Zesty flavors and tender chuck roast come together in this unforgettable chili recipe that’s perfect for any season.
Why This Recipe Works
- The chuck roast becomes incredibly tender and flavorful after slow cooking, making it the star of the dish.
- A blend of spices gives this chili a deep, complex flavor that’s not too spicy but packed with warmth.
- It’s a one-pot meal that’s both easy to make and easy to clean up, perfect for busy weeknights or lazy weekends.
Ingredients
- 2 lbs chuck roast, cut into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups beef broth
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Chuck Roast
Heat the olive oil in a large pot over medium-high heat. Add the chuck roast cubes and brown them on all sides, about 5 minutes. This step is crucial for locking in those juicy flavors.
Step 2: Sauté the Aromatics
Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes. The aroma at this point will have you dreaming of dinner.
Step 3: Spice It Up
Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to toast the spices, releasing their full potential.
Step 4: Simmer to Perfection
Add the diced tomatoes, kidney beans, and beef broth to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the chuck roast is fork-tender.
Step 5: Serve and Enjoy
Once the chili is thick and the meat is tender, it’s ready to serve. Ladle into bowls and top with your favorite garnishes like shredded cheese, sour cream, or green onions.
Tips and Tricks
For an even deeper flavor, consider browning the meat in batches to avoid overcrowding the pot. This ensures each piece gets a perfect sear. If you’re short on time, a pressure cooker can reduce the cooking time significantly. Lastly, letting the chili sit for a few hours or overnight can enhance the flavors, making it even more delicious the next day.
Recipe Variations
- For a smoky twist, add a chipotle pepper in adobo sauce.
- Swap the kidney beans for black beans or pinto beans for a different texture.
- Add a splash of beer or coffee to the broth for an unexpected depth of flavor.
- Vegetarians can substitute the chuck roast with mushrooms or lentils for a hearty meat-free version.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Absolutely! After browning the meat and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The slow cooker method is perfect for hands-off cooking.
How can I thicken the chili if it’s too watery?
If your chili is too thin, you can simmer it uncovered for an additional 20-30 minutes to reduce the liquid. Alternatively, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the chili to thicken it quickly.
Can I freeze this chili?
Yes, this chili freezes beautifully. Cool it completely before transferring to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Summary
This chuck roast chili is a comforting, flavorful dish that’s perfect for any occasion. With tender meat, a rich broth, and customizable spice levels, it’s sure to become a family favorite.