Thick, meaty, luscious, and boldly spiced…there’s something magical about the deeply aromatic power of a simmering pot of homemade chili. Chuck Roast Chili with Beans delivers everything you crave in this comfort food classic and will have you swiping the bowl with cornbread for the last drop.

There are certain dishes that instantly induce a Pavlovian response simply by the process of cooking low and slow. Whether its Authentic Cuban Ropa Vieja perfumed with cumin, or this hearty and beefy game day favorite with both earthy spices and roasted peppers, there is something enticing about the way a tough cut of meat breaks down into something sumptuous and tender.
Why You’ll Love This Beef and Beer Chili Recipe
Chili. It’s practically a food group unto itself. It hits all of the crave-worthy flavor notes. Savory, smoky, bitter, a little sweet, earthy. And yes, there is that sassy kick of spice. There is a chili recipe for everything, from vegetarians to those like my Texan born dad who think beans are sacrilege. It truly is a universally beloved dish.

- Easy Process – The most labor intensive part of this recipe is the chopping. Other than that there’s a little browning and sauteing, and then let it simmer. You can also just as easily make this recipe on your smoker as you can the stovetop.
- Familiar Flavors – This shredded beef chili delivers on the familiar flavors you love of a traditional chili.
- Make Ahead – Something are better when they’re made in advance. This chili is perfect to not only make the day before, but is also perfect for freezing.
- Party Ready – Don’t be intimidated by the list of ingredients. This chuck roast chili recipe makes a lot and can feed a crowd.
- Customizable – Not only can you control the heat level of this chili, but the texture of this thick chili is ideal for other dishes such as topping nachos, a baked potato, or even chili pie.
Ingredients for Shredded Beef Chili
Yes, there are recipes out there for five ingredient chili and short cut chili. This isn’t one of those. However, this chili with beans recipe combines pantry staples like canned tomatoes and beans with easily accessible fresh ingredients such as the classic mirepoix. And beer. Because chili and a cold cerveza just belong together.

- Chuck Roast – This tougher cut of beef comes from the sub-prime cut known as chuck. It’s ideal for low and slow cooking and braised dishes such as pot roast. It becomes fall apart tender the longer that it is cooked.
- Aromatics – Onion and garlic give a savory back note to this dish.
- Vegetables – Celery and carrots give both freshness and also sweetness.
- Peppers – Red bell pepper, jalapeno, poblano, and habanero peppers offer sweetness, earthy bitterness, fruitiness, and spice giving a different element of flavor than just chili powder. All of the peppers are roasted for an additional layer of smoky flavor.
- Spices – Ancho chili powder, cumin, smoked paprika, Mexican oregano, coriander, and salt and pepper are the base of the chili spices for this recipe. They deliver earthiness, smokiness, a slightly citrusy note, and herbaceous kick when combined.
- Stewed Tomatoes – Adds a little sweetness to balance the heat while also keeping this a chunky beef chili. They also hold up well to the long cooking of this chili. If you can find Mexican stewed tomatoes, I highly recommend them for this recipe.
- Fire Roasted Tomatoes- These give both smokiness and a little sweetness to the chili.
- Beer – Adds a brightness to the chili while helping it to break down and braise. I recommend a lager, pilsner, or amber ale for this. Pick something that you enjoy.
- Beans – Makes this chili extra hearty. Use your favorite combination. I usually use a combination of kidney beans and pintos but black beans are also delicious in this.

- Worcestershire Sauce – Adds umami and salt, and makes the beef taste a little richer and beefier.
- Tomato Paste – Adds a layer of sweetness and also richness.
- Cilantro – Offers up a fresh, citrusy pop at the end.
How to Make Chuck Roast Chili with Beans
This is the perfect rainy day, cold weather chili. If you’re looking for a recipe to pop into the stove and let it do its thing while you go about your weekend, this is it. With just a little prep at the beginning this chili spends the rest of its time simmering away and developing its flavors while the chuck roast becomes tender.
- Char – Prepare your grill for direct grilling. Clean and dry your bell pepper, jalapeno, habanero, and poblano. Place them directly over the heat and allow all sides to char. Transfer to a plastic bag and let them cool off and steam.

- Mise en Place – Finely dice your carrots and celery. Peel and deseed your peppers and dice. Cube your chuck roast into 1/2″-1″ cubes.
- Brown – Heat your Dutch oven over medium high heat and add a neutral oil such as avocado. Season your beef with salt and pepper and working in batches add your beef to the pan, browning all sides. Don’t over crowd the pan as this will steam the meat and not allow that crust to develop. Transfer your browned meat to a plate.
- Sauté – Add the onions, celery, and carrots and allow it to sauté for a few minutes until the onions are translucent. Add the garlic and cook for another minute until fragrant.
- Toast – Add your spices and tomato paste. Cook for a couple of minutes until it is fragrant and deepened in color.



- Deglaze – Add the beef back into the pan along with any drippings. Add the beer and tomatoes and stir to combine, making sure to scrape up any brown bits on the bottom of the pan.
- Simmer – Bring your chili to a simmer and turn the heat to medium-low. Cover it with a lid and allow it to cook for around three hours, until the chili has thickened and the meat is tender.

- Shred – This step is completely optional. You can keep this as a chunky beef chili, or you can use your spoon or two forks to shred some or all of the beef.
- Serve – Stir in your cilantro and serve up your chili with your favorite toppings.
Substitutions
- Beef Broth – This chili doesn’t taste like beer, and most of the alcohol in this recipe fully cooks out. However, if you do not want to add beer to your chili you can replace it with beef broth.
- Stew Meat – We’ve all been there. Sometimes there’s that pack of stew meat at the grocery store that is just too good of a deal to pass up. Sometimes you can even find brisket stew meat. Both work great in this recipe.
How to Serve Chuck Roast Chili with Beans
Part of the fun and deliciousness of chili is all of the ways you can serve it. When you make a pot of chili to serve to a crowd, almost everyone tops it in their own unique way. Here are just a few ideas of fun toppings.

- Sour Cream/Crema
- Cilantro
- Onions/Scallions
- Fresh or Pickled Jalapenos
- Avocado
- Lime Wedges
- Corn Chips
- Cornbread

- Radishes
- Pickled Onions
- Freshly Shredded Cheese
How to Store Chuck Roast Chili
There are some foods that are perfect for making a large batch of and freezing for a later date. Shredded beef chili is one of them. If you plan on freezing this chili, allow it to cool completely. Divide the chili between freezer safe bags, making sure to let all of the excess air out. You can freeze the bags flat on a baking sheet until frozen through for easy stacking, or freeze them as is. They will keep for up to three months in the freezer. When ready to use them allow them to defrost overnight in the refrigerator.

This will also keep for up to a week in the refrigerator. Allow it to cool completely before transferring it to airtight containers.
Tools
A Dutch oven is your best friend when it comes to making chili, especially chili with chuck roast. Not only does it go from the grill to the table, being able to handle high heat, but it evenly distributes the heat allowing you to sear your meat.
Tips From the Beach
Every step of this beer chili is a simple process but take the time in the details. It will give you the most depth of flavor in the finished dish.

- Sear your meat – Don’t crowd your pan when browning your meat. It’s better to work in batches so the chuck roast can develop that crust.
- Char your peppers – Fresh peppers play as important a role as dried spices in this recipe. Take the time to char your peppers and add that layer of smoky flavor while also sweetening them.
- Toast your spices and tomato paste – Take the extra couple of minutes to allow your spices and tomato paste to toast. This will wake up the flavors of the spices and cook out that raw flavor of the tomato paste.
- Let your chili cook low and slow – Keep your heat on a lower setting. If you’re making this on the grill, keep it indirect. If it’s on your stovetop keep it medium-low to low. This will allow the flavors to develop and marry and the chili to break down and thicken.
- Taste and the end, and season accordingly – The canned ingredients in this recipe have their own salt content. See if you need to add any additional salt after this has cooked.
Looking for more beefed-up recipes? Make sure to check out Roasted Poblano Beef Stew. And for a different take on chili check out Three Bean Turkey Chili with Beer.
Frequently Asked Questions About Chuck Roast Chili with Beans
Is chuck roast chili with beans spicy?
This chili has a medium heat, even with the habanero. As it cooks longer, the heat mellows. The heat is also mellowed by the sweetness from the stewed tomatoes and tomato paste.
Can I use another cut of beef for this recipe instead of chuck roast?
Stew meat is a great option in place of the chuck roast.
What type of beans are best for this chili recipe?
Use your favorite combination. Using more than one variety will give you the best texture. Black beans, kidney beans, and pinto beans all work well.
Can I use chili powder instead of the ancho chili powder?
No. Most chili powders are a combination of seasonings and spices, including salt.
Do I have to use beer in this chili recipe?
No, you can substitute with beef broth instead.
Chuck Roast Chili with Beans
Hearty chuck roast and beans are simmered low and slow with charred peppers, stewed tomatoes, and beer.
- Prep Time: 20
- Cook Time: 180
- Total Time: 3 hours 20 minutes
- Yield: 8–10 1x
- Category: Entree
- Method: Braising
- Cuisine: American
Ingredients
- 2–3 pounds chuck roast, 1/2″-1″ cube
- 2 tbsp avocado or vegetable oil
- 1 poblano, charred, peeled, deseeded, chopped
- 1 red bell pepper, charred, peeled, deseeded, chopped
- 1 jalapeno, charred, peeled, deseeded, chopped
- 1 habanero, charred, deseeded, chopped (optional)
- 1 large sweet onion, diced
- 1/2 cup celery, finely chopped
- 1/2 cup carrot, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons ancho chili powder
- 1 tablespoon cumin
- 1/2 tablespoon Mexican oregano
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 tablespoon Worcestershire sauce
- 2 14.5 ounces cans stewed tomatoes, Mexican stewed tomatoes recommended
- 1 14.5 ounces diced fire roasted tomatoes
- 3 15-16 ounces cans beans, drained and rinsed, use your favorite combination
- 12 ounces beer, lager, pilsner, amber ale recommended, room temperature
- 1/3 cup cilantro, chopped
- 2 tablespoons neutral oil such as avocado or canola
Instructions
- Heat your grill for direct grilling. Wash and dry your peppers and place them directly over the flames. Turn them every couple of minutes until all sides are charred. Place them in a zip top bag and allow them to cool and steam.
- Once they are cooled, remove the skin of the red pepper, jalapeno, and poblano. Don’t worry about the habanero. Deseed your peppers and chop them.
- Heat a Dutch oven over medium-high heat and add a tablespoon of oil.
- Pat meat dry and season with one teaspoon kosher salt and the black pepper.
- Working in batches, add your chuck to the pan and allow all sides to brown. Transfer to a plate.
- Add the remaining oil. Add the onions, celery, and carrots. Allow to cook for 3-4 minutes until the onions are translucent.
- Add the garlic and cook for 1 minute.
- Add the remaining salt, ancho chili powder, cumin, coriander, Mexican oregano, and smoked paprika. Stir until the vegetables are coated.
- Add the tomato paste and stir. Let the mixture cook for 2 minutes until aromatic and the color has deepend.
- Add the beef back into the pot along with any drippings.
- Add your roasted and chopped peppers.
- Add the tomatoes, beer, and Worcestershire sauce. Stir to combine, making sure to scrape up the brown bits from the pan.
- Bring to a simmer. Lower the heat to medium-low and cover.
- Add the drained beans an hour into cooking.
- Allow the chili to cook for 2 1/2-3 hours, or until the meat is tender, stirring occasionally.
- If desired, you can shred the meat, or leave whole.
- Stir in the cilantro just before serving.
Notes
- This same recipe can be made with stew meat.
- Use your favorite combination of beans for this recipe such as kidney beans, pinto beans, or black beans. Do no use seasoned chili beans.
- The beer in this recipe can be substituted with beef broth. Low sodium recommended.