Chuck Roast Chili (Dutch Oven)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
4
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Calories
962 kcal
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Course
Main Course
Chuck Roast Chili (Dutch Oven)
Description
Chuck Roast Chili centers on cubed beef chuck roast browned in batches to develop a caramelized exterior before simmering in a combination of chicken broth, diced tomatoes, and a thoughtfully mixed chili powder seasoning. The homemade chili powder mix brings complexity with ancho, chipotle, cumin, oregano, and Hungarian paprika. Onion and garlic are sautéed in the pot to build foundational flavor, followed by incorporation of corn and diced green and red bell peppers near the end of cooking, contributing sweetness and texture.
The brisk simmer in a covered Dutch oven allows the chuck roast to become tender without drying out. The gradual cooking concentrates the sauce while integrating the spices deeply into the beef and vegetables. The final dish is a robust chili with textured beef, softened veggies, and a balanced spicy tomato base.
This chili is served with traditional accompaniments such as sour cream, grated cheddar cheese, fresh green onions, and crusty bread to round out the meal. The moderate heat level accommodates adjustments based on the type and quantity of chili powder used.
When preparing, ensure all silver skin is removed from the chuck roast to avoid toughness. Leftovers keep well refrigerated for up to three days in an airtight container, allowing flavors to deepen over time.
Ingredients
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 onion small yellow, peeled and finely diced (4 to 5 ounces
- 2 garlic cloves, peeled and minced or pressed
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 diced tomatoes canned, 14 ½ ounces, drained
- ½ corn 15-ounce can, drained
- ½ green bell pepper small, diced
- ½ red bell pepper small, diced
For the chili powder (if making your own):
- ¼ teaspoon salt
- ½ teaspoon cumin ground
- ½ teaspoon oregano ground
- ½ teaspoon Hungarian paprika
- 2 teaspoons ancho chili powder
- ½ teaspoon chipotle chili powder
- ¼ teaspoon garlic powder
To serve the chili:
- sour cream
- cheddar cheese grated
- bread crusty
- green onion finely chopped, fresh
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
- Only chuck roast should be used for this chili to ensure proper tenderness and flavor.
- Trim all silver skin and excess fat from the beef to avoid tough or unpleasant textures.
- Do not overcrowd the pot when browning meat; brown in batches for best sear and caramelization.
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
- Adjust chili powder quantities to modify heat level to taste.
User Reviews
Overall Rating
5
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