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.
Servings: 4
Calories (Estimated): 962kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- paper towels
- Dutch oven
- kitchen tongs
- mixing bowls
- wooden spoon
Ingredients:
For the chili powder:
- ¼ teaspoon table 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
For the chili:
- 1 beef chuck roast* (2 to 2 ½ pounds)
- 1 to 2 tablespoons vegetable oil
- 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
To serve:
- sour cream
- grated cheddar cheese
- crusty bread
- finely chopped fresh green onion
Instructions:
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.
