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Chuck Roast Chili

This slow cooker chuck roast chili is packed with tender beef, smoky spices, and bold flavors that develop over hours of cooking. Perfect for a no-fuss dinner, it's an easy, satisfying meal that the whole family will love.

Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 6
Calories: 487 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 pounds chuck roast cut into 3 inch chunks
  • 2 teaspoons salt
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1 15 ounce can tomato sauce
  • 1 14.5 ounce can fire roasted tomatoes
  • 1 7 ounce can diced green chiles
  • 3-4 tablespoons chili powder (depends on the spice level you prefer)
  • 1 tablespoon ground cumin
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 tablespoon light brown sugar
Toppings
  • grated cheese
  • sour cream
  • diced green onion
  • tortilla chips

Instructions

    Cup of Yum
  1. Pat the roast dry then cut into 3 inch chunks. Sprinkle all sides with salt. 
  2. Heat oil in a medium/large skillet over medium high heat. Add the meat a few pieces at a time to ensure the pan is not crowded. Cook to sear the meat approximately 2 minutes on each side. Once meat is seared remove and place in the slow cooker, continue until all pieces of meat are seared. 
  3. Add the onion to the skillet and cook until softened. Add in the garlic and cook an additional 30 seconds. Pour the contents of the skillet (including any juices/bits of meat) into the slow cooker. 
  4. Add the remaining ingredients to the slow cooker: tomato sauce, fire roasted tomatoes, diced green chiles, chili powder, ground cumin, black pepper, garlic powder, and light brown sugar. 
  5. Stir to combine. Set the slow cooker to LOW and cook for 8 hours until the meat is tender and easily shreds. 
  6. Serve in bowls with optional toppings. 

Notes

  • Spice Level: Use less chili powder if concerned about heat level. As written with the full 4 tbsp (1/4 cup) of chili powder it has a medium heat. With sour cream and cheese none of my children complain of the spice level.
  • Chuck Roast: This cut of beef becomes incredibly tender when slow-cooked, absorbing all the spices and flavors for a rich, hearty texture.
  • Fire-Roasted Tomatoes: Adds a smoky, slightly charred flavor that elevates the depth of the chili’s sauce. If you don't have fire-roasted tomatoes you can sub with regular diced tomatoes.
  • Diced Green Chiles: These don't carry much heat with them. To amp up the spice add a diced jalapeño.
  • Onion & Garlic: Yellow onions are best, but white will work. Both fresh garlic cloves and garlic powder are used for more flavoring.
  • Chili Spice Blend: A blend of salt, pepper, cumin, garlic powder, and chili powder adds flavor and a touch of heat.
  • Light Brown Sugar: I love adding this to balance the acidity of the tomatoes. Substitute with honey if preferred, or simply leave it out.
  • Beans: There are no beans included in this recipe, but feel free to add some if you want! Great options would include red kidney beans, black beans, or pinto beans.
  • Refrigerator: Let the chili cool completely before transferring it into airtight containers. It will stay good in the refrigerator for up to 4 days.
  • Freezing: For longer storage, you can freeze the chili. Place it in freezer-safe containers or bags, leaving a little room for expansion. It will last up to 3 months in the freezer. Make sure to label the containers with the date. Thaw overnight in the refrigerator.
  • Reheating: Reheat on the stovetop or in the microwave. Add a splash of broth or water if needed to loosen it up during reheating​.

Nutrition Information

Calories 487kcal (24%) Carbohydrates 8g (3%) Protein 45g (90%) Fat 32g (49%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 17g Trans Fat 2g Cholesterol 156mg (52%) Sodium 1030mg (43%) Potassium 904mg (26%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1232IU (25%) Vitamin C 2mg (2%) Calcium 73mg (7%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 487

% Daily Value*

Calories 487kcal 24%
Carbohydrates 8g 3%
Protein 45g 90%
Fat 32g 49%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 17g 85%
Trans Fat 2g 100%
Cholesterol 156mg 52%
Sodium 1030mg 43%
Potassium 904mg 19%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1232IU 25%
Vitamin C 2mg 2%
Calcium 73mg 7%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.