Description
This Slow Cooker Chuck Roast Chili is a hearty and flavorful dish perfect for cozy meals. Tender chuck roast is slow-cooked with kidney beans, tomatoes, chilies, and a blend of spices to create a rich and satisfying chili that’s easy to prepare and sure to please a crowd.
Ingredients
Scale
Main Ingredients
- 2½ to 3 pound chuck roast
- 2 white onions, diced
- 2 (15 oz) cans dark kidney beans, drained
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 4.5 oz chopped green chilies, mild or hot
- 2 chipotle peppers in adobo sauce, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 bay leaf
- 5 cloves garlic, minced
Instructions
- Prepare the Chuck Roast: Cut the chuck roast into approximately 3-inch cubes, yielding about 6 pieces. Place the pieces into the slow cooker.
- Add the Remaining Ingredients: Add the diced onions, drained kidney beans, tomato sauce, tomato paste, chopped green chilies, chopped chipotle peppers, chili powder, cumin, oregano, salt, Worcestershire sauce, brown sugar, bay leaf, and minced garlic on top of the chuck roast in the slow cooker. Mix gently to combine all ingredients evenly.
- Slow Cook the Chili: Cover the slow cooker and cook on the low setting for 6 to 7 hours, allowing the flavors to meld and the meat to become tender.
- Shred the Meat: Before serving, remove the chuck roast pieces from the chili. Shred the meat into bite-sized pieces using two forks. Return the shredded meat to the slow cooker and stir it back into the chili for even distribution.
- Serve: Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped onions, or fresh cilantro.
Notes
- You can adjust the level of heat by choosing mild or hot green chilies and by adding more or fewer chipotle peppers.
- For a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
- This chili tastes even better the next day as flavors continue to develop.
- Serve with cornbread or over rice for a complete meal.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
