Warm up with this homemade, comforting, flavorful chunky chili on a cold evening. It's made with tender chunks of beef chuck roast and flavorful spices in a Dutch oven. The juicy, melt-in-your-mouth beef chunks give this chili a hearty flavor and a wonderful texture.
For more delicious ways to cook chuck roast also check out this roast rub recipe!
What cut of beef should I use?
You need a chuck roast for this chili recipe. Chuck is the most tender and flavorful cut of beef for a stew. It comes from the shoulder of the animal, is well-marbled and very, very tender. And, it remains very flavorful even after 80 minutes of cooking.
NOTE: Please be sure to completely remove any silver skin when cutting the meat. Silver skin will get tough and very unpleasant if you leave it on the meat.
Remaining chili ingredients:
In addition to beef, you'll need vegetables, chicken broth, oil and spices, including chili powder. You can use store-bought chili powder for this recipe or make your own (see recipe below). Either way, I recommend getting all spices from a dedicated spice shop to ensure freshness and quality.
Chili powder ingredients:
You can use chili powder in many other recipes, like ground beef pasta sauce or ground beef cream cheese dip. Check out more delicious chili powder uses!
How to make chunky chili:
See full ingredient amounts and instructions in the recipe card below!
Step 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 a little bit of salt and pepper.
Step 2. Heat vegetable oil in a Dutch oven. Working in batches, brown the meat on all sides. Transfer the meat and accumulated juices into a bowl and set aside.
Step 3. Add chili powder and onion to the Dutch oven and fry for a minute.
Step 4. 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.
Step 5. 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.
How to store leftovers:
Transfer any leftovers into an airtight container and store in the fridge for up to 2 days.
More hearty soups and stews:
- Chicken Tikka Masala (Dutch Oven & Grill)10 Hours 40 Minutes
- Gnocchi Beef Stroganoff Spiced with Cinnamon and Clove2 Hours 30 Minutes
- Sweet Potato Gnocchi Soup with Chorizo30 Minutes
- Broccoli Sausage Soup25 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Chunky Chuck Roast Chili (Dutch Oven)
Equipment:
- knife and cutting board
- garlic press (optional)
- measuring cups and spoons
- paper towels
- Dutch oven
- kitchen tongs
- mixing bowls
- wooden spoon
Ingredients:
For the chili:
- 1 beef chuck roast* (2 to 2 ½ pounds)
- 1-2 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
Instructions:
For the chili:
- Cut the meat into 1-inch cubes, trimming off any silver skin and excess fat as you go.
- 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.
- Transfer the meat and accumulated juices into a bowl and set aside.
- Add chili powder and onion to the Dutch oven and fry for a minute.
- Add garlic and fry until fragrant (about 30 seconds).
- Add tomato paste and chicken broth.
- Stir well, then add the meat back in. Add diced tomatoes and corn.
- 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.
- Serve with sour cream, cheese, bread and green onion.
For the chili powder:
- Mix all ingredients together.
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