Slow Cooker Chuck Roast Chili Recipe

Introduction

This Slow Cooker Chuck Roast Chili is a hearty and flavorful dish perfect for cozy evenings. Tender chunks of beef blend beautifully with smoky chipotle and mild green chilies, creating a rich and comforting chili that’s easy to prepare.

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

1. Step 1: Cut the chuck roast into 3-inch cubes, making about 6 pieces. Add them to the slow cooker.
2. Step 2: 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 to the slow cooker with the roast. Stir everything together to combine well.
3. Step 3: Cover and cook on low for 6 to 7 hours, allowing the flavors to meld and the beef to become tender.
4. Step 4: Before serving, remove the chuck roast pieces from the slow cooker. Shred the beef into bite-sized pieces and return it to the chili. Stir to combine thoroughly.
5. Step 5: Serve hot with your favorite chili toppings such as shredded cheese, sour cream, or chopped onions.

Tips & Variations

• For extra heat, add an additional chipotle pepper or use hot green chilies instead of mild.
• If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to reduce the liquid.
• Substitute kidney beans with black beans or pinto beans for a different texture and flavor.
• Use fresh garlic instead of minced for a stronger garlic flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or microwave until heated through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of chuck roast?

Yes, you can use other cuts like brisket or stew meat, but chuck roast is ideal for slow cooking because it becomes tender and flavorful.

Do I need to soak the beans before adding them?

No, this recipe uses canned beans, which are already cooked and drained, so no soaking is necessary.

Slow Cooker Chuck Roast Chili Recipe

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★★★★★

4.8 from 50 reviews

This Slow Cooker Chuck Roast Chili is a hearty and flavorful meal perfect for chilly days. Tender chunks of chuck roast slow-cooked with kidney beans, tomatoes, chipotle peppers, and a blend of spices create a rich, smoky chili packed with depth and warmth. Using a slow cooker makes preparation easy and allows the flavors to meld beautifully over several hours.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 2½ to 3 pound chuck roast

Vegetables and Beans

• 2 white onions, diced
• 2 15oz cans dark kidney beans, drained
• 4.5oz chopped green chilies, mild or hot
• 5 cloves garlic, minced

Tomato Products

• 15oz can tomato sauce
• 6oz can tomato paste
• 2 chipotle peppers in adobo sauce, chopped

Spices and Seasonings

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 bay leaf
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar

Instructions

1. Prep the Chuck Roast: Cut the chuck roast into roughly 3 inch cubes, resulting in about 6 pieces. Place these pieces into your slow cooker.
2. Add Ingredients: Add the diced onions, drained kidney beans, tomato sauce, tomato paste, chopped green chilies, chopped chipotle peppers, chili powder, ground cumin, dried oregano, kosher salt, Worcestershire sauce, brown sugar, bay leaf, and minced garlic on top of the chuck roast in the slow cooker. Stir everything gently to combine all the ingredients evenly.
3. Slow Cook: Cover the slow cooker with its lid and set it to cook on the low setting for 6 to 7 hours. This slow and steady cooking process allows the meat to become tender and the flavors to meld beautifully.
4. Shred the Meat: Once cooking is complete, carefully remove the chuck roast pieces from the slow cooker. Shred the meat into bite-sized pieces using two forks and then return the shredded meat back to the chili. Stir well to combine it with the sauce and beans.
5. Serve: Ladle the chili into bowls and top with your favorite chili accompaniments such as shredded cheese, sour cream, sliced jalapeños, or fresh cilantro for an added burst of flavor and texture.

Notes

• Adjust the heat level by using 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.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• Serve with cornbread or warm tortillas for a complete meal.
• Use gluten-free Worcestershire sauce if a gluten-free diet is needed.

Keywords: slow cooker chili, chuck roast chili, easy chili recipe, slow cooker recipes, comfort food, bean chili, chipotle chili