Chuck Roast Chili Recipe
Turn leftover chuck roast into a hearty, flavor-packed chili that's ready in about an hour. With tender shredded beef, smoky spices, beans, and fire-roasted tomatoes, this easy recipe is perfect for weeknight dinners, game day, or anytime you're craving a comforting bowl of chili. Dovetailing Tips: Use the leftover roast beef from day 1 in today’s chili.
Prep time:
Cook time:
Serves: 8
Calories per serving: 108
Ingredients:
Cook time:
Serves: 8
Calories per serving: 108
2 tablespoons olive oil
1 1/2 pounds cooked chuck roast shredded or chopped
1 onion diced
1 green bell pepper seeded and diced
1 jalapeno seeded and diced
4 cloves garlic minced
1 tablespoon tomato paste
2 1/2 tablespoons chili powder divided
1 teaspoon cumin
14 1/2 ounces canned crushed tomatoes
14 1/2 ounces canned black beans rinsed and drained
14 1/2 ounces canned fire roasted tomatoes
1/2 cup leftover braising liquid optional
1 tablespoon Better than Bouillon Beef Base
1 1/2 cups water
1 cup beer
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
Directions:
Add olive oil, onions, jalapeno, and green bell pepper in a Dutch oven over medium heat. Cook for about 5 minutes or until the onions have softened. Add the garlic and cook for 30 seconds. Add the tomato paste and spices, stir, and cook for one minute.
Add in the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered for 45-60 minutes or until the chili has thickened.
To serve, top with optional toppings, such as cheddar cheese, green onions, sour cream, tortilla chips, Cheez-Its, and sliced jalapenos.
Notes:
Toast your spices: Don't skip this step; it unlocks deeper flavor.
Use a wide pot: More surface area means quicker thickening and richer chili.
Let it rest: Chili always tastes better the next day, after flavors have time to mingle.
Shortcut supper: Need dinner fast? Simmer for just 30 minutes and let the chili thicken as it cools.
Brighten up leftovers: On day two, add a squeeze of lime juice or a sprinkle of fresh cilantro to wake up the flavors.
This chili recipe can be made ahead, and the flavor actually improves as it rests. Store it in the fridge for up to 4 days, then reheat gently before serving.
Leftover chili freezes very well. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
The best way to reheat chili is on the stove over low heat with a splash of broth or water to loosen it. Stir occasionally until warmed through.
Source: gritsandpinecones.com
Add in the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered for 45-60 minutes or until the chili has thickened.
To serve, top with optional toppings, such as cheddar cheese, green onions, sour cream, tortilla chips, Cheez-Its, and sliced jalapenos.
Notes:
Toast your spices: Don't skip this step; it unlocks deeper flavor.
Use a wide pot: More surface area means quicker thickening and richer chili.
Let it rest: Chili always tastes better the next day, after flavors have time to mingle.
Shortcut supper: Need dinner fast? Simmer for just 30 minutes and let the chili thicken as it cools.
Brighten up leftovers: On day two, add a squeeze of lime juice or a sprinkle of fresh cilantro to wake up the flavors.
This chili recipe can be made ahead, and the flavor actually improves as it rests. Store it in the fridge for up to 4 days, then reheat gently before serving.
Leftover chili freezes very well. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
The best way to reheat chili is on the stove over low heat with a splash of broth or water to loosen it. Stir occasionally until warmed through.
Source: gritsandpinecones.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.