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Chuck Roast Chili (Dutch Oven)
5 from 12 votes

Chuck Roast Chili (Dutch Oven)

This Chuck Roast Chili uses beef chuck roast cut into cubes, seared, then simmered in a spiced tomato and broth mixture. The chili powder blend includes ancho and chipotle chili powders for depth and gentle heat. Vegetables such as onion, garlic, corn, and diced bell peppers build texture and sweetness. Simmering in a Dutch oven tenderizes the beef and melds flavors, producing a rich, hearty chili perfect for cooler days or a filling meal.

Prep Time
20 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs
Servings: 4
Calories: 962 kcal
Course: Main Course
Cuisine: American, Mexican

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:
    Cup of Yum
  1. Cut the meat into 1-inch cubes, trimming off any silver skin and excess fat as you go.**
  2. Pat the meat dry with paper towels and season with salt and pepper.
  3. 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.
  4. Transfer the meat and accumulated juices into a bowl and set aside.
  5. Add chili powder and onion to the Dutch oven and fry for a minute.
  6. Add garlic and fry until fragrant (about 30 seconds).
  7. Add tomato paste and chicken broth.
  8. Stir well, then add the meat back in. Add diced tomatoes and corn.
  9. Bring to a boil, then put on the lid, turn down the heat and simmer for 1 hour.
  10. Add the diced bell pepper, cover and continue to simmer for another 20 minutes.
  11. Serve with sour cream, cheese, bread and green onion.
For the chili powder:
  1. 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.