Chuck Roast Chili (Dutch Oven)

Name: Chuck Roast Chili (Dutch Oven)
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 serving
Ingredients: 1 beef chuck roast* (2 to 2 ½ pounds); 1 to 2 tablespoons vegetable oil; 1 ½ tablespoons chili powder; 1 small yellow onion (4 to 5 ounces), peeled and finely diced; 2 garlic cloves, peeled and minced or pressed through a garlic press; 1 tablespoon tomato paste; 2 cups chicken broth; 1 can diced tomatoes (14 ½ ounces), drained; ½ 15-ounce can corn, drained; ½ small green bell pepper, diced; ½ small red bell pepper, diced; ¼ teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon ground oregano; ½ teaspoon Hungarian paprika; 2 teaspoons ancho chili powder; ½ teaspoon chipotle chili powder; ¼ teaspoon garlic powder; sour cream; grated cheddar cheese; crusty bread; finely chopped fresh green onion

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs
Servings
4
Calories
962 kcal
Course
Main Course
Cuisine
American, Mexican

Chuck Roast Chili (Dutch Oven)

Samara Cain

Report

This hearty chuck roast chili is full of flavor and easily made on the stovetop in a Dutch oven.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

For the chili:

1 beef chuck roast* (2 to 2 ½ pounds)
1 to 2 tablespoons vegetable oil
1 ½ tablespoons chili powder (You can use store-bought chili powder or make your own. A chili powder recipe is below.)
1 small yellow onion (4 to 5 ounces), peeled and finely diced
2 garlic cloves, peeled and minced or pressed through a garlic press
1 tablespoon tomato paste
2 cups chicken broth
1 can diced tomatoes (14 ½ ounces), drained
½ 15-ounce can corn, drained
½ small green bell pepper, diced
½ small red bell pepper, diced

For the chili powder (if making your own):

¼ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground oregano
½ teaspoon Hungarian paprika
2 teaspoons ancho chili powder
½ teaspoon chipotle chili powder
¼ teaspoon garlic powder

To serve the chili:

sour cream
grated cheddar cheese
crusty bread
finely chopped fresh green onion

Add to Shopping List

Instructions

For the chili:

Cut the meat into 1-inch cubes, trimming off any silver skin and excess fat as you go.**
Pat the meat dry with paper towels and season with salt and pepper.
Heat 1 tablespoon of the oil in a Dutch oven and brown the meat on all sides. Do this step in batches (adding more oil if needed) so you don't overcrowd the pot. Sear the meat well but watch out not to burn it.
Transfer the meat and accumulated juices into a bowl and set aside.
Add chili powder and onion to the Dutch oven and fry for a minute.
Add garlic and fry until fragrant (about 30 seconds).
Add tomato paste and chicken broth.
Stir well, then add the meat back in. Add diced tomatoes and corn.
Bring to a boil, then put on the lid, turn down the heat and simmer for 1 hour.
Add the diced bell pepper, cover and continue to simmer for another 20 minutes.
Serve with sour cream, cheese, bread and green onion.

For the chili powder:

Mix all ingredients together.

Notes

*Chuck roast is the only cut of beef that works for this recipe. It is much more tender and flavorful in a stew than other cuts of beef.
**Be sure to completely remove any silver skin from the chuck roast when preparing the meat. Silver skin will get tough and very unpleasant if you leave it on.
Storage instructions: Transfer any leftover chili into an airtight container and store in the fridge for up to 3 days.