There are few dishes as universally comforting and satisfying as a big, steaming bowl of chili. And when that chili is built around the rich, beefy flavor of slow-cooked chuck roast, it transcends mere comfort food and becomes an event. I remember the first time I decided to swap out the usual ground beef for chunks of chuck roast in my family’s go-to chili recipe. The transformation was astounding. The aroma alone, as it simmered away for hours, was enough to draw everyone to the kitchen, their anticipation building. When it was finally ready, the beef was so incredibly tender it practically melted in our mouths, each spoonful a perfect blend of deep, savory meat, smoky spices, and hearty beans. My kids, who can be picky eaters, devoured their bowls and even asked for seconds – the ultimate seal of approval! Since that day, this Chuck Roast Chili has become a staple in our home, especially during chilly autumn evenings or for game day gatherings. It’s a recipe that’s not just about feeding the family; it’s about creating warmth, sharing joy, and making memories, one delicious bowl at a time.

The Ultimate Chuck Roast Chili: A Recipe for Hearty Perfection

This recipe is designed to deliver a rich, deeply flavored chili with incredibly tender beef. The secret lies in searing the chuck roast for a good crust and then letting it slow cook to perfection.

Ingredients: Crafting Your Flavor Base

Here’s what you’ll need to create this show-stopping chili:

For the Chuck Roast & Initial Searing:
- 1 tablespoon olive oil or avocado oil
- 2.5 – 3 lbs boneless chuck roast, trimmed of excess fat and cut into 1.5 to 2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Aromatics & Vegetables:
- 1 large yellow onion, chopped (about 1.5 cups)
- 2 bell peppers (any color combination, e.g., one red, one green), cored, seeded, and chopped (about 2 cups)
- 4-6 cloves garlic, minced (about 2 tablespoons)
- 1-2 jalapeño peppers, minced (seeds removed for less heat, optional)
Spices & Seasonings – The Heart of the Chili:
- 1/4 cup chili powder (use a good quality blend)
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon cocoa powder (unsweetened, for depth)
- 1/2 teaspoon cayenne pepper (or more, to taste, optional)
- 1 teaspoon kosher salt (or to taste, adjust after cooking)
- 1/2 teaspoon black pepper (or to taste)
Liquids & Tomatoes:
- 1 (28-ounce) can crushed tomatoes (fire-roasted if available, for extra flavor)
- 1 (15-ounce) can diced tomatoes, undrained (fire-roasted preferred)
- 1 (6-ounce) can tomato paste
- 2 cups beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar (or red wine vinegar)
Beans & Thickeners:
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 tablespoons masa harina (corn flour), mixed with 1/4 cup warm water (optional, for thickening)
Optional Garnishes (for serving):
- Shredded cheddar cheese or Monterey Jack cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Sliced green onions or chives
- Crushed tortilla chips
- Diced avocado
- Lime wedges

Instructions: Step-by-Step to Chili Heaven

Follow these instructions carefully for the best results. Patience during the slow cooking process is key!

Prepare and Sear the Chuck Roast:
- Pat the chuck roast cubes dry with paper towels. Season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Once the oil is shimmering, add the chuck roast cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear on all sides until deeply browned, about 2-3 minutes per side. This step is crucial for developing deep flavor.
- Remove the seared beef from the pot and set aside on a plate. Do not clean the pot; the browned bits (fond) are packed with flavor.
Sauté Aromatics:
- Reduce the heat to medium. Add the chopped onion and bell peppers to the same pot. Sauté for 5-7 minutes, stirring occasionally, until softened and the onions are translucent. If the bottom of the pot seems too dry or bits are burning, add a tablespoon or two of beef broth to deglaze.
- Add the minced garlic and jalapeño (if using) to the pot. Sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
Bloom the Spices:
- Add the chili powder, cumin, smoked paprika, oregano, cocoa powder, and cayenne pepper (if using) to the pot with the vegetables.
- Stir constantly and cook for 1-2 minutes until the spices are fragrant. This “blooming” process enhances their flavor.
Combine and Simmer (Slow Cooker Method):
- Transfer the seared chuck roast (and any accumulated juices) and the sautéed vegetable-spice mixture to a large slow cooker (6-quart or larger).
- Stir in the crushed tomatoes, diced tomatoes (undrained), tomato paste, beef broth, Worcestershire sauce, and apple cider vinegar. Add the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Stir everything well to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chuck roast is fork-tender and shreds easily.
Combine and Simmer (Stovetop/Dutch Oven Method):
- Return the seared chuck roast (and any accumulated juices) to the Dutch oven with the vegetable-spice mixture.
- Stir in the crushed tomatoes, diced tomatoes (undrained), tomato paste, beef broth, Worcestershire sauce, and apple cider vinegar. Add the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 2.5 – 3.5 hours, or until the chuck roast is fork-tender. Stir occasionally, scraping the bottom to prevent sticking, and add more beef broth if it becomes too thick.
Shred the Beef and Add Beans:
- Once the chuck roast is tender, remove the large pieces from the slow cooker or pot and place them on a cutting board. Using two forks, shred the beef into bite-sized pieces.
- Return the shredded beef to the chili.
- Stir in the rinsed and drained kidney beans and black beans.
Thicken and Final Simmer (Optional):
- If you prefer a thicker chili, mix the masa harina with 1/4 cup of warm water to create a smooth slurry. Stir this slurry into the chili.
- Continue to cook (on HIGH in the slow cooker or over low heat on the stovetop) for another 20-30 minutes, uncovered, allowing the chili to thicken slightly and the flavors to meld further.
Taste and Adjust:
- Taste the chili and adjust seasonings as needed. You might want to add more salt, pepper, chili powder, or a pinch of sugar to balance acidity if necessary. A squeeze of fresh lime juice can also brighten the flavors.
Rest and Serve:
- Let the chili rest for at least 15-20 minutes before serving. This allows the flavors to meld even further. Chili is often even better the next day!
- Serve hot, garnished with your favorite toppings.

Nutrition Facts (Estimated)

Servings: Approximately 8-10 generous servings
Calories per serving: Approximately 450-550 calories (This is an estimate and can vary based on the exact cut of beef, fat content, and optional additions/toppings.)

This chili is packed with protein from the beef and beans, fiber from the beans and vegetables, and a good dose of vitamins and minerals. It’s a well-rounded, satisfying meal.

Preparation Time: A Labor of Love

Active Preparation Time: 30-40 minutes (chopping vegetables, searing beef, sautéing)
Cooking Time (Slow Cooker): 6-8 hours on LOW, or 3-4 hours on HIGH
Cooking Time (Stovetop/Dutch Oven): 2.5 – 3.5 hours
Total Time: Approximately 3.5 to 8.5 hours, depending on the cooking method chosen.

While it takes time, most of it is hands-off simmering, allowing those incredible flavors to develop.

How to Serve: Elevate Your Chili Experience

Serving chili is an art form, and the right accompaniments can take it from great to extraordinary. Here are some ideas:

Classic Toppings Bar: Set out small bowls of:
- Cheese: Shredded sharp cheddar, Monterey Jack, Colby Jack, or a Mexican blend.
- Creaminess: Sour cream, plain Greek yogurt, or a drizzle of Mexican crema.
- Freshness: Chopped fresh cilantro, sliced green onions or chives, finely diced red onion.
- Crunch: Crushed tortilla chips, Fritos, or oyster crackers.
- Heat: Sliced fresh or pickled jalapeños, a dash of your favorite hot sauce.
- Zest: Lime wedges for squeezing over the top.
- Richness: Diced avocado.
On the Side:
- Cornbread: A classic pairing! Sweet or savory cornbread, muffins, or a skillet version.
- Rice: Serve the chili over a bed of fluffy white or brown rice to soak up the delicious sauce.
- Baked Potatoes: Chili makes an excellent topping for a hearty baked potato.
- Salad: A simple green salad with a light vinaigrette can provide a refreshing contrast.
- Crusty Bread: Perfect for dipping and mopping up every last bit of chili.
Presentation:
- Serve in deep, rustic bowls.
- A dollop of sour cream swirled into the chili before adding other toppings looks appealing.
- Garnish generously – a vibrant presentation makes it even more enticing.

Additional Tips for Chili Perfection

Don’t Skip the Sear: Searing the chuck roast cubes before slow cooking is non-negotiable for maximum flavor. The Maillard reaction creates a deep, beefy crust that translates to a richer chili. Work in batches to ensure each piece gets good contact with the hot pan.
Toast Your Spices: Briefly toasting the dried spices (chili powder, cumin, paprika, oregano) in the pot with the sautéed aromatics before adding liquids “blooms” them, intensifying their aroma and flavor. Be careful not to burn them.
Deglaze the Pot: After searing the beef and sautéing the vegetables, there will be browned bits (fond) stuck to the bottom of the pot. Deglaze the pot by adding a splash of beef broth or even a little red wine and scraping these bits up. They are concentrated flavor bombs.
Patience is a Virtue (Let it Rest!): Like many stews and braises, chili flavors meld and deepen over time. If you can, make it a day ahead. If not, at least let it rest for 20-30 minutes after cooking before serving. The improvement in taste is noticeable.
Adjust Heat to Your Liking: This recipe has a moderate warmth. To increase the heat, add more cayenne pepper, include the seeds from your jalapeños, or add a pinch of red pepper flakes. For a milder version, omit the cayenne and jalapeño entirely. You can also offer hot sauce on the side for individual customization.

FAQ Section: Your Chuck Roast Chili Questions Answered

Q1: Can I use a different cut of beef for this chili?
A1: Absolutely! While chuck roast is ideal for its marbling and tenderness after slow cooking, you could also use beef brisket (it will also need long, slow cooking), short ribs (very rich and tender), or even stew meat (though quality can vary). Avoid lean cuts like round roast, as they can become dry and tough even with slow cooking. If using ground beef, brown it thoroughly and drain off excess fat before proceeding with adding aromatics and spices. The cooking time will be significantly shorter for ground beef chili.

Q2: Can I make this Chuck Roast Chili on the stovetop instead of a slow cooker?
A2: Yes, you certainly can! The instructions include a stovetop/Dutch oven method. After searing the beef and sautéing the aromatics and spices in a large, heavy-bottomed Dutch oven, return the beef to the pot, add the liquids and tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 to 3.5 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking and add more broth if needed.

Q3: How do I store and reheat leftover chili?
A3: Let the chili cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions. You may need to add a splash of water or beef broth if it has thickened too much.

Q4: Can I freeze Chuck Roast Chili?
A4: Yes, this chili freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. It can be frozen for up to 3-4 months for best quality. Thaw overnight in the refrigerator before reheating. Some people find that beans can change texture slightly upon freezing and thawing, but it’s generally not a major issue in a hearty chili.

Q5: My chili isn’t thick enough. How can I thicken it?
A5: There are several ways to thicken chili:
* Masa Harina Slurry: As mentioned in the recipe, mix 2 tablespoons of masa harina (corn flour) with 1/4 cup of warm water to form a smooth paste. Stir it into the chili during the last 20-30 minutes of cooking.
* Cornstarch Slurry: Mix 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir into the simmering chili and cook for a few minutes until thickened.
* Simmer Uncovered: Simply remove the lid and let the chili simmer gently for an extra 20-30 minutes, allowing some of the excess liquid to evaporate.
* Mash Some Beans: Remove about a cup of beans from the chili, mash them with a fork, and stir them back in. The starches from the beans will help thicken it.
* Add Crushed Tortilla Chips: Towards the end of cooking, stir in a handful of finely crushed tortilla chips. They will dissolve and help thicken the chili while adding a subtle corn flavor.

Chuck Roast Chili Recipe