Pioneer Woman Chili With Chuck Roast Recipe
If you love hearty, flavorful chili, this Pioneer Woman Chili With Chuck Roast Recipe is perfect. It’s warm, rich and full of tender beef. I first tried this recipe on a chilly evening.
Ingredients
- 2 pounds chuck roast cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 bell peppers chopped
- 1 can 14.5 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional for heat
- 1 teaspoon sugar
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
Instructions
Prep the Chuck Roast
- Cut the chuck roast into 1-inch cubes. Pat them dry with a paper towel.
Heat the Oil
- Place a Dutch oven on medium-high heat. Add olive oil.
Brown the Meat
- Add beef cubes in batches. Brown all sides. Remove meat from pot.
Sauté the Vegetables
- Add onions, garlic, and bell peppers to the pot. Cook until soft.
Add Spices
- Sprinkle chili powder, smoked paprika, cumin, salt, pepper, and cayenne. Stir for 1–2 minutes.
Combine Meat and Liquids
- Return beef to pot. Pour in diced tomatoes, tomato sauce, and beef broth. Stir gently.
Simmer the Chili
- Bring to a boil. Reduce heat to low. Cover and simmer for 2 hours.
Add Beans
- Stir in kidney and black beans. Simmer uncovered for 15 more minutes.
Taste and Adjust
- Taste the chili. Add salt, pepper, or sugar if needed.
Serve and Enjoy
- Spoon into bowls. Add cheese or sour cream if desired.
Notes
- For extra flavor, brown meat in batches.
- Use a slow cooker for hands-off cooking.
- Add corn or zucchini for more vegetables.
- Use fire-roasted tomatoes for smoky taste.
- Serve with cornbread or tortilla chips.