This Dutch oven chuck roast chili has melt-in-your-mouth tender chunks of beef for a hearty flavor and a wonderful texture. Rather than using store-bought chili powder, this recipe includes a homemade chili powder spice blend for extra flavor.
The spices you need to make this chili:
The homemade chili powder for this recipe has incredible flavor from three different types of ground chili peppers: ancho, chipotle and Hungarian paprika. Ancho chili adds a deep, earthy flavor, chipotle gives this blend a touch of smoky spiciness and Hungarian paprika adds a delicious richness.
Full Recipe
Chuck Roast Chili (Dutch Oven)
This chuck roast chili has delicious flavor from tender chunks of beef and a homemade chili powder spice blend made with three different types of chili peppers.
Equipment:
Ingredients:
Method:
For the chili powder:
- Mix all ingredients together in a bowl. Set aside.
For the chili:
- Cut the meat into 1-inch cubes, trimming off any silver skin and excess fat as you go.**1 beef chuck roast* (2 to 2 ½ pounds)
- 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.1 to 2 tablespoons vegetable oil
- Transfer the meat and accumulated juices into a bowl and set aside.
- Add the chili powder and the onion to the Dutch oven and fry for a minute.1 small yellow onion (4 to 5 ounces), peeled and finely diced
- Add garlic and fry until fragrant (about 30 seconds).2 garlic cloves, peeled and minced or pressed through a garlic press
- Stir in tomato paste and chicken broth, then add the meat back in. Add diced tomatoes and corn.1 tablespoon tomato paste, 2 cups chicken broth, 1 can diced tomatoes (14 ½ ounces), drained, ½ 15-ounce can corn, drained
- 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.½ small green bell pepper, diced, ½ small red bell pepper, diced
- Serve with sour cream, cheese, bread and green onion.
Recipe 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.
Did you make this recipe?Please consider leaving a review- THANK YOU!
Nutrition (estimate only):
More hearty soups and stews:
- For another great dish with flavorful and tender beef try this beef stroganoff with gnocchi.
- For some delicious meaty soups try this creamy chorizo soup and this broccoli soup recipe.
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