Looking for a hearty and delicious meal that’s effortless to prepare? Our crock-pot chili recipe is the answer. With simple ingredients and minimal effort, you’ll have a pot of flavorful chili simmering all day long.
GROUND OR ROAST?
Traditionally, chili was made using a chuck roast, but over the years, it has shifted to ground meat for convenience. However, using a roast can bring a unique depth of flavor, and I think it’s worth showing you how to prepare it this way. So, which is better? Both have their merits!
To start, cut the roast against the grain into 1 ½-inch chunks. The key to great chili lies in properly searing the beef. This step builds the foundation of flavor. Be sure not to overcrowd the pan, as this will cause the meat to boil instead of sear. Work in small batches until all pieces are nicely browned.
SPICE IT UP!
Flavor is the essence of chili! The right spices make all the difference. I always begin with chili powder—after all, we’re making chili! I recommend using ancho chili powder; it’s superior in flavor, though slightly pricier. Trust me, it’s worth it!
SLOW AND STEADY
Whether you choose to cook your chili in a Crockpot or on the stove, remember to take your time. Chili is not a dish to rush! I know I keep emphasizing this, but simmering slowly truly enhances the flavors. The longer you let it cook, the better it gets. That roast won’t just be fork-tender; it’ll be spoon-tender!
FULLY LOADED
When it comes to serving, load up your bowl with all your favorite toppings—or none at all, it’s completely up to you! Just know that avocados add an incredible flavor to chili, so give it a try! I love piling on sharp cheddar, sour cream, green onions, and, of course, avocados. Go ahead and make it your own!
STEP-BY-STEP GUIDE
INGREDIENTS
- 3 lb chuck roast, cut into 1 ½ inch pieces
- 1 TBS salt
- 2 tsp black pepper
- 1 TBS vegetable oil
- 1 diced onion
- 1 diced bell pepper
- 1 TBS diced jalapeños
- 1 TBS minced garlic
- 1 (28 oz) can of crushed tomatoes
- 1 (14.5 oz) can of diced tomatoes
- 2 TBS tomato paste
- 2 (15 oz) cans of chili beans or red kidney beans, drained
- 2 TBS Worcestershire sauce
- ⅓ cup ancho chili powder
- 2 TBS light brown sugar
- 2 TBS onion powder
- 1 TBS garlic powder
- 1 TBS Italian seasoning
- 1 tsp cumin
- 1 tsp allspice
- 1 cup beef broth
- Salt and pepper to taste
INSTRUCTIONS
- Make the Chili Seasoning: In a small bowl, mix together the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice. Set aside.
- Prepare the Roast: Season the chuck roast pieces with 1 TBS of salt, 2 tsp of black pepper, and 1 TBS of the prepared Chili Seasoning.
- Sear the Meat: Heat the vegetable oil in a large pan over medium-high heat. Sear the roast pieces until all sides are browned, working in batches to avoid crowding the pan. Remove the seared roast and set aside.
- Sauté the Vegetables: In the same pan, add the diced onion, bell pepper, and jalapeños. Sauté until the vegetables have some color and the fond (brown bits at the bottom of the pan) has lifted and combined with the veggies.
- Prepare the Crock-Pot: Spray the Crock-Pot (slow cooker) with nonstick cooking spray.
- Combine Ingredients: Add the seared roast and its rendered juices to the Crock-Pot. Then, pour in the sautéed vegetables, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the remaining Chili Seasoning. Stir well to combine.
- Cook the Chili: Cover the Crock-Pot with the lid and cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
- Adjust Seasoning: Taste the chili and adjust the seasoning with additional salt and pepper if desired.
- Serve: Enjoy your chili with toppings of your choice!
Recipe Notes
- For best results, ensure the chuck roast is at room temperature before searing. Remove it from the refrigerator 30 minutes to an hour prior to preparation.
