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

Scale

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

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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.