Slow-Simmered Chuck Roast Chili Recipe

Our easy chuck roast chili recipe is incredibly delicious and simple to make. Below you’ll find instructions for cooking it low and slow in a Crockpot or on the stovetop, so you can choose the method that fits your schedule. Both methods yield fork-tender meat and rich, well-rounded flavor in every spoonful.

Chili can be made in many ways. If you usually use ground beef, try this version with large chunks of chuck roast for a heartier, old-fashioned chili. The long, slow cooking breaks down the marbled meat so it becomes incredibly tender — almost melting in your mouth.

Once you settle on the right balance of beans, broth, tomato paste, and spices, you can choose your cooking method. On a relaxed day I use a Dutch oven on the stove. For busier schedules, I start it in the Crockpot in the morning. The Instant Pot is another time-saving option if you prefer. The ingredients stay the same; only the timing changes.

You can easily adjust the heat level. This version is on the milder side, but adding more cayenne or red pepper flakes will increase the spice. Small changes let you tailor the chili to your family’s taste.

Ingredient Notes

Chuck roast is a great choice because the fat marbling keeps the meat moist during long cooking. Very lean cuts can dry out, while well-marbled chuck becomes tender and flavorful.

For beans I like mostly kidney (red) beans with a can of pinto beans for variation, but you can use any combination you prefer.

Beef broth provides depth and flavor that water cannot. A bit of tomato paste helps thicken the sauce and deepen the tomato flavor.

Vegetables include sliced or diced onions, chopped bell pepper, and a can of crushed tomatoes. A drizzle of olive oil is useful for browning the meat; if you’re using leftover cooked roast, you can skip the oil.

Seasonings are simple and effective: paprika, chili powder, cumin, salt, and plenty of minced garlic for aroma and depth.

Can you make chuck roast chili with dry beans?

Yes. If you prefer dry beans, plan ahead: most varieties (like kidney beans) require an overnight soak and then several hours of simmering before you add them to the chili. Using canned beans is faster and convenient, but starting with dry beans is possible if you want complete control over texture.

Variations and Substitutions

If you can’t find chuck roast, beef stew meat is a suitable substitute. If you want more heat, add 1/2–1 teaspoon of red pepper flakes or more cayenne to taste. You can also swap bean varieties or omit them entirely for a beanless chili.

Do you have to brown the meat?

Yes. Browning the chuck roast pieces before braising improves texture and flavor. A good sear caramelizes the surface, locking in juices and adding savory depth. If you skip this step, the chili will still cook but may lack richness and the meat can become less tender on the surface.

How Long to Cook Chuck Roast Chili on the Stove

After browning the meat and softening the vegetables, simmer covered over low to medium heat for about 2.5–3 hours. Cooking time depends on chunk size and how fall-apart tender you want the beef; longer cooking produces more tender, shreddable pieces.

How Long to Cook Chuck Roast Chili in Slow Cooker

In a slow cooker set on low, plan for 5–6 hours for tender results. Many people set it for 6 hours and let the cooker switch to warm automatically. You can extend to 7–8 hours if you prefer an even softer, more shreddable texture.

How do you make it thicker?

If the chili is thinner than you’d like, remove the lid for the last 30–60 minutes to let some liquid evaporate and concentrate the sauce. Alternatively, stir in an extra tablespoon or two of tomato paste to thicken and boost tomato flavor.

How do you know when it is done?

The ideal texture is when the meat is easily pierced through with a fork and begins to fall apart. The beans should be tender but not mushy. Taste and texture are the best indicators of doneness.

How to Serve Chuck Roast Chili

A classic pairing is cornbread—muffins or a pan-baked square work well. Serve the chili over rice or with toppings such as shredded cheddar, chopped green onions, sour cream, or avocado slices. These additions round out the meal and complement the hearty chili flavors.

Chuck Roast Chili Recipe

By Justine

A simple slow-cooker or stovetop chili that delivers fork-tender chunks of beef and a rich, savory sauce.

Prep: 15 mins

Cook: 3 hrs

Servings: 6

Equipment

• 1 Dutch oven or slow cooker
• 1 knife
• 1 cutting board

Ingredients

• 2.5–3 pounds chuck roast, cut into bite-size chunks
• 2 tbsp olive oil, to brown meat
• 1 large onion, sliced
• 1 small bell pepper, diced
• 4 tbsp garlic, minced
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) kidney beans, drained
• 1 can pinto beans, drained
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp paprika
• 2 tsp cumin
• 1 tsp salt
• 1/2 tsp cayenne pepper or red pepper flakes (optional)
• 1 tbsp Worcestershire sauce

Instructions

1. In a Dutch oven, heat the oil over medium heat. Season chuck roast pieces with salt (and pepper if desired). Brown the pieces until the outsides are well-colored and no longer pink. Remove and set aside.
2. Add onions and bell pepper to the same pot and cook 4–5 minutes until softened. Add garlic and cook 1 minute more. Stir in tomato paste and the dry seasonings until fragrant.
3. Return the browned chuck roast to the pot.
4. Pour in the crushed tomatoes, Worcestershire sauce, and beef broth. Stir to combine. If you want very soft beans, add them now; otherwise add beans during the last hour of cooking to keep them firmer.
5. Cover and simmer on low to medium heat on the stovetop for about 3 hours, or transfer everything to a slow cooker and cook on low for 5–6 hours, until the meat is fork-tender.
6. For a thicker chili, leave the lid off for the last 30–60 minutes to reduce the liquid, or stir in more tomato paste to reach the desired consistency.
7. Serve over white rice or with cornbread. Top with shredded cheddar, chopped green onions, or your preferred garnishes.

Nutrition

Serving: 2 oz • Calories: 554 kcal • Carbohydrates: 32 g • Protein: 47 g • Fat: 28 g • Saturated Fat: 10 g • Sodium: 1057 mg • Fiber: 10 g

Nutrition information is automatically calculated and should be used as an estimate.

Additional Info

Course: Main Course • Cuisine: American

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