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Chuck Roast Chili (Dutch Oven)

Updated: May 29, 2024 · Published: Oct 25, 2019 by Nicole B. · Leave a Comment

5 from 4 votes
Total Time: 2 hours hours
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This flavorful chuck roast chili is made in a Dutch oven with tomatoes, vegetables and a delicious, homemade chili powder spice blend. The melt-in-your-mouth tender beef chunks give this chili a hearty flavor and a wonderful texture.

Chuck roast chili in a Dutch oven.

The spices you need to make this chili:

This recipe is made with a flavorful homemade chili powder spice blend. The blend has a complex flavor from three different types of ground peppers: ancho, chipotle and Hungarian paprika. (If you don't have the spices on hand, you can use store-bought chili powder instead.)

Salt, ancho chili powder, cumin, chipotle powder, oregano, Hungarian paprika and garlic powder.

How to make it:

See full ingredient amounts and instructions in the recipe card below!

Chili powder spice blend in a bowl.
  1. Mix chili powder ingredients together in a bowl. Set aside.
Raw chuck beef chunks on a metal tray.
  1. Cut beef chuck roast into 1-inch cubes, removing excess fat and silver skin as you go along. Pat the meat dry with paper towels and sprinkle with salt and pepper.
Browned beef chunks in a bowl.
  1. Heat vegetable oil in a Dutch oven. Working in batches, brown the meat on all sides. Transfer the meat and accumulated juices to a bowl and set aside.
Sauteed onion with spices in a Dutch oven.
  1. Add chili powder and onion and fry for a minute.
Chuck roast chili in a Dutch oven.
  1. Add garlic and cook until fragrant. Stir in tomato paste and chicken broth. Add the meat back in, then add diced tomatoes and corn. Bring the mix to a simmer, then put on the lid, turn down the heat and simmer for 1 hour.
Chuck roast chili with diced pepper in a Dutch oven.
  1. Add bell pepper, cover and continue to simmer for another 20 minutes.

How to serve it:

Serve this chili with sour cream, cheddar cheese, crusty bread and finely chopped fresh green onion.

Full Recipe

Chuck roast chili in a Dutch oven.
Author: Nicole B.

Chuck Roast Chili (Dutch Oven)

5 from 4 votes
This hearty chuck roast chili is full of flavor and easily made on the stovetop in a Dutch oven.
Print Version (does not include images) Pin Recipe
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 40 minutes mins
Total Time: 2 hours hrs
Servings: 4
Course: Main Course
Cuisine: American, Mexican
Calories: 962
Ingredients Equipment Method Nutrition Notes

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 small yellow onion (4 to 5 ounces), peeled and finely diced
  • 2 garlic cloves, peeled and minced or pressed through a garlic press
  • 1 tablespoon tomato paste
  • 2 cups chicken broth
  • 1 can diced tomatoes (14 ½ ounces), drained
  • ½ 15-ounce can corn, drained
  • ½ small green bell pepper, diced
  • ½ small red bell pepper, diced
For the chili powder (if making your own):
  • ¼ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground oregano
  • ½ teaspoon Hungarian paprika
  • 2 teaspoons ancho chili powder
  • ½ teaspoon chipotle chili powder
  • ¼ teaspoon garlic powder
To serve the chili:
  • sour cream
  • grated cheddar cheese
  • crusty bread
  • finely chopped fresh green onion

Equipment:

  • knife and cutting board
  • garlic press (optional)
  • measuring cups and spoons
  • paper towels
  • Dutch oven
  • kitchen tongs
  • mixing bowls
  • wooden spoon
Prevent your screen from going dark

Method:
 

For the chili:
  1. 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)
  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.
    1 to 2 tablespoons vegetable oil
  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.
    1 ½ tablespoons chili powder, 1 small yellow onion (4 to 5 ounces), peeled and finely diced
  6. Add garlic and fry until fragrant (about 30 seconds).
    2 garlic cloves, peeled and minced or pressed through a garlic press
  7. Add tomato paste and chicken broth.
    1 tablespoon tomato paste, 2 cups chicken broth
  8. Stir well, then add the meat back in. Add diced tomatoes and corn.
    1 can diced tomatoes (14 ½ ounces), drained, ½ 15-ounce can corn, drained
  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.
    ½ small green bell pepper, diced, ½ small red bell pepper, diced
  11. Serve with sour cream, cheese, bread and green onion.
For the chili powder:
  1. Mix all ingredients together.

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):

Calories: 962kcalCarbohydrates: 17gProtein: 64.6gFat: 70gSaturated Fat: 26.5gCholesterol: 234mgSodium: 645mgPotassium: 1096mgFiber: 3.9gSugar: 7.2gCalcium: 67mgIron: 8mg

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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I'm Nicole and this is my website. Here you'll find flavorful recipes that center around spices.

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