair pot roast chili with cornbread, saltine crackers, corn fritters, or jalapeño cheddar biscuits.
- Serve with a simple green salad, broccoli salad, or coleslaw to lighten up the dish.
Recipe FAQs
Yes, this recipe is great in the slow cooker. Simply sear the beef, cook the ground beef, and then add all the remaining ingredients to the crockpot. Cook on low for 6 to 8 hours.
I think that kidney beans or chili beans are the best for this chuck roast chili recipe.
Yes, if you don’t have a chuck roast, you can use stew meat or sirloin tip roast cut into cubes.
Try This Delicious Beef Chili Recipe Today
This beef 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 Chuck Roast Recipes
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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.
Notes
- Sear the roast: Don’t skip this step! Browning the meat first adds a great deal of flavor to the chili.
- Prevent scorching: Stir the mixture occasionally while it simmers, as tomato products are prone to sticking and burning.
- Adjust the thickness: If it’s looking a little too thick, splash in some beef broth or water until it’s just right.
