This Slow Cooker Chuck Roast Chili, also known as chili con carne, features tender chunks of beef simmered with beans, tomatoes, and smoky spices for a rich, hearty meal. Perfect for busy days, this comforting chili requires minimal prep and delivers maximum flavor.
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Slow Cooker Chuck Roast Chili (Chili Con Carne)
There’s something incredibly comforting about a bowl of homemade chili, especially when it’s packed with tender chunks of chuck roast and simmered to perfection in a slow cooker. This slow cooker chuck roast chili, also known as chili con carne, is rich, hearty, and full of robust flavors that develop over hours of slow cooking. Whether you’re cozying up on a cold evening or feeding a crowd on game day, this chili is sure to satisfy. With minimal prep and the convenience of a slow cooker, it’s a recipe you’ll find yourself returning to again and again.
If you are looking for some other chili options try my Classic Crockpot Chili which features ground beef or Crockpot White Chicken Chili.
Ingredients
- Chuck Roast – The star of this recipe is the chuck roast. Known for its rich marbling, chuck roast becomes incredibly tender when slow-cooked, absorbing all the spices and flavors in the chili. This is the same roast you would use for a pot roast, it might even say pot roast on the packaging. Any size between 2 1/2 and 3 pounds will work great.
- White Onions – White onions are a must in this recipe try to skip the sweet onion we want the punch and tang that the white onion has.
- Dark Kidney Beans – They can be drained but no need to rinse them.
- Tomato Sauce – A can of tomato sauce for flavor but also as a little bit of liquid to add.
- Tomato Paste – And tomato paste for flavor.
- Green Chilies – Green chilies typically come is mild or hot varieties so keep who you are serving in mind when you buy these.
- Chipotle Peppers in Adobo Sauce -These are usually in a small can, you will only need to use two but if you love it hot feel free to use three or four. Leftover chipotle peppers in the sauce can be frozen for future use.
- Spices – Chili Powder, Ground Cumin, Dried Oregano, Kosher Salt, Bay Leaf
- Worcestershire Sauce – This adds a great rich flavor to the dish.
- Brown Sugar – This evens out the heat created from the other ingredients so that the whole chili is evenly balanced.
- Garlic – For flavor, use fresh mined garlic if possible.
Instructions
This chili is straightforward to prepare, making it a great option for busy days.
Prepare the Meat: Start by cutting the chuck roast into 3-inch cubes. This will give you about six pieces, perfect for slow cooking. Add the meat directly to your crockpot.
Combine the Ingredients: Add the diced onions, drained dark 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 crockpot. Stir everything together to ensure the spices and ingredients are well combined.
Cook: Cover the crockpot and cook on low heat for 6 to 7 hours. During this time, the flavors will meld together beautifully, and the chuck roast will become tender and flavorful.
Shred the Meat: Before serving, remove the pieces of chuck roast from the crockpot. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the chili and stir to combine.
Serve: Ladle the chili into bowls and serve with your favorite toppings. Cheese, sour cream, chopped green onions, or a sprinkle of fresh cilantro are all excellent choices.
tips, tricks and questions
Choosing the Right Cut of Meat:
Beef chuck roast is ideal for this recipe due to its marbling, which renders down during slow cooking, making the meat tender and flavorful. If you can’t find chuck roast, you could substitute with beef stew meat, though the texture may be slightly different.
Spice Level
If you prefer a spicier chili, opt for hot green chilies and consider adding an extra chipotle pepper or a pinch of cayenne pepper. Conversely, for a milder version, use mild green chilies and reduce the chipotle peppers.
Make-Ahead and Storage:
This chili is even better the next day as the flavors continue to develop. Store leftover chili in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stove or in the microwave.
What sides go well with this chili?
Jalapeño Cornbread Muffins, Sweet Moist Cornbread, rice, or a simple green salad are all great side dishes to serve with chili. Tortilla chips for dipping or topping are also a popular choice. If you are part of the population that loves cinnamon rolls with their chili give my gingerbread cinnamon rolls a try.
What are some alternative toppings for serving?
In addition to cheddar cheese and sour cream, you can top your chili with diced avocado, fresh jalapeños, lime wedges, or a dollop of guacamole.
Variations
Feel free to make your own variations such as substituting with black beans or pinto beans instead of kidney beans. Use some bell peppers instead of the green chilies. Add some diced tomatoes if you like tomatoes. This is also a thick chili, if you like it more soupy feel free to add 1 to 2 cups of beef broth or chicken broth.
If you like this Chuck Roast Chili Recipe you might also like:
Slow Cooker Chuck Roast Chili
This slow cooker chuck roast chili is a hearty, flavorful dish with tender beef, beans, and smoky spices, perfect for cozy, effortless meals.
Ingredients
- 2½ to 3 pound chuck roast
- 2 white onions, diced
- 2 15oz dark kidney beans, drained
- 15oz can tomato sauce
- 6oz can tomato paste
- 4.5oz 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
- Cut the chuck roast into 3 inch cubes, making about 6 pieces. Add to the crockpot.
- Add the diced onion, drained dark kidney beans, tomato sauce, tomato paste, chopped green chilies, the chopped chipotle peppers, chili powder, cumin, oregano, salt, worcestershire sauce, brown sugar, bay leaf, and minced garlic to the crockpot with the roast. Mix everything together to combine.
- Cover and cook on low 6 to 7 hours.
- Before serving remove the pieces of the chuck roast. Shred into bite size pieces and transfer back to the chili and stir in.
- Serve with cheese, sour cream, and any other of your favorite chili toppings.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 806Total Fat: 37gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 188mgSodium: 1265mgCarbohydrates: 51gFiber: 12gSugar: 17gProtein: 71g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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