Description
Turn leftover chuck roast into a hearty, flavor-packed chili that’s ready in about an hour.
Ingredients
Scale
- 2 tablespoons olive oil
- 1½ pounds cooked chuck roast, shredded or chopped
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- 1 jalapeno, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2½ tablespoons chili powder, divided
- 1 teaspoon cumin
- 14.5 ounces canned crushed tomatoes
- 14.5 ounces canned black beans, rinsed and drained
- 14.5 ounces canned fire-roasted tomatoes
- ½ cup leftover braising liquid, optional
- 1 tablespoon Better than Bouillon Beef Base
- 1½ cups water
- 1 cup beer
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Add olive oil, onions, jalapeno, and green bell pepper in a Dutch oven over medium heat. Cook for about 5 minutes or until the onions have softened. Add the garlic and cook for 30 seconds. Add the tomato paste and spices, stir, and cook for one minute.
- Add in the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered for 45-60 minutes or until the chili has thickened.
- To serve, top with optional toppings, such as cheddar cheese, green onions, sour cream, tortilla chips, Cheez-Its, and sliced jalapenos.
Notes
- This recipe is perfect for weeknight dinners, game day, or anytime you’re craving a comforting bowl of chili.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 267
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: Chuck Roast Chili, Leftover Roast Chili, Hearty Chili, Comfort Food