Chuck Roast Chili

By LynneSteen
February 8, 2015
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Author Notes: This recipe is a medley of a few chili recipes that I have tried over the years. I think that I finally got the best combination of all.LynneSteen

Serves: 4 - 6

  • 2 pounds chuck roast
  • 2 strips bacon - chopped
  • 2 cloves garlic - chopped
  • 1/2 white or red onion - chopped
  • 1 10 oz can Rotel
  • 1 6 oz. can tomato paste
  • 1 14.5 oz. can fire roasted diced tomatoes
  • 1/2 14.5 oz. can beef broth
  • 1 cup beer of your choice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Lawry's Seasoned Salt
  • 1 tablespoon chili powder
  • 1/2 tablespoon dry mustard
  • 1 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 1 15 oz. can pinto beans - drained
  • 2 tablespoons olive oil
  1. Trim and cut the chuck roast into bite sized pieces. Heat the olive oil in a 3 qt. saucepan or dutch oven. Brown half the beef and remove it to a bowl. Brown the rest of the beef and add it to the bowl.
  2. Fry the bacon in the same pot until almost done. Add the onion and garlic. Cook until soft, about 5 minutes.
  3. Add the rest of the ingredients except for the pinto beans.
  4. Cover and cook for 1 hour and 30 minutes, stirring occasionally.
  5. Add the drained can of pinto beans. Continue to cook for another 30 minutes, stirring occasionally. If the chili is too thick, add additional broth or beer.
  6. Omit the red pepper flakes and use Rotel Mild if you like less heat.
  7. Serve with sour cream, grated cheddar cheese and chopped scallions.

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