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Chuck Roast Chili

A steaming bowl of savory chuck roast chili topped with shredded cheese and a dollop of sour cream.
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A hearty, slow-simmered chili with tender chuck roast, perfect for game day or cold weather comfort.

Ingredients

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  • 2 lbs chuck roast, cubed
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups beef broth

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Brown the chuck roast cubes on all sides.
  2. Add onion, garlic, and bell pepper. Cook until softened.
  3. Stir in diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, paprika, salt, and pepper.
  4. Pour in beef broth and bring to a simmer.
  5. Cover and cook on low heat for 2-3 hours, stirring occasionally, until the meat is tender.
  6. Serve hot with your favorite toppings.

Notes

  • For extra spice, add a diced jalapeño.
  • Top with shredded cheese, sour cream, and green onions.
  • This chili pairs well with cornbread.

Nutrition

Find it online: https://kitchenuser.net/chuck-roast-chili-recipe-tender-beef-comfort-food/