Who doesn't love a big bowl of warm and comforting chili? We especially like this one because it uses affordable beef chuck roast and calls for chipotle peppers in Adobo sauce. This is the perfect excuse to buy chuck roast and make a satisfying meal. We can almost guarantee it will get the stamp of approval by even your pickiest chili eaters—no beans or corn in this chili recipe.
Masa Harina corn flour gets stirred into this hearty chuck roast chili recipe as a thickener (it also makes it super glossy). Look for this traditional ingredient with Mexican foods in your local supermarket. Make a big batch of this chili and let every diner customize their bowl with toppings like cheese, sour cream, fresh jalapeños, cilantro, and diced avocado. Double the recipe to make 12 servings. This versatile slow cooker chili recipe will become your new go-to dinner.
Ingredients
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3 tablespoon vegetable oil
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3 pound boneless beef chuck roast, trimmed and cut into 1/2-inch pieces
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Black pepper
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1 ½ cup chopped onions
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4 cloves garlic, minced
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1 tablespoon ground cumin
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1 ½ - 2 teaspoon ground ancho chile pepper
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3 cup reduced-sodium beef broth
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1 (14.5-ounce can) diced tomatoes, undrained
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1 cup crushed tortilla chips or 1/3 cup masa harina
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2 canned chipotle peppers in adobo sauce, finely chopped
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2 tablespoon tomato paste
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Salt
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Toppings, such as sour cream, shredded cheddar cheese, sliced fresh jalapeño chile peppers, and/or chopped fresh cilantro
Directions
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In a 12-inch skillet heat 1 Tbsp. of the oil over medium-high. Sprinkle the chuck roast with black pepper. Add one-third of the meat to skillet and cook until browned. Remove the meat. Repeat two more times with the remaining oil and meat.
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Transfer all of the browned meat to a 5- to 6-qt. slow cooker.
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In a skillet cook the onions and garlic 4 minutes or until the onions are tender, stirring occasionally (add additional oil if needed). Add the cumin and ground ancho pepper; cook and stir for 1 minute more.
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Add the onion mixture to meat in cooker. Stir in the next five ingredients (through the tomato paste).
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Cover and cook on low 8 to 10 hours or high 4 to 5 hours or until the meat is tender. Season to taste with salt and additional black pepper.
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Serve with desired toppings like shredded cheese, sour cream, sliced jalapeños, or fresh cilantro.
Test Kitchen Tip: If you prefer, use 2 lb. ground beef instead of the chuck roast; omit oil. Cook ground beef with onions and garlic until meat is browned. Drain off fat. Add cumin and ground ancho pepper; cook and stir 1 minute more. Transfer mixture to slow cooker. Stir in next five ingredients (through tomato paste). Cook and serve as directed.
Pressure Cooker Variation
Use a 6-qt. electric or stove-top pressure cooker. Sprinkle chuck roast meat with black pepper. For electric cooker, use sauté setting to brown meat, one-third at a time, in oil; for stove-top cooker, brown meat, one-third at a time, in oil directly in pot. Stir in next nine ingredients (through tomato paste). Lock lid in place. Set electric cooker on high pressure to cook 20 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 20 minutes. Remove from heat. For electric or stove-top cooker, let stand to release pressure naturally, at least 15 minutes. If needed, carefully open steam vent to release any remaining pressure. Open lid carefully. Season the chuck roast chili recipe to taste with salt and additional black pepper. Serve with desired toppings.
Nutrition Facts (per serving)
| 707 | Calories |
| 48g | Fat |
| 21g | Carbs |
| 50g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 707 | |
| % Daily Value * | |
| Total Fat 48g | 62% |
| Saturated Fat 18g | 90% |
| Cholesterol 168mg | 56% |
| Sodium 872mg | 38% |
| Total Carbohydrate 21g | 8% |
| Total Sugars 4g | |
| Protein 50g | 100% |
| Vitamin C 15mg | 17% |
| Calcium 188mg | 14% |
| Iron 6.6mg | 37% |
| Potassium 1001mg | 21% |
| Fatty acids, total trans 2g | |
| Folate, total 23.3mcg | |
| Vitamin B-12 6.9mcg | |
| Vitamin B-6 1.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.