Chuck Roast Chili

This hearty and delicious chuck roast chili recipe is perfect for football games and cookouts or just enjoying on a cool day.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 293 Calories

Ingredients

• 1 cup water
• salt to taste
• 3 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 2 cups chicken stock
• 1 large onion, diced
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 2 teaspoons minced garlic
• 2 (14.5 ounce) cans diced tomatoes
• 2 green bell peppers, diced
• 2 tablespoons tomato paste
• 1 tablespoon ketchup
• 2 tablespoons olive oil, divided
• 1 (15 ounce) can light red kidney beans
• 1 (15 ounce) can dark red kidney beans
• 1 (15 ounce) can black beans
• 1 teaspoon apple cider vinegar
• 2 teaspoons mustard
• 1 tablespoon barbecue sauce
• 1 (2 pound) chuck roast, or more to taste
• ½ tablespoon hot sauce (such as Valentina®)

Recipe Instructions

Step 1

Remove fat and ligaments from chuck roast; cut into 1/2-inch cubes.

Step 2

Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.

Step 3

Return the pot to medium heat. Add remaining oil and vinegar, scraping up any bits from the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Stir in stock and water.

Step 4

Add diced tomatoes, black beans, light and dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.

Step 5

Cover and continue simmering for 2 to 4 hours.