If you are craving a hearty, comforting meal that feels like a warm hug on a chilly day, this Slow Cooker Chuck Roast Chili Recipe is about to become your new best friend. It transforms a simple chuck roast into tender, flavor-packed chunks swimming in a rich, smoky chili sauce that balances just the right amount of heat and zest. Whether you’re feeding a family or hosting friends, this dish promises a satisfying bowl of goodness with minimal effort and maximum taste.
Ingredients You’ll Need
Gathering a handful of simple but essential ingredients is all it takes to whip up this delicious chili. Each item plays a key role, from infusing warmth and spice to creating a perfect, thick texture that clings lovingly to the tender chuck roast.
- Chuck roast (2½ to 3 pounds): The star of the show, this cut becomes beautifully tender after slow cooking.
- White onions (2, diced): Add sweetness and depth as they soften and blend into the sauce.
- Dark kidney beans (2 15oz cans, drained): Provide hearty bite and body to the chili.
- Tomato sauce (15oz can): Forms the rich, tangy base for the chili.
- Tomato paste (6oz can): Concentrates the tomato flavor and thickens the chili.
- Chopped green chilies (4.5oz can, mild or hot): Bring a subtle kick and vibrant color contrast.
- Chipotle peppers in adobo sauce (2, chopped): Impart smoky heat that wakes up the palate.
- Chili powder (2 tablespoons): Essential spice for that classic chili warmth.
- Ground cumin (1 tablespoon): Adds earthy, slightly nutty undertones.
- Dried oregano (1 teaspoon): Brings aromatic herbal notes.
- Kosher salt (1 teaspoon): Enhances all the flavors perfectly.
- Worcestershire sauce (2 tablespoons): Delivers umami complexity for extra depth.
- Brown sugar (1 tablespoon): Balances acidity with a touch of sweetness.
- Bay leaf (1): Infuses subtle earthiness during cooking.
- Garlic cloves (5, minced): A must for that bold, fragrant punch.
How to Make Slow Cooker Chuck Roast Chili Recipe
Step 1: Prepare the Chuck Roast
Start by cutting your chuck roast into roughly 3-inch cubes, which will later become succulent chunks of meat after hours in the crockpot. About six pieces usually do the trick and ensure even cooking throughout.
Step 2: Combine Ingredients in the Slow Cooker
Next, add all the other ingredients on top of the chuck roast: the diced onions, drained kidney beans, tomato sauce, tomato paste, green chilies, chipotle peppers, spices, Worcestershire sauce, brown sugar, bay leaf, and minced garlic. Give everything a gentle mix to combine the flavors but avoid breaking up the meat pieces.
Step 3: Slow Cook to Perfection
Cover your slow cooker and let the magic happen on low for 6 to 7 hours. During this time, the chuck roast will tenderize beautifully, soaking up all the spicy, smoky flavors from the sauce.
Step 4: Shred the Meat
Once cooked, carefully remove the chunks of chuck roast from the pot. Using two forks or your hands if cooled enough, shred the meat into bite-sized pieces and return it to the crockpot. Stir gently to mix the meat back into that heavenly chili sauce.
Step 5: Ready to Serve
Your Slow Cooker Chuck Roast Chili Recipe is now ready for you to enjoy straight from the crockpot with your favorite toppings and sides!
How to Serve Slow Cooker Chuck Roast Chili Recipe
Garnishes
Classic toppings like shredded cheese, sour cream, diced onions, and fresh cilantro elevate this chili to a next-level experience. For a little extra zing, try sliced jalapeños or a squeeze of lime juice to brighten those deep, smoky flavors.
Side Dishes
This chili pairs wonderfully with crusty bread or soft cornbread, perfect for scooping up every last bit. For a lighter contrast, a fresh green salad or roasted vegetables balance the rich, robust chili beautifully.
Creative Ways to Present
Serving this chili over baked potatoes or with a dollop of guacamole turns it into a complete, comforting meal. You can also fill warm tortillas for a tasty chili taco or layer it with cheese and chips for a loaded chili nachos platter that’s always a hit.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Slow Cooker Chuck Roast Chili Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen, making it even better the next day.
Freezing
This chili freezes wonderfully! Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating for a quick, satisfying meal on busy days.
Reheating
To reheat, warm the chili gently on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, just cover loosely to retain moisture and stir halfway through.
FAQs
Can I use a different cut of beef for this chili?
While chuck roast is ideal due to its fat content and tenderness after slow cooking, you can substitute brisket or stew meat if needed. Just expect slightly different textures.
How spicy is the Slow Cooker Chuck Roast Chili Recipe?
It has a mild to medium heat level thanks to the chipotle peppers and green chilies, but you can adjust by using more or fewer chipotles or choosing mild versus hot green chilies.
Can I make this chili in an Instant Pot?
Absolutely! Use the sauté function to brown the meat slightly first, then pressure cook on high for about 60 minutes, followed by natural pressure release for tender results.
Is this chili gluten-free?
Yes, the recipe is naturally gluten-free as long as you choose gluten-free Worcestershire sauce and check the labels on canned goods.
What’s the best way to thicken the chili if it’s too watery?
If your chili is thinner than you like, removing the lid during the last 30 minutes of cooking helps evaporate excess liquid, or stirring in a small amount of masa harina or cornmeal can add thickness and a subtle corn flavor.
Final Thoughts
This Slow Cooker Chuck Roast Chili Recipe is one of those treasured meals that feels both effortless and incredibly satisfying every single time. With its deep layers of flavor, tender beef, and comforting spices, it’s perfect for gatherings or quiet nights at home. I can’t wait for you to try it and make it a staple in your kitchen too!
Print
Slow Cooker Chuck Roast Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Slow Cooker Chuck Roast Chili is a comforting and flavorful dish that combines tender slow-cooked chuck roast with a rich blend of beans, tomatoes, and spices. Perfect for a cozy meal, this chili is easy to prepare and lets the slow cooker do all the work, resulting in melt-in-your-mouth beef infused with smoky chipotle peppers and traditional chili seasonings.
Ingredients
Beef
- 2½ to 3 pounds chuck roast
Vegetables & Beans
- 2 white onions, diced
- 2 15oz cans dark kidney beans, drained
- 6oz can tomato paste
- 15oz can tomato sauce
- 4.5oz chopped green chilies, mild or hot
- 5 cloves garlic, minced
Spices & Seasonings
- 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
Instructions
- Prepare the Chuck Roast: Cut the chuck roast into approximately 3-inch cubes, about 6 pieces total. Place the beef cubes into the slow cooker.
- Add Ingredients: Add diced onions, drained dark 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 into the slow cooker with the beef. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker with its lid and cook the mixture on low heat for 6 to 7 hours, allowing the flavors to meld and the chuck roast to become tender.
- Shred the Meat: Once cooked, remove the chuck roast pieces from the slow cooker and shred the meat into bite-size pieces using forks. Return the shredded beef back into the chili and stir to incorporate.
- Serve: Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped onions, or fresh cilantro.
Notes
- For a spicier chili, use hot green chilies or add extra chipotle peppers.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for up to 3 months.
- Adjust the thickness of the chili by cooking uncovered for the last 30 minutes if you prefer a thicker consistency.
- Use low-sodium tomato sauce and beans if you want to reduce the salt content.
