Chuck roast chili recipe

Slow Cooker Shredded Beef Chili is my signature Chili recipe made with pulled beef! With deeper, even more complex flavours than classic Chilli Con Carne, beef is slow cooked in a rich, heavily spiced sauce until it’s fall apart tender, then gently teased apart before being tossed back into the sauce.

Make this in your slow cooker – OR pressure cooker, stove or oven. Directions provided for all!

Shredded Beef Chili

As far as I’m aware, the title for the world’s best Chili still sits with the original Ben’s Chili Bowl in Washington DC. It’s an institution, with a run down charm. The kind of place where you have to fight for a table and yell to put in your order.

Give me that any day over the quiet hush of fine dining!

Visiting Ben’s was the catalyst for my mission to make my own signature chili con carne. I didn’t even try to replicate Ben’s because I know it’s not possible. It would be like trying to crack the KFC code! (Which I have tried)

So this, my friends, is my signature Chili. A pulled beef chili. The same rich, complex, heavily spiced flavour in the sauce as classic Chili – with juicy shredded beef!

The effort vs output of this Chili Con Carne is off the charts!

What you need

Here’s what you need for Shredded Beef Chili.

No chili powder?

That’s right (she says firmly). Chili Powder as you know it in the US is actually a spice mix made with spices including ground chilli, cumin and oregano. Besides not being readily available outside the States, the flavour of Chili Powder varies from brand to brand. Being that it’s made of basic spices, it’s so much better to make your own which is what we do here – more consistent flavour!

How to make it

And here’s how to make it in the slow cooker.

The key step is to brown the beef very well. Colour = flavour, not only on the beef, but also the sauce because all the golden bits left on the skillet after browning the beef is dissolved into liquid and adds extra flavour into the sauce.

Having said that though, there have been times when I’ve skipped the browning (in emergencies only!). Then this literally becomes a dump, set and forget 10 minute prep job!

What to serve with Shredded Beef Chili

Just like with “normal” Chili made with ground / mince beef, lade into bowls then serve something on the side for dunking!

  • Corn chips – my fave!
  • Cornbread – muffins or made in a skillet (cut into pieces)
  • With tortillas, bread rolls or similar
  • Over rice
  • Stuffed into baked potatoes!


In my world, Chili is just as much about the toppings as it is the dunking part. The non-negotiables are:

  • Shredded cheese
  • Sour Cream
  • Coriander/cilantro leaves

The highly desirable include:

  • Diced avocado or Guacamole (possibly I will move this up under non-negotiables)
  • Lime wedges (a little squeeze can do wonders)
  • Jalapeno, finely diced – very on theme, plus extra fresh heat

That’s it from me! Onto the recipe. 🙂 Just drop a comment below if you have any questions and I’ll be sure to answer them! – Nagi x

Watch how to make it

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Shredded Beef Chili Con Carne

Author: Nagi | RecipeTin Eats Prep: 15 mins Cook: 8 hrs Total: 8 hrs 15 mins Beef, Slow Cooker Tex-Mex, Western 4.86 from 56 votes Servings12 – 15 servings Tap or hover to scale Recipe video above. My signature Chili recipe, made with pulled beef! The sauce has richer, more complex flavours that you can never achieve using ground / mince beef like traditional Chilli Con Carne. If you’re out of time, skip browning the beef – then it’s a 5 minute prep job, “set and forget”. Freezes exceptionally well.


Beef Browning

  • 2kg / 4lb beef chuck roast (Note 1)
  • 2 tbsp olive oil
  • 1 tsp EACH salt and pepper

Flavour Base


  • 800g / 28oz canned red kidney beans , drained (2 x 400g/14oz cans)
  • 800g/28oz crushed tomato
  • 1/4 cup tomato paste
  • 1 cup (250 ml) beef broth/stock

Homemade Chili Spices (Note 2)

  • 1 tbsp EACH cumin, onion powder, garlic powder, oregano, smoked paprika (or plain paprika)
  • 1 tsp cayenne pepper , or to taste (spiciness)
  • 1 tsp salt
  • 1/2 tsp black pepper

Sauce Thickener

  • 3 tbsp cornflour / corn starch
  • 1/4 cup (65ml) beef broth/stock or water


Brown Beef (Note 2)

  • Cut the beef into four equal sizes. Season with salt and pepper.
  • Heat 1/2 the oil in a heavy based skillet over high heat. Brown beef well all over – about 1 1/2 minute on each side, then remove onto a plate.

Saute Aromatics

  • Add a touch more oil if needed.
  • Add the garlic, onion and capsicum (bell peppers) and saute until caramelised, around 2 to 3 minutes.
  • Add 1/2 cup beef broth, bring to simmer, scraping the bottom of the skillet to dissolve brown bits into the liquid. Simmer for 30 seconds then scrape it all into the slow cooker.

Slow Cook!

  • In the slow cooker, add the beans, tomato, tomato paste, beef broth and Chili Spices. Stir, then add beef – it won’t be fully submerged, beef juices will raise liquid level (see video).
  • Cook on low for 8 hours.
  • Remove beef from slow cooker and shred with two forks.

Thicken Sauce

  • Mix cornflour and 1/4 cup beef stock, then pour into slow cooker. Add beef, then slow cook for a further 20 minutes to allow sauce to thicken.
  • Adjust seasoning to taste with salt and pepper.

To serve

  • Serve with garnishes of choice, such as sour cream, guacamole or diced avocado, grated cheese, coriander/cilantro. Serve either with corn chips or cornbread for dunking, or serve over rice!

Recipe Notes:

1. Beef – beef chuck is ideal, it’s marble with fat so it’s juicy and it shreds well. Boneless beef short rib is also ideal – beautifully juicy and also shreds well (slightly stringier than chuck). Other cuts that work:

  • Brisket will also work but it’s leaner
  • Bolar blade roast – quite a lean cut but will work great, add 1 hour to cook time

2. Homemade Chili Powder – Chili Powder as sold in the US is a mix of spices. The flavour differs from brand to brand and also it’s not readily available outside the Sites. So I prefer to make my own – more consistent flavour outcome of the dish. 3. Searing the beef adds extra flavour as well as helping to seal the juices in the beef. But it’s an optional step – skip it to save time, just place everything in the slow cooker Still super delicious! 4. Other cook methods:

  • Stove & oven – Add 1 cup water and simmer covered for 2.5 hours on low heat, or 3 hours (covered) in the oven at 160C/320F. Adjust sauce quantity at end with water if needed (depends how much evaporation there is which depends on how heavy your pot lid is)
  • Pressure cooker / instant pot – 60 minutes on high

5. Storage – leftovers keeps 100% perfectly in the fridge for 4 – 5 days, or in the freezer for 3 months (thaw then reheat). 6. Nutrition per serving, Chili only (no toppings)

Nutrition Information:

Calories: 401kcal (20%)Carbohydrates: 16g (5%)Protein: 36g (72%)Fat: 22g (34%)Saturated Fat: 9g (56%)Cholesterol: 115mg (38%)Sodium: 825mg (36%)Potassium: 1036mg (30%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 621IU (12%)Vitamin C: 22mg (27%)Calcium: 71mg (7%)Iron: 5mg (28%) Keywords: Chili, Chilli Con Carne, Pulled Beef Chili, Shredded Beef Chilli Con Carne, Slow Cooker Chili Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published October 2014. I can’t believe it’s taken me 5 years to update it with new photos – and more importantly, a recipe video so you can see how amazing it looks!

Life of Dozer

Dozer on the job – cleaning up after filming the video. He takes his job very seriously!

Chuck Roast Spicy Chili

This chuck roast spicy chili is a perfect meal to serve this time of year. Actually, anytime is perfect for a good ol’ hearty bowl of chili.

Making this chuck roast spicy chili is super easy. The hardest part is cooking up the meat, which isn’t hard at all. Once the meat is cooked, just toss the remaining ingredients into the pan, and in less than an hour you will be enjoying this delicious comfort food that will not only warm your heart but your soul as well!

If you haven’t used enchilada sauce as the base for the chili before, you are going to love this. So easy and the flavor tastes amazing. Seriously, so good. Just cut up your roast into bite size pieces, add to a large baggie of flour mixture, shake, remove and then brown in a skillet. Once the roast pieces have browned, toss in the ground beef, onions, bell pepper, garlic and seasoning. Cook until ground beef in completely cooked. Next, pour in the enchilada sauce, diced tomatoes and kidney beans. That’s it!

Using a crock pot would work well with this recipe too. Prepare the meat mixture the day before, then pop everything in the crock pot the next morning and go about your day. Come home to a delicious tasting chuck roast spicy chili that will make dinner time a breeze. And finally, don’t forget the corn bread.

Loaded with flavor

Chili was one of our traditional meals we ate on Halloween when my kids were young. I can remember taking my children to our dear friend’s house, eating chili for dinner and then we would take the kids trick or treating in their neighborhood. The one thing we always had with our chili was delicious corn bread. Oh what great memories. That was a long while ago but this time of year always makes me think of my good friends, both of which have passed on. My memories of them and of our good times together still remains in my heart forever.

Try this chuck roast spicy chili today

Here are a few more delicious recipes you can find on the blog: Jalapeño Cheese Corn Bread, Mexican Style Three Bean Chili, Crock Pot Beans and Ham, or how about some Black Bean Potato Green Chile Enchiladas.

Chuck Roast Spicy Chili Course: Chili, Comfort Food, Dinner, Main Meals Author: Terri Ingredients

  • 2-3 lb chuck roast
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 Tbs garlic salt
  • 3 Tbs vegetable oil
  • 2 lbs ground beef
  • 1 large onion chopped
  • 1 bell peppers chopped
  • 4 cloves garlic minced
  • 1/2 tsp cayenne pepper
  • 1 Tbs chili powder
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 2 28 oz cans enchilada sauce
  • 1 15 oz can diced tomatoes
  • 2 15 oz cans kidney beans drained, rinsed


  1. Heat oil in a cast iron skillet or large frying pan over medium heat.
  2. Cut chuck roast into small bite size pieces, set aside.
  3. Pour flour, salt, pepper and garlic salt into a large baggie and add chuck roast pieces. Shake to coat.
  4. Remove from bag, shake off excess flour and add to skillet.
  5. Cook until roast pieces are browned on all sides, then add ground beef, chopped onions, bell pepper and garlic.
  6. Sprinkle cayenne pepper, chili powder, cumin, salt and pepper into meat mixture and cook until ground beef is cooked completely and veggies are tender.
  7. Add meat mixture to a large dutch oven or sauce pan.
  8. Pour enchilada sauce, diced tomatoes and kidney beans into pan. Stir, cover, and continue cooking over low heat for 45 minutes to an hour, stirring occasionally.
  9. Enjoy with some corn bread.

Have Pinterest?

Here are a few pics that are the perfect size for pinning to Pinterest.

Enjoy, Terri

Copyright © Great Grub, Delicious Treats. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.

During our recent trip home, my in-laws’ next-door neighbor, Doug, gave us just about every single pepper that he had left in his garden. In hindsight, that was probably a good move because it snowed there a few days after we left (just…yikes). So, we were the happy recipients of a slew of unidentified peppers. All we knew was that some were mild, some were hot, and some were good-luck-growing-your-taste-buds-back hot.

After a very dicey tasting session, chili was in order.

I did a bunch of research for this recipe. Chili recipes tend to be recipes I don’t notice because I have a go-to chili that I make all the time. But, I wanted to develop something different…something with big hunks of meat instead of ground beef, and something with a bigger variety of spices. This chili guide from theKitchn is a really terrific resource. It takes you through the steps of how to develop good chili flavor, and you can sort of plug and play with the specific ingredients you’d like to feature.

I used a 3-lb chuck roast that I cut into bite-sized pieces, which is why the cooking time is so long. You really do need to cook it for a number of hours so that your meat is fall-apart tender when you serve it. You can also just buy the stew meat at the store if you’d like. Because it cooks for so long, those pieces will be just fine, and it saves you the step of chopping the roast yourself. If you’re using a ground meat, you won’t need to cook this as long.

Let’s talk spice levels.

This chili isn’t spicy. I had a specific “no spicy” request from one of our friends who was coming over to eat with us, so I kept this baby mild. I left the blow-your-eyebrows-off peppers to be pickled and used the milder ones in this dish. If you want something a little spicier, you could leave the seeds and the ribs in your jalapenos and maybe step up the chipotle chili powder to a full teaspoon or even more.

I think Doug would be proud of our effort.

Chuck Roast Chili Author: Christy Makes: 8-10 servings Ingredients

  • 1 T. butter
  • 1 T. olive oil
  • 3 lb. chuck roast, cut into cubes
  • 1 large red onion, diced
  • 1 green pepper, diced
  • 1 sweet red pepper, diced
  • 2 jalapenos, seeds and ribs removed, diced
  • 2 garlic cloves, minced
  • 1 ½ T. chili powder
  • 1 ½ T. cumin
  • 1 T. smoked paprika
  • ½ tsp. chipotle chili powder
  • 1 ½ tsp. salt
  • 1 (12-oz) bottle Corona beer
  • 1 (14.5-oz) can beef stock
  • 1 (28-oz) can diced tomatoes with juice
  • 1 (8-oz) can tomato sauce
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (16-oz) can navy beans, drained and rinsed
  • 2 bay leaves
  • 2 T. cornstarch
  • 2 T. cold water


  1. Heat butter and olive oil in a large Dutch oven over medium heat. Pat chuck roast cubes dry with paper towels and then season them with salt and pepper.
  2. Working in batches so as not to crowd the pan, brown meat cubes on all sides. I browned them in three batches, and it took about 20 minutes total. Remove meat from the pan and set aside.
  3. Add onions, green peppers, red peppers, and jalapenos and cook until softened, about 7 minutes. Add garlic and cook for one minute longer.
  4. Add the seasonings and salt, stir and let cook for 30 seconds.
  5. Pour beer in to deglaze the pan. Stir until you’ve pulled up all the brown bits from the bottom of the pan. Cook 1-2 minutes to reduce the beer slightly.
  6. Add the beef stock, diced tomatoes, tomato sauce, and both kinds of beans to the pot.
  7. Add the browned meat (and any juices that accumulated) and bay leaves. Stir to combine. Bring to a boil and then reduce heat to low and simmer, stirring occasionally, for 2 hours.
  8. Whisk the cornstarch and water together in a small bowl until cornstarch is totally dissolved and there are no lumps. Stir into the chili. Continue to cook for another hour or until the meat is very tender.
  9. Remove the bay leaves and serve with whatever garnishes you like: chopped scallions, shredded cheddar, sour cream, chopped avocado, and/or lime wedges.

Created using theKitchn’s chili cooking lesson.

Beef Chili Recipe

A hearty beef chili recipe made with lots of beef chuck, flavorful spices, and a variety of chili peppers. When it comes to beef chili, this is the “beefiest”. This one is made in the crockpot.

Where we live it gets cold. I mean COLD. It was in the negative digits last night, bottoming out around -8 degrees, and that is without the wind chill factor.

No good!

What is a person to do on a cold night? Make chili. Chili is such a wonderful comfort food. Don’t you think? One major thing we both love about chili is that it can be made in so many different ways. One of my favorites is beef chili.

I Love Hearty Beef Chili

Chili can be hearty, it can be healthy, it can be decadent, it can certainly be flavorful. You can play around with flavors and the chili pot is usually very forgiving.

AND…it’s just so good.

There is nothing like curling up near the fire with a big bowl of satisfying chili to warm the bones. This particular recipe brings in a Chuck Roast that makes this beef chili extra “beefy”. The roast breaks apart nicely in the slow cooker and the flavors really mingle.

You won’t get a beefier beef chili.

Make sure to get a nice sear on the rubbed roast before it goes into the pot. We also used a variety of chili peppers for this one. I wanted heat, personally, but I also had some peppers that needed to be used, and what better way to flavor a huge pot of chili?

Let’s talk about how we make it, shall we?

How to Make this Beef Chili Recipe – the Method

  • First, heat a large pan to medium heat.
  • Next, rub the beef chuck with the chili powder, garlic, salt and cumin.

  • Add beef chuck with chopped onion and minced bacon. The bacon brings in some AWESOME flavor.
  • Sear each side of the beef and cook down the onion, about 5 minutes.
  • Pour a quarter of the beer into the pot to deglaze, then dump the mixture into a slow cooker or crock pot. Add the rest of the beer to the slow cooker as well. If you’d like to skip the beer, use chicken broth or beef broth instead.
  • Add kidney beans and cover.
  • Heat oven to 400 degrees. Chop the tomatoes and peppers in half then set onto a large baking sheet.
  • Bake 20 minutes, or until skins are charred. Remove from heat, slightly cool and peel.
  • Chop the tomatoes and peppers and add to the slow cooker.
  • Add ancho chili powder and stir well.
  • Slow cook on medium for at least 4 hours. The meat will become very fork tender. If needed, let it cook longer until it is very tender and flavorful.

Serve with some sour cream swirled over the top.

About the Chili Peppers

I used Senise chili peppers, jalapeno peppers, Aleppo peppers and the awesome habanero chili peppers for this recipe, though you can vary it up for different flavor profiles.

If you’re looking for a milder version, go with bell peppers, which will bring in LOTS of flavor without any heat. I often make this with only jalapeno peppers for a nice low to mid-level range of heat. Green peppers have no heat.

Serrano peppers really ROCK here for my spicier food loving friends. Habaneros ROCK, too for extra kick!! So many spicy green or red peppers will work for you. Try your favorite combination.

Looking forward to the leftovers! I love this stuff! Such a great recipe.

Recipe Notes & Tips

  • The Beans. I made mine with kidney beans, but you can use other beans if you’d like. Try it with black beans, pinto beans, white beans, or a combination of them. More on this below.
  • The Beef. You can also change up the meat. Try it with ground beef instead of chuck, or use a combination of them. Also, I know it is called “beef chili”, but you can make this recipe with ground turkey, ground chicken, or ground pork. You’ll save a few calories with leaner meats. More on this below.
  • The Tomatoes. I used fresh chopped tomatoes, but you can use canned crushed tomatoes, diced tomatoes, or tomato sauce.
  • Chili Paste vs. Chili Powder. One reader decided to make this with chili paste instead of chili powder. Yes, you can absolutely do this. Chili paste can be substituted at 4:1 for chili powder (use 4 tablespoons of chili paste for every 1 tablespoon of powder).

What Are the Best Beans to Use for Chili?

Pinto beans and kidney beans are the most commonly used beans for chili, though any type of firm bean can work for you. Some types of beans that also make great chili include black beans, great northern beans, cannellini beans, and black eyed peas. Some beans just aren’t meant to use for making chili, like chickpeas (garbanzo beans) or any bean that will get too mushy in the pot.

Should I Drain Canned Beans for Making Chili?

If you’re using canned beans, it is best to drain the cloudy liquid from the beans, which is mostly starch and salt for preserving, then rinse the beans before using them. The preserving liquid can affect the flavor of your pot of chili. Also, rinsing the beans will help to remove any metallic taste from the can.

What is the Best Beef for Chili?

Different types of beef will affect the final flavor of your chili. I enjoy using beef chuck, which breaks down from low and slow cooking in the pot of chili. Short rib and brisket are excellent choices as well. However, if you’re looking for an inexpensive alternative that has great flavor, you can’t beat ground beef. 80/20 ground beef makes great chili.

Can You Freeze Beef Chili?

Yes, chili can be frozen. Make yourself an extra large batch. Just cool the chili. Transfer it to an airtight container and freeze it for up to 3 months.

When you’re ready to eat it, thaw, reheat and enjoy.

What Do You Serve with Chili?

I always top my bowls of chili with fresh sliced chili peppers and some type of chopped fresh herb. Sometimes I like to roast the peppers first, then slice them. Green onion works nicely, as does chopped cilantro or parsley.

Other favorites include crushed tortilla chips, shredded cheddar cheese, crumbly white cheese, sour cream, spicy chili flakes.

So many options!

Also, instead of serving your chili in a bowl, try spooning it over hot dogs or grilled sausages. Use it to make chili mac and cheese. Yum! Get creative! This is some dang good chili.

Try Some of My Other Popular Chili Recipes

  • Slow Cooker Southwest Beef Chili
  • White Bean Chicken Chili
  • Homemade Roasted Tomatillo Pork Chili
  • Pork Chili with Roasted Red Hatch Chili Peppers
  • Chili Colorado
  • Chili Verde
  • Easy Black Bean Chili
  • “Real Deal” Turkey Chili
  • Cheesy Chili Mac and Cheese

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 1 vote Beef Chili Recipe Prep Time 10 mins Cook Time 4 hrs 25 mins Total Time 4 hrs 35 mins

A hearty beef chili recipe made with lots of beef chuck, flavorful spices, and a variety of chili peppers. When it comes to beef chili, this is the “beefiest”.

Course: Main Course Cuisine: American Keyword: chili, recipe, spicy Servings: 10 Calories: 213 kcal Author: Mike Hultquist Ingredients

  • 20 ounce Beef Chuck Pot Roast cubed
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 1 large onion chopped
  • ¼ pound bacon minced
  • 12 ounces beer I used Negra Modelo
  • 1 can light red kidney beans 15.5 ounces
  • 1 can dark red kidney beans 15.5 ounces
  • 3 pounds tomatoes
  • 2 pounds mixed chili peppers I used Senise peppers, jalapenos, Aleppos and habaneros
  • 3 tablespoons ancho chili powder
  • Sour cream or crema for serving. Bonus points if it is chipotle crema!


  1. Heat a large pan to medium heat.
  2. Rub the beef chuck with the chilipowder, garlic, salt and cumin.
  3. Add beef chuck with chopped onion and minced bacon.
  4. Sear each side of the beef and cook down the onion, about 5 minutes.
  5. Pour a quarter of the beer into the pot to deglaze, then dump the mixture into a slow cooker. Add the rest of the beer to the slow cooker as well.
  6. Add kidney beans and cover.
  7. Heat oven to 400 degrees. Chop the tomatoes and peppers in half then set onto a large baking sheet.
  8. Bake 20 minutes, or until skins are charred. Remove from heat, slightly cool and peel.
  9. Chop the tomatoes and peppers and add to the slow cooker.
  10. Add dark chili powder and stir well.
  11. Slow cook on medium for at least 4 hours.
  12. Serve with some sour cream swirled over the top.

Recipe Notes

Heat Factor: Medium, though you can adjust the heat factor up or down with different chili peppers and powders.

Nutrition Facts Beef Chili Recipe Amount Per Serving Calories 213 Calories from Fat 72 % Daily Value* Fat 8g12% Saturated Fat 2g10% Cholesterol 44mg15% Sodium 434mg18% Potassium 922mg26% Carbohydrates 16g5% Fiber 6g24% Sugar 7g8% Protein 17g34% Vitamin A 3170IU63% Vitamin C 60.2mg73% Calcium 49mg5% Iron 3.2mg18% * Percent Daily Values are based on a 2000 calorie diet.

This recipe was updated on 2/28/19 to include new recipes and info. It was originally published on 1/8/2015.


Stay in the know

  • Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.

  • Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.

  • Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.

  • Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapeños, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.

  • Note: Leftover chili may thicken up and need to be reheated with a little low-sodium broth.

  • Recipe by Emeril Lagasse, from Sizzling Skillets and Other One Pot Wonders, William Morrow, New York, 2011, courtesy Martha Stewart Living Omnimedia, Inc.


Making a mean chili is serious business. There are chili contests to be won! This is the time of year where chili contests abound and everyone wants to claim the coveted prize. If you want a prize-winning chili, I have a winner for you! This MJ’s Award-Winning Beef Chili is no joke. I can’t guarantee you will take home the big prize but I can guarantee that you will LOVE this chili. Thank you BUSH’s slow-simmered chili beans and Hunt’s vine-ripened tomatoes for sponsoring this post.

There are all kinds of theories out there as to what kind of chili reigns supreme. Beans or no beans? I always go with beans. It makes the chili hearty and filling. Ground beef or chuck roast beef? I love both of them and use them both in my chili recipes (Texas Sized Chili Bar). This MJ’s Award-Winning Chili uses chuck roast because it becomes so tender when braised slowly. It’s downright heavenly!

The key to making a perfect chili is the combination of flavors from the tender beef, seasoned BUSH’s chili beans, Hunt’s fire-roasted diced tomatoes, broth, and warm spices. It is all about layers upon layers of flavors. I like to cook my chili low and slow — either in a dutch oven pot or in a slow cooker. This ensures that the flavors come together in the ultimate pot of chili.

I have a little secret ingredient up my sleeve in my chili recipes and that is Dr. Pepper! You can use Coke as well but it is a match made in heaven with beef and helps to tenderize it so it just melts in your mouth.

So what spices do you use to make this killer MJ’s Award-Winning Beef Chili? The numero uno spice to use is chili powder. This is what gives it that earthy depth of flavor and mild spice. You can use a traditional chili powder, an ancho chili powder, or even a New Mexico chili powder. There are many choices! I love to use half traditional chili powder and half ancho chili powder. Cumin is another powerhouse spice as it gives a lot of bang for the buck…a little bit goes a long way. A touch of cayenne pepper gives it a little kick. A pinch of cinnamon brings in some warmth.

This MJ’s Award-Winning Chili calls for chuck roast, cut into bite-size pieces. I am a huge fan of chuck roast as it has enough fat on it to make it tender without it being too much. It has such amazing texture. The key is to brown the beef. Why is it important to do this extra step? Well, it brings out the flavor in the meat. I sauté it in a little bit of oil to give it a nice brown crust. I sauté the beef with some chopped onion to elevate the flavors.

A combination of sautéed onions and peppers is vital to developing flavors in the chili. I love using diced onions, jalapenos, and a red pepper. You can even throw in a poblano pepper for a mild heat.

Beans are one important component in chili, in my opinion. I always reach for BUSH’s chili beans because they make it so easy for me. Their chili beans are covered in a mild chili sauce, which makes the beans taste even better. I like to use a combination of chili beans — pinto, kidney, and white. It keeps people on their toes and makes things interesting!

I am throwing in an option for you. Many people swear by adding masa, which is corn flour, into their chili. It acts as a thickening agent and adds richness to the chili. If you don’t have masa, you can use 1 cup of cheddar or pepper jack cheese to give the chili a little creaminess.

The toppings are essential! Some of my favorite chili toppings are shredded Mexican cheese, sour cream, cilantro, avocado, green onions, tortilla strips, and even jalapeno if you like to keep things spicy. I love to put out a toppings bar like this one — Texas Sized Chili Bar. This is so fun for parties!

This MJ’s Award-Winning Beef Chili can be made on the stovetop or in a slow cooker/crockpot. The key is low and slow with the beef so a slow cooker works like a charm. Always add your beans more at the end of cooking time though. They just need some time to heat up.

MJ’s Award-Winning Beef Chili Prep Time 30 mins Cook Time 2 hrs Total Time 2 hrs 30 mins This MJ’s Award-Winning Chili is going to be a hit with your family! Course: Dinner Cuisine: American Servings: 8 Author: Melissa Stadler, Modern Honey Ingredients

  • 2 lb. approx Chuck Roast, cut into bite-sized cubes
  • 2-3 Tablespoons Oil
  • 2 teaspoons Salt
  • 2 teaspoons Pepper
  • 1 Onion finely diced
  • 1 Red Pepper finely diced
  • 1 Jalapeno finely diced
  • (1) 12-ounce can Dr. Pepper or Coke
  • 3 Tablespoons Chili Powder
  • 2 teaspoons Cumin Powder
  • 1/2 – 1 teaspoon Cayenne Pepper
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Cinnamon
  • (1) 14-ounce can Beef Broth
  • (2) 14.5-ounce cans Hunt’s Fire-Roasted Diced Tomatoes drained
  • 1 can Bush’s Chili Pinto Beans
  • 1 can Bush’s Chili Kidney Beans
  • 1 can Bush’s Chili White Great Northern Beans


  • 1/4 cup Masa Flour plus enough water to make a paste
  • 1 cup Mexican shredded cheese added to the chili to add creaminess


  • Mexican Shredded Cheese
  • Sour Cream or Mexican Crema
  • Cilantro
  • Avocado
  • Tortilla Strips
  • Jalapeno Slices


  1. Heat dutch oven or pot over medium-high heat. Add oil and heat for 2 minutes. Add chunks of beef, trying to avoid overcrowding the pot. Sprinkle with salt and pepper.
  2. Stir in onions.
  3. Cook for about 5 minutes or until beef begins to brown.
  4. If making the chili in the pot, keep beef in pot. If making chili in a slow cooker, remove beef and place in slow cooker.
  5. Reduce heat to medium-low and stir in red pepper, jalapenos, Dr. Pepper, chili powder, cumin, cayenne pepper, garlic powder, cinnamon, beef broth, and fire-roasted tomatoes.
  6. Reduce heat to low and cover.
  7. Cook for 1-2 hours on low or until beef is tender. If making in a slow cooker, cook for 7-8 hours on low or 4-5 hours on high.
  8. With about 30 minutes left of cooking time, add beans. If using masa, stir in the masa paste (mix masa with enough water to form a thick paste) now. Let simmer for 30 minutes.
  9. If adding cheese, add in about 10 minutes before serving to give it time to melt.
  10. Season to taste. Add more salt and pepper, if desired.
  11. Top with Mexican cheeses, sour cream, cilantro, avocado, and tortilla strips.

I can’t wait to hear about your success with making this award-winning chili recipe! Come say “hi” on Instagram @modern_honey. I would love to hear from you!

This is a sponsored post written by me on behalf of BUSH’s slow-simmered chili beans and Hunt’s vine ripened tomatoes.

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Slow Cooker Beef Chili – Comforting, DELICIOUS, and warm beef chili packed with beans, vegetables, and spices, and cooked in the crock pot. It’s a great choice for a weeknight dinner, but just as good for a crowd-pleasing tailgate dish! Football season, we’re ready for ya!


EASY, classic Slow Cooker Beef Chili that takes VERY little effort and makes a perfect meal for the entire family. You can even call up the neighbors and extended family for this recipe because it makes a TON!

This set-it-and-forget-it beef chili takes comfort and flavor straight to your bowl. Making chili in a slow cooker is one of the easiest ways to make this traditional dish. With a low and slow preparation take on Beef Chili, the ingredients meld together into a perfectly delicious and hearty dish.


Beef Chili, how I love thee. I think I know the secret to a really, really good chili – it takes time, patience, and a whole lotta love.

Sure you can make this chili in your beautiful dutch oven in an hour or so, but why bother. Just throw it all in the crock pot, put a lid on it, and forget about it. Come back in 6 hours and serve.

  • But first, we have to start with browning the meat in a skillet, as well as the onions.
  • Then, you will want to add the onions and beef to your slow cooker.
  • Stir in some tomatoes, beef broth, and spices. Plus sugar, cinnamon, and cocoa powder. TRUST ME. Keep in mind, if you like a spicier chili, definitely kick up the spices and add more chili powder.
  • Cover with a lid and let it go. For about 5 to 6 hours on LOW.
  • Stir in the (canned) beans at the end, heat through, and that’s it.

Best chili on the planet. I promise! …I think. Okay, agreed, taste is subjective, but still…this chili is damn good.


Yes, you can. You don’t have to brown the meat nor cook the onions if you don’t want to. Just add everything to the slow cooker, cover, and cook for 6 hours on LOW.


  • Store completely cooled chili leftovers in an airtight container and keep in the fridge for up to 4 days.


  • Store chili in freezer bags and remove air from bags before sealing. Place the bag of chili flat in the freezer and keep in the freezer for up to 4 months.
  • To reheat, remove from freezer and set in the fridge overnight. Transfer thawed chili to a soup pot or dutch oven and reheat over medium heat for 20 minutes, or until heated through.


  • Slow Cooker Beef Stew
  • Mozzarella Stuffed Crockpot Meatloaf
  • Slow Cooker Balsamic Pot Roast
  • Crock Pot Spaghetti Sauce Italiano



Slow Cooker Beef Chili Prep Time 20 mins Cook Time 6 hrs Total Time 6 hrs 20 mins

Comforting, DELICIOUS, and warm beef chili packed with beans, vegetables, and spices, and cooked in the crock pot. It’s a great choice for a weeknight dinner, but just as good for a crowd-pleasing tailgate dish!

Course: Dinner Cuisine: American/Southern, American/Southwest Servings: 8 Calories: 331 kcal Author: Katerina | Diethood Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 pounds lean ground beef
  • 4 cloves garlic, minced
  • 2 cans (14.5 ounces each) diced tomatoes, undrained
  • 1 red bell pepper, diced
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon cocoa powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • salt and pepper, to taste
  • 1 cup low sodium beef broth
  • 2 cans (16 ounces each) dark red kidney beans, rinsed and drained


  • Sour Cream
  • Shredded Cheddar Cheese
  • sliced green onions, for garnish


  1. Heat olive oil in a large skillet over medium-high heat.

  2. Add the onions and cook for 1 minute. Add garlic and cook for 30 seconds.

  3. Stir in ground beef and cook until browned, stirring occasionally to break up the meat.

  4. Remove from heat, drain, and transfer beef mixture into the pot of a 6-quart or larger slow cooker.

  5. Add the rest of the ingredients to the slow cooker, except beans and toppings.

  6. Cover with a lid and set slow cooker on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.

  7. Remove lid and stir in kidney beans; cover and continue to cook for 5 more minutes.

  8. Ladle into bowls; top with sour cream and shredded cheddar cheese.

  9. Garnish with green onions and serve.

Recipe Notes

WW FREESTYLE POINTS per serving: 4 (without the toppings)


  • Store chili in freezer bags and remove air from bags before sealing. Place the bag of chili flat in the freezer and keep in the freezer for up to 4 months.
  • To reheat, remove from freezer and set in the fridge overnight. Transfer thawed chili to a soup pot or dutch oven and reheat over medium heat for 20 minutes, or until hot and bubbly.

Nutrition Facts Slow Cooker Beef Chili Amount Per Serving Calories 331 Calories from Fat 90 % Daily Value* Fat 10g15% Saturated Fat 3g15% Cholesterol 70mg23% Sodium 788mg33% Potassium 1199mg34% Carbohydrates 28g9% Fiber 10g40% Sugar 8g9% Protein 33g66% Vitamin A 1505IU30% Vitamin C 34.2mg41% Calcium 109mg11% Iron 6.6mg37% * Percent Daily Values are based on a 2000 calorie diet. Keywords: beef recipes, chili recipes, crock pot recipes, ground beef recipe, Slow cooker beef, slow cooker beef chili


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