0 from 3 votes
Beef Chili Recipe
This beef chili recipe is made with fall-apart tender beef chuck, roasted tomatoes, beans, and lots of spices for mouth watering beef flavor.
Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 35 mins
Servings: 6
Calories: 456 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoons olive oil (or more as needed)
- 20 ounce beef chuck pot roast cubed
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 large onion chopped
- ¼ pound Bacon minced
- 12 ounces beer I used Negra Modelo
- 1 can light red kidney beans 15.5 ounces
- 1 can dark red kidney beans 15.5 ounces
- 3 pounds tomatoes
- 3 Jalapeno peppers (I used a mix of Senise peppers, jalapenos, Aleppos and habaneros. Use 1 large bell pepper for a milder version)
- 3 tablespoons ancho chili powder
- Sour cream or crema for serving. Bonus points if it is chipotle crema! Don't forget the hot sauce!
Instructions
- Heat the oil in a large pan to medium-high heat.
- Rub the beef chuck with the chili powder, garlic, salt and cumin.
- Sear each side of the beef in the hot pan to get a nice brown crust, 3-4 minutes per side. Remove the seared beef and set it aside.
- Reduce the heat to medium and add the chopped onion, and minced bacon. Cook for 5 minutes to soften.
- Pour a quarter of the beer into the pot to deglaze, then dump the mixture into a slow cooker. Add the rest of the beer to the slow cooker as well.
- Add the reserved beef and kidney beans. Cover.
- Heat oven to 400 degrees. Chop the tomatoes and peppers in half then set onto a large baking sheet, skin sides up.
- Roast 20 minutes, or until skins are charred. Remove from heat, slightly cool and peel.
- Chop the tomatoes and peppers and add to the slow cooker, along with the ancho powder. Stir to incorporate.
- Slow cook on HIGH for 4 hours, or until the beef is fork tender.
- Serve into bowls with sour cream swirled over the top, along with your favorite chili toppings.
Cup of Yum
Notes
- Heat Factor: Medium, though you can adjust the heat factor up or down with different chili peppers and powders.
Nutrition Information
Calories
456kcal
(23%)
Carbohydrates
37g
(12%)
Protein
34g
(68%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
74mg
(25%)
Sodium
709mg
(30%)
Potassium
1433mg
(41%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
3951IU
(79%)
Vitamin C
42mg
(47%)
Calcium
93mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 456
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 709mg | 30% |
| Potassium | 1433mg | 30% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 3951IU | 79% |
| Vitamin C | 42mg | 47% |
| Calcium | 93mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.