Pioneer Woman Chili With Chuck Roast
This chili is a hearty and rustic Tex-Mex-inspired dish featuring chunks of chuck roast simmered slowly in a savory sauce made from tomatoes, onions, garlic, and a medley of spices. Unlike ground beef chili, this version has a more robust and meaty texture. It’s cooked low and slow—either on the stovetop or in a slow cooker—until the beef becomes melt-in-your-mouth tender.
- Prep Time: 20
- Cook Time: 180
- Total Time: 3 hours 20 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Slow-cooked
- Cuisine: American
Ingredients
-
2 lbs chuck roast, cut into 1-inch cubes
-
2 tbsp olive oil
-
1 large onion, chopped
-
4 cloves garlic, minced
-
1 red bell pepper, chopped
-
2 tbsp chili powder
-
1 tbsp ground cumin
-
1 tsp smoked paprika
-
1 can (14 oz) diced tomatoes
-
1 can (8 oz) tomato sauce
-
1 can of kidney beans, drained and rinsed
-
1 cup beef broth
-
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium-high heat. Add chuck roast cubes and brown on all sides to seal in flavor. Once evenly browned, remove and set aside on a plate.
In the same pot, add chopped onion, bell pepper, and minced garlic. Cook for 3–4 minutes until fragrant and soft, scraping up any brown bits from the bottom for extra flavor.
Sprinkle in chili powder, ground cumin, and smoked paprika. Stir constantly for about 30 seconds to let the spices bloom and release their aroma.
Add diced tomatoes, tomato sauce, and beef broth. Stir well, then return the browned beef to the pot. Mix everything to coat the meat in the sauce.
Cover the pot and reduce heat to low. Let it simmer gently for 2–3 hours, stirring occasionally, until the beef becomes fork-tender and the sauce thickens.
Once the beef is tender, stir in the kidney beans. Let it cook uncovered for another 15 minutes so the flavors can meld together beautifully.
Before serving, taste your chili and adjust the seasoning with salt and pepper as needed. Serve hot with your favorite toppings or sides.