My proudest days come by way of reading emails of recipe praises from you guys. It truly makes it all worth it. One of the recipes prompting those emails is my Chili recipe. It’s a popular one. The spices blend seamlessly. And it’s a pretty easy dish to prepare you kind of just dump everything into the pot. I wanted to add a Crockpot version for good measure.
Ground or Roast?
Traditionally, a chuck roast was used in Chili. We converted it over to ground meat for ease over the years. Since, my other recipe uses ground beef, I thought it would be cool to show you how to prepare it with a roast. Which is better? Both.
I cut the roast against the grain into 1 1/2 inch chunks. The most important part is searing the beef. The foundation of a great Chili is the build up of flavors. This begins with the searing of the roast. Be careful not to crowd the pan. This will just boil the meat instead of searing it. Do a small amount in batches until all of the pieces have been browned.
Spice it Up!
Chili is all about the flavor! The spices have to be just right! Again, we’re building. I always start with the chili powder, because, well…we’re making chili for goodness sake! I use ancho. You should as well. It’s just better. And little bit more pricey. Just a tad. Sorry. But, you’ll thank me later.
Slow and Steady
Whether you make the chili in a Crockpot or over the stove, you must do it slowly. Chili isn’t a dish you want to rush. AGAIN we’re building flavors. I know you’re tired of me saying that. But, it really takes time. The longer you simmer, the better. And this roast won’t be fork tender. It will be spoon tender!
Load up your bowl of chili with all of the fixings or none. Totally up to you. Just know that avocados are insanely delicious in chili. Just trust me and try it! I love lots of sharp cheddar, sour cream, green onions, and avocados. Yep. Fully load that thang! But, serve it however you’d like.
The Best Crock-Pot Chili Recipe
- 3 lb chuck roast cut into 1 1/2 inch pieces
- 1 TBS salt
- 2 tsp black pepper
- 2 TBS vegetable oil
- 1 diced onion
- 1 diced bell pepper
- 1 TBS diced jalapeños
- 1 TBS minced garlic
- 1 28oz can of crushed tomatoes
- 1 14.5oz can of diced tomatoes
- 2 TBS tomato paste
- 2 15 oz cans of chili beans or red kidney beans (drained)
- 2 TBS Worcestershire sauce
- 1/3 cup ancho chili powder
- 2 TBS light brown sugar
- 2 TBS onion powder
- 1 TBS garlic powder
- 1 T Italian seasoning
- 1 tsp cumin
- 1 tsp allspice
- 1 cup beef broth
- Salt and pepper to taste
In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.
Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.
Heat the vegetable in a pan.
Sear the roast pieces until all sides are brown. Do this in batches until all pieces have been seared. Do not crowd the pan.
Remove the roast.
In the same pan, add in the onion, bell pepper, and jalapeños.
Sauté until the veggies take on some color and the fond (brown bits at the bottom of the pan) have lifted and combined with the veggies.
Spray the Crockpot (slow cooker) with nonstick cooking spray.
Add in the roast with the juices it’s rendered.
Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning.
Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
Taste and adjust seasoning as desired.
Serve with toppings of your choice.
Make sure that the chuck roast is at room temperature prior to searing. Remove it from the refrigerator 30 mins to an hour before preparing.