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–+ servings
Crock Pot Beef Chuck Chili

Mouthwatering Crock Pot Beef Chuck Chili for Ultimate Comfort

This Crock Pot Beef Chuck Chili is a hearty, comforting dish perfect for winter evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 pounds Beef Chuck Roast or substitute with ground beef for a different texture
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper freshly ground recommended
  • 2 tablespoons Vegetable Oil olive oil can be a substitute
  • 1 medium Onion (diced) can substitute with shallots
  • 1 medium Bell Pepper (diced) any color bell pepper works
  • 2 small Jalapeños (diced) reduce quantity for less spice
  • 4 cloves Garlic (minced) freshly minced is preferable
  • 28 ounces Crushed Tomatoes use tomato puree if unavailable
  • 14.5 ounces Diced Tomatoes can replace with more crushed tomatoes if preferred
  • 2 tablespoons Tomato Paste
  • 15 ounces Chili Beans or Red Kidney Beans rinse before adding to reduce sodium
  • 2 tablespoons Worcestershire Sauce soy sauce is a possible substitute
  • ⅓ cup Ancho Chili Powder substitute with regular chili powder in equal amounts
  • 1 tablespoon Light Brown Sugar white sugar can be used in a pinch
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Cumin
  • 1 teaspoon Allspice
  • 1 cup Beef Broth use vegetable broth for a lighter option

Equipment

  • Crock Pot
  • Skillet

Method
 

Step-by-Step Instructions for Crock Pot Beef Chuck Chili
  1. Heat a large skillet over medium-high heat and add vegetable oil. Once shimmering, add beef chuck pieces and brown them on all sides for about 5-7 minutes until they develop a deep, inviting color.
  2. In the same skillet, add diced onion, bell pepper, jalapeños, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
  3. Transfer the browned beef and sautéed vegetables into the crock pot. Add in the crushed tomatoes, diced tomatoes, tomato paste, drained beans, Worcestershire sauce, and ancho chili powder.
  4. Pour 1 cup of beef broth into the crock pot, stirring the mixture to ensure an even distribution of flavors.
  5. Cover the crock pot and set it to cook on LOW for 8 hours or HIGH for 4 hours.
  6. Once cooked, uncover the crock pot and give the chili a good stir. Taste it again for seasoning and adjust any spices if needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Serve with cornbread or shredded cheese for a complete experience. Store leftovers in an airtight container for up to 3-4 days.

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