The Very Best Chuck Roast Chili

This Chuck Roast Chili is full of fall-apart tender chuck roast and flavor that you won't believe. It's our go-to chili recipe in my house, and it will be in yours soon, too!

If you're looking for more cozy soups and stews for the chilly winter months, try our Guinness Beef Stew! It's another perfect recipe to use up chuck roast, and the meat gets just as tender as it does in the chili.

This chuck roast chili recipe will be on your normal dinner rotation in no time. It's so easy to put together and the leftovers will keep you fed all week.

I love to set out all kinds of toppings (more on those below!) and let everyone top their bowls how they like them. The leftovers are even better the next day, and this chili is the perfect topping for nachos, too.

Ingredients Needed

• Chuck Roast - We're using 2 pounds of chuck roast, cut into 1-inch cubes. The chuck roast becomes incredibly tender as it simmers
• Olive Oil - Used for browning the beef and sautéing the vegetables.
• Yellow Onions - You can also use white onions if that's what you have.
• Garlic - Fresh minced garlic is always best, but jarred garlic will work in a pinch.
• Tomato Paste - This helps thicken the chili and adds richness.
• Spices - The combination of chili powder, cumin, oregano, and smoked paprika creates that classic chili flavor we all love.
• Apple Cider Vinegar - Just a tablespoon brightens up all the flavors.
• Sugar - Balances out the acidity from the tomatoes and vinegar.
• Worcestershire Sauce - Adds a bit of depth that makes this chili taste like it's been simmering all day.
• Fire-Roasted Tomatoes - The smokiness from fire-roasted tomatoes takes this chili to the next level.
• Tomato Sauce - Helps create the perfect consistency.
• Beans - We use both pinto and kidney beans for texture and heartiness, but you can use your favorites.
• Beef Stock - Adds richness and helps create the perfect amount of liquid for simmering.

See the recipe card below for the full list of ingredients and instructions.

How to Make Chuck Roast Chili

1. Brown the beef. Add 2 tablespoons of olive oil to a dutch oven over medium-high heat. Pat the beef dry and season generously with salt and pepper. Working in batches, brown the beef for 2-3 minutes per side, then transfer to a plate.
2. Sauté the vegetables. Add the remaining tablespoon of olive oil to the pot if needed. Cook the onions until softened, about 5 minutes. Add the garlic and tomato paste, stirring to coat the veggies, and cook 2-3 minutes longer.
3. Simmer the chili. Add the browned beef and all remaining ingredients except the beans to the pot and stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 1 ½ – 2 hours, stirring occasionally.
4. Add the beans. Add in the beans of your choice and give everything a stir. Continue cooking for 1 hour, or until the beef is fall-apart tender.
5. Serve and enjoy. Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings.

Sara's Tips

• Be sure not to overcrowd the beef while you're browning it. If you try to cook too much at once, you risk steaming it instead of developing a nice crust.
• Don't skip patting the beef dry before browning—moisture is the enemy of a good sear.
• Cornbread is the perfect accompaniment for chili. Try our Cornbread Croutons, or make Mexican Cornbread or Toasted Cornbread to serve alongside your chuck roast chili!

Topping Ideas

• Shredded cheese (we love pepper jack cheese on chili, but cheddar or a Mexican blend work great, too)
• Sour cream
• Green onions or diced yellow onions
• Fresh cilantro
• Sliced avocados
• Cornbread croutons
• Fresh or pickled jalapenos
• Corn chips or tortilla chips

Storage Info

Store leftover chuck roast chili in an airtight container in the refrigerator for up to 5 days. The flavors get even better as it sits, so don't be surprised if day-two chili tastes better than day one.

You can also freeze this chili for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating on the stovetop.

More Beef Recipes You'll Love

• Slow Cooker Mexican Beef
• Blackened Ribeye Steak
• Smoked Beef Short Ribs
• Cajun Steak Bites

📖 Recipe

The Best Chuck Roast Chili Recipe

Sara

This Chuck Roast Chili is full of fall-apart tender chuck roast and flavor that you won't believe. It's our go-to chili recipe in my house, and it will be in yours soon, too!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 476 kcal

Ingredients

  

1x2x3x

• 3 Tablespoons olive oil
• 2 pounds beef chuck cubed into 1-inch cubes, room temperature
• 2 medium yellow onions diced
• 6 cloves garlic minced
• ¼ cup tomato paste
• 2 Tablespoons chili powder
• 2 Tablespoons ground cumin
• 1 Tablespoon dried oregano
• 1 Tablespoon smoked paprika
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon sugar
• 1 Tablespoon Worcestershire sauce
• 28 ounces diced fire-roasted tomatoes with juice
• 8 ounces tomato sauce
• 15 ounces pinto beans or beans of your choice, drained
• 15 ounces kidney beans or beans of your choice, drained
• 2 cups beef stock
• salt and pepper to taste

Instructions

 

• Add 2 tablespoons of the olive oil to dutch oven. Pat the surface of the beef dry, then season generously with salt and black pepper. Work in batches, browning 2-3 minutes per side. Transfer to a plate and set aside.
• Add the remaining 1 tablespoon of olive oil to the same pot if needed. Cook the onions until softened, about 5 minutes. Add the garlic and tomato paste to the pot, stirring to coat the veggies. Cook about 2-3 minutes longer.
• Add the beef and all remaining ingredients except the beans into the pot and stir to combine. Bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer 1 ½ – 2 hours, stirring occasionally.
• Add in the beans of your choice and give everything a stir. Continue cooking for 1 hour, or until the beef is fall-apart tender.

Notes

Top with cheese, sour cream, corn chips, green onions, sliced avocado, and sliced jalapenos. 

Nutrition

Serving: 1bowlCalories: 476kcalCarbohydrates: 42gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 78mgSodium: 630mgPotassium: 1262mgFiber: 12gSugar: 8gVitamin A: 1715IUVitamin C: 10mgCalcium: 146mgIron: 8mg

Keyword chuck roast chili

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