Crock Pot Beef Chuck Chili
A hearty and comforting slow-cooked chili made with tender beef, tomatoes, and spices, perfect for any occasion.
Ingredients
Meat and Seasoning
- 3 lb beef chuck roast, cut into 1 ½-inch pieces Best for tenderness and flavor.
- 1 tablespoon salt Adjust according to taste.
- 2 teaspoons black pepper To taste.
- 2 tablespoons vegetable oil For searing the beef.
Vegetables
- 1 diced onion Provides base flavor.
- 1 diced bell pepper
- 1 tablespoon diced jalapeños Adjust for spice preference.
- 1 tablespoon minced garlic Enhances flavor.
Canned Ingredients
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can diced tomatoes
- 2 tablespoons tomato paste For added richness.
- 2 15 oz cans chili beans or red kidney beans, drained
- 1 cup beef broth To add moisture.
Spices and Seasoning Blend
- 2 tablespoons Worcestershire sauce For flavor depth.
- ⅓ cup ancho chili powder Key spice for the chili.
- 2 tablespoons light brown sugar Balances spice.
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon cumin
- 1 teaspoon allspice
- additional to taste salt and pepper For final adjustments.
Instructions
Preparation
- In a bowl, combine ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice to create a seasoning mix.
- Season the beef chunks generously with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat and add the seasoned beef. Sear until browned on all sides.
- Transfer seared beef to the crock pot, keeping the skillet's flavorful bits.
Combining Ingredients
- Add diced onion, bell pepper, jalapeños, and minced garlic into the crock pot.
- Pour in crushed tomatoes, diced tomatoes, and tomato paste.
- Add drained beans and Worcestershire sauce.
- Pour in beef broth and stir gently to combine all ingredients.
Cooking
- Cover the crock pot and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
Serving
- Taste the chili before serving, adjusting with more salt and pepper if needed.
- Serve with optional toppings like sour cream, shredded cheese, or fresh cilantro.
- Accompany with corn tortillas or tortilla chips.
Notes
Let the chili rest before serving to allow flavors to meld. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For variation, try different beans or add smoked paprika.