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If you love a big ol’ bowl of hearty chili, this Chuck Roast Chili is about to become your new favorite! We’re talking tender chunks of chuck roast, seasoned ground beef, and beans simmered in a rich, smoky tomato sauce with a splash of beer and plenty of spices. Honey, grab your biggest pot because we’re making some GOOD chili!
If you love chuck roast, make my French onion pot roast or Slow Cooker Mississippi Pot Roast next!
Alright y’all, I love a classic Dutch oven chili, but when I want something extra hearty, this chuck roast chili wins every time! This is the kind of stick-to-your-ribs dinner I crave when the weather gets chilly. Pile on the shredded cheese, sour cream, and all your favorite toppings, then serve it with a warm piece of honey butter cornbread. Whew! That’s pure comfort food right there!
Chuck Roast Chili Recipe Overview
- ⭐ Difficulty: Easy, One Pot Recipe
- 🕒 Prep Time: 25 minutes
- 🍲 Cook Time: About 3½ hours, depending on the size of your beef cubes
- 🧑🍳 Total Time: Approximately 3–4 hours
- 👪 Serves: Approximately 10–12 (and makes great leftovers!)
- 🥩 Made With: Chuck roast, ground beef, seasoned chili beans, canned stewed tomatoes, Modelo beer, Cajun seasoning, cocoa powder, and warm spices
- 🌶️ Why This Recipe is the Best: This isn’t your average ground beef chili! Two cuts of beef make it incredibly hearty, while beer, cocoa powder, and a blend of spices create a rich, deeply savory chili with just enough heat. Everything simmers together until the chuck roast is fall apart tender and the chili is thick and flavorful.
Table of Contents
Key Ingredients You’ll Need
(The full list of ingredients and measurements can be found in the recipe card below.)
- Beef chuck roast and 85/15 ground beef: chuck roast gives you big, tender pieces of beef, while ground beef adds richness and meaty flavor throughout the sauce. I prefer 85/15 ground beef to prevent the chili from being overly oily.
- Tomato paste and stewed tomatoes: Tomato paste gives the chili a rich, concentrated tomato flavor, while stewed tomatoes add moisture and texture.
- Beer adds a subtle malty flavor and helps balance the richness of the beef. I do this with my seafood boil recipe and it adds the best flavor. Modelo or Miller’s Lite are my faves. For an alcohol-free version, replace the beer with an equal amount of beef broth.
- Chili powder, cumin, and Cajun seasoning: This combination creates a savory, warming chili with just enough Southern flair. Be mindful of the salt in your Cajun seasoning!
- Cocoa powder, cinnamon, and brown sugar: My little flavor boosters! No, these do not make your chili taste sweet or like a spice cake. They just add a nice background flavor that goes so well with the beef.
- Seasoned chili beans: I use canned chili beans with their sauce for extra flavor and body. Don’t drain them! That seasoned liquid is part of what makes this chili so good.
How To Make Chuck Roast Chili
(The full list of ingredients and detailed instructions can be found in the recipe card below.)
Step 1: Sear the chuck roast. Cut the chuck roast into chunks. Season generously with salt, pepper, and garlic powder. Heat oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides. Remove and set aside.
Step 2: Brown the ground beef and vegetables. In the same pot, brown the ground beef, breaking it into crumbles. Drain excess grease, then add the onions, bell pepper, and jalapeño. Cook until softened, about 5–7 minutes. Stir in the garlic and cook for another minute. Add the tomato paste, spices, cocoa powder, and brown sugar. Stir and cook for 1–2 minutes until fragrant and the tomato paste darkens slightly.
Step 3: Simmer until tender. Add the stewed tomatoes, chili beans (with their liquid), beef broth, beer, and liquid smoke. Stir together and bring to a boil, then add the beef chunks back into the pot. Cover with a lid and reduce to low heat. Simmer for 3-3½ hours, stirring occasionally, until the beef is fork-tender and the chili has thickened.
Step 4: Garnish and serve. Break up any chunks of beef by pressing with a spoon (it should be super tender at this point). Serve hot with shredded cheese, sour cream, avocado, red onion, and cilantro!
Britney’s Pro Tips
- Choose well-marbled chuck roast. Look for beef with thin streaks of fat running through it. That marbling and connective tissue help the meat stay flavorful during the long simmer.
- Don’t skip browning the meat. Searing creates those flavorful browned bits that help give your chili a rich, savory foundation.
- Keep the simmer low and slow. A hard boil won’t make chuck roast tender any faster. Gentle heat and time allow the connective tissue to soften while keeping the meat juicy.
- Let the chili rest. If you have time, let it sit for 15–20 minutes before serving. The flavors settle, and the chili thickens slightly as it cools.
What to Serve With Chuck Roast Chili
A big bowl of this chili is practically a meal on its own, but you already know I love a good side dish! Serve it with honey butter cornbread, Southern skillet cornbread, or my homemade cornbread biscuits.
For toppings, I love shredded cheddar cheese, a big dollop of sour cream, diced avocado, finely chopped red onion, and fresh cilantro. You can also add sliced jalapeños, crushed tortilla chips, or a squeeze of lime for a little extra flavor.
Storing Leftovers
Store leftover chuck roast chili in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months. To reheat, warm the chili in a saucepan over medium-low heat until heated through, adding a splash of beef broth if it’s too thick. I actually love making this chili a day ahead because the flavors have more time to come together!
Chuck Roast Chili Recipe FAQs
Yes! Replace the 12 ounces of beer with additional beef broth. The chili will still be rich and flavorful, although you’ll lose some of the malty flavor the beer provides.
If your chili is thinner than you’d like, remove the lid and let it simmer uncovered for another 15–20 minutes, stirring occasionally. This allows some of the liquid to evaporate and creates a thicker, richer sauce. You can also mash a few of the chili beans against the side of the pot and stir them back in for extra thickness without adding flour or cornstarch.
Chuck roast typically needs about 3–3½ hours of gentle simmering to become fork-tender, depending on the size of the beef chunks. The key is to cook it low and slow so the connective tissue has time to break down. If the beef is still tough, don’t panic! Give it another 20–30 minutes and check again. You’ll know it’s ready when the meat easily pulls apart when gently pressed with a spoon or fork.
Nope! Unsweetened cocoa powder adds earthy depth and complements the chili spices without making the finished dish taste like a chocolate dessert. Just make sure you’re using unsweetened cocoa powder, not hot chocolate mix.
Yes! Brown the chuck roast and ground beef first, then sauté the vegetables and cook the tomato paste and spices as directed. Transfer everything to a large slow cooker and cook on LOW for approximately 7–8 hours, or until the chuck roast is fork-tender. A very full slow cooker or larger beef cubes may require additional time.
Yes, and I actually love this recipe for meal prep! Make it a day ahead, refrigerate it, and gently reheat before serving. The sauce may thicken in the refrigerator, so add a splash of broth if needed.
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Chuck Roast Chili
Equipment
Ingredients
- 2 lb Beef Chuck Roast
- Salt, Pepper, and Garlic Powder, (for seasoning the chuck roast)
- 2 tbsp Vegetable Oil
- 2 Yellow Onion, (diced)
- 1 Green Bell Pepper
- 2 Jalapenos, (diced, remove seeds if you prefer a less spicy chili)
- 2 lbs 85/15 Ground Beef
- 5 cloves Garlic, (diced)
- 6 oz Tomato Paste
- 1 tbsp Cajun Seasoning
- 1 tbsp Onion Powder
- 2 tsp Garlic Powder
- 2 tsp Cumin
- 2 tbsp Chili Powder
- 1 tsp Cinnamon
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tbsp Unsweetened Cocoa Powder
- 2 tbsp Brown Sugar
- 14.5 oz Stewed Tomatoes, (you can also use fire roasted tomatoes if unable to find)
- 1 tsp Liquid Smoke
- (2) 15.5 oz Seasoned Chili Beans, (do not drain)
- 2 cup Beef Broth
- 12 oz Beer, (I prefer Modelo or Miller Lite)
Instructions
- Pat chuck roast dry with paper towels and cut into chunks. Season generously with salt, black pepper, and garlic powder, enough to cover the roast. 2 lb Beef Chuck Roast Salt, Pepper, and Garlic Powder
- Heat 2 tablespoons of oil in a large Dutch oven (preferably 8 quarts) over medium-high heat. Working in batches, sear the chuck roast for 2–3 minutes per side until a deep brown crust develops. Transfer to a plate and set aside. The beef doesn't need to be cooked through at this point. 2 tbsp Vegetable Oil
- Add the diced onions, green bell pepper, and minced jalapeño. Cook for 5–7 minutes, stirring occasionally, until the onions become translucent and the vegetables begin to soften. Then add ground beef and continue to cook until no longer pink. Add the minced garlic and cook for another 30–60 seconds until fragrant. 2 Yellow Onion 1 Green Bell Pepper 2 Jalapenos 2 lbs 85/15 Ground Beef 5 cloves Garlic
- Stir in the tomato paste, Cajun seasoning, onion powder, garlic powder, cumin, chili powder, cinnamon, kosher salt, black pepper, cocoa powder, and brown sugar. Cook for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly and the spices become fragrant. 6 oz Tomato Paste 1 tbsp Cajun Seasoning 1 tbsp Onion Powder 2 tsp Garlic Powder 2 tsp Cumin 2 tbsp Chili Powder 1 tsp Cinnamon 2 tsp Kosher Salt 1 tsp Black Pepper 1 tbsp Unsweetened Cocoa Powder 2 tbsp Brown Sugar
- Pour in the stewed tomatoes, seasoned chili beans (including their liquid), beef broth, Modelo beer, and liquid smoke. Stir well, scraping the bottom of the Dutch oven to release the flavorful browned bits. Return the seared chuck roast and any accumulated juices to the pot. 14.5 oz Stewed Tomatoes (2) 15.5 oz Seasoned Chili Beans 2 cup Beef Broth 12 oz Beer 1 tsp Liquid Smoke
- Bring the chili to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 3–3½ hours, stirring occasionally, until the chuck roast is fork-tender and the chili is thick and rich. The chili should bubble gently, not boil vigorously, and the beef should pull apart easily when pressed with a fork. If the beef is still tough, continue simmering and check every 20–30 minutes.
- Use a wooden spoon to gently break apart any large pieces of chuck roast, leaving plenty of hearty chunks throughout the chili. Allow the chili to rest for 10–15 minutes before serving. Ladle into bowls and top with shredded cheddar cheese, sour cream, diced avocado, red onion, cilantro, and sliced jalapeños.
Notes
- Choose well-marbled chuck roast. Look for beef with thin streaks of fat running through it. That marbling and connective tissue help the meat stay flavorful during the long simmer.
- Don’t skip browning the meat. Searing creates those flavorful browned bits that help give your chili a rich, savory foundation.
- Keep the simmer low and slow. A hard boil won’t make chuck roast tender any faster. Gentle heat and time allow the connective tissue to soften while keeping the meat juicy.
- Let the chili rest. If you have time, let it sit for 15–20 minutes before serving. The flavors settle, and the chili thickens slightly as it cools.
- My chuck roast is still tough. Don’t panic! Chuck roast needs time for its connective tissue to break down. If the beef isn’t fork-tender after 3 hours, keep simmering gently and check every 20–30 minutes until it pulls apart easily.
- My chili is too thin. Remove the lid and simmer uncovered for 15–20 minutes to allow some of the liquid to evaporate. You can also mash a few chili beans against the side of the pot to naturally thicken the sauce.
- My chili is too thick. Add beef broth, a little at a time, until you reach your desired consistency. Remember, chili naturally thickens as it cools!
- My chili is too spicy. Stir in a little extra tomato sauce or beans to mellow out the heat. Serving it with sour cream or shredded cheese also helps balance the spice.
- My chili tastes too acidic. Let it simmer a little longer to mellow the tomato flavor. If needed, add a small pinch of brown sugar, taste, and adjust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
