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Chuck Roast Chili with Beans

Chuck Roast Chili with Beans
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Hearty chuck roast and beans are simmered low and slow with charred peppers, stewed tomatoes, and beer. 

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 180
  • Total Time: 3 hours 20 minutes
  • Yield: 8-10 1x
  • Category: Entree
  • Method: Braising
  • Cuisine: American

Ingredients

Units Scale
  • 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

  1. 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.
  2. 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.
  3. Heat a Dutch oven over medium-high heat and add a tablespoon of oil.
  4. Pat meat dry and season with one teaspoon kosher salt and the black pepper.
  5. Working in batches, add your chuck to the pan and allow all sides to brown. Transfer to a plate.
  6. Add the remaining oil. Add the onions, celery, and carrots. Allow to cook for 3-4 minutes until the onions are translucent. 
  7. Add the garlic and cook for 1 minute.
  8. Add the remaining salt, ancho chili powder, cumin, coriander, Mexican oregano, and smoked paprika. Stir until the vegetables are coated.
  9. Add the tomato paste and stir. Let the mixture cook for 2 minutes until aromatic and the color has deepend.
  10. Add the beef back into the pot along with any drippings.
  11. Add your roasted and chopped peppers.
  12. Add the tomatoes, beer, and Worcestershire sauce. Stir to combine, making sure to scrape up the brown bits from the pan.
  13. Bring to a simmer. Lower the heat to medium-low and cover.
  14. Add the drained beans an hour into cooking. 
  15. Allow the chili to cook for 2 1/2-3 hours, or until the meat is tender, stirring occasionally.
  16. If desired, you can shred the meat, or leave whole.
  17. 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. 

Find it online: https://beachgirlgrills.com/chuck-roast-chili-with-beans/