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Crock Pot Beef Chuck Chili

Crock Pot Beef Chuck Chili for a Cozy Dinner Delight

This Crock Pot Beef Chuck Chili is a comforting, hearty dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 3 lb beef chuck roast Perfect for meaty chunks; ground beef can be used as a substitute.
  • 1 tablespoon salt Essential for enhancing flavor; adjust to taste.
  • 2 teaspoons black pepper Adds depth and kick.
  • 2 tablespoons vegetable oil For browning the meat; olive oil can be used as a twist.
  • 1 diced onion Provides sweetness and aroma.
  • 1 diced bell pepper Adds color and crunch.
  • 1 tablespoon diced jalapeños Brings heat; adjust to spice preference.
  • 1 tablespoon minced garlic Enhances flavor.
For the Tomato Mixture
  • 1 28 oz can crushed tomatoes Forms the base of the chili; can substitute with fresh tomatoes.
  • 1 14.5 oz can diced tomatoes Contributes texture and freshness.
  • 2 tablespoons tomato paste Intensifies tomato flavor.
For the Beans
  • 2 15 oz cans chili beans or red kidney beans Drained, adds heartiness.
For the Seasonings
  • 2 tablespoons Worcestershire sauce Infuses umami flavor.
  • ⅓ cup ancho chili powder Key spice for smoky flavor.
  • 2 tablespoons light brown sugar Balances acidity.
  • 2 tablespoons onion powder Boosts onion flavor.
  • 1 tablespoon garlic powder Amplifies garlic essence.
  • 1 teaspoon Italian seasoning Adds herbaceous note.
  • 1 teaspoon cumin Delivers warmth.
  • 1 teaspoon allspice Unique warm spice note.
  • 1 cup beef broth Adjusts consistency.

Equipment

  • Crock Pot
  • skillet

Method
 

Step‑by‑Step Instructions
  1. Begin by cutting the 3 lb beef chuck roast into 1½-inch pieces. Season the beef with 1 tablespoon salt and 2 teaspoons black pepper.
  2. In a skillet over medium-high heat, add 2 tablespoons of vegetable oil. Add the seasoned beef pieces and sear for 3–4 minutes on each side until browned.
  3. Use the same skillet to sauté the diced onion, bell pepper, jalapeños, and minced garlic for about 5 minutes until softened.
  4. Transfer the seared beef and sautéed vegetables into the crock pot. Combine all ingredients carefully.
  5. Stir in the crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, ancho chili powder, and spices. Pour in beef broth and mix well.
  6. Cover and cook on low for 8 hours or high for 4 hours. Enjoy the aromas while cooking.
  7. After cooking, taste for seasoning and adjust with salt and pepper as necessary. Stir before serving warm.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 5IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

For a richer taste, let the chili sit overnight before reheating to allow flavors to meld beautifully.

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