Recipe Background
Grandpa Chuck's Roast Chili isn't like ordinary chili. Not by a mile. This chili doesn't bother with ground beef. Instead, it uses extra-succulent chuck roast, pan-seared and then slow-cooked to tender perfection, as its meaty foundation. Surrounding it is a rich, tomato-infused broth with spicy onions and peppers, the heart of any good chili. Nothing tastes like Grandpa Chuck's Roast Chili, and that's what makes it the best!
Grandpa Chuck's Roast Chili isn't like ordinary chili. Not by a mile. This chili doesn't bother with ground beef. Instead, it uses extra-succulent chuck roast, pan-seared and then slow-cooked to tender perfection, as its meaty foundation. Surrounding it is a rich, tomato-infused broth with spicy onions and peppers, the heart of any good chili. Nothing tastes like Grandpa Chuck's Roast Chili, and that's what makes it the best!
Ingredients
For the chili:
- 1 tablespoon vegetable oil plus more, to taste
- 3 pounds beef chuck boneless, trimmed and cut into 1/2-inch pieces
- black pepper to taste
- 1 1/2 cups onions chopped
- 4 cloves garlic minced
- 1 tablespoon cumin
- 1 1/2 teaspoons ground ancho chili pepper
- 3 cups low-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup tortilla chips crushed
- 2 canned chipotle peppers in adobo sauce finely chopped
- 2 tablespoons tomato paste
- salt to taste
Optional, for topping:
- sour cream to taste
- cheddar cheese to taste, shredded
- fresh jalapeños to taste, sliced
- fresh cilantro to taste, chopped
Directions
- In a large skillet over medium heat, add 1 tablespoon of the oil.
- Season the beef pieces with the black pepper.
- In three batches, add the beef pieces to the hot oil and cook, while stirring occasionally, until the meat is browned, about 2-3 minutes.
- Transfer the browned beef pieces to a slow cooker and repeat the browning process with the extra oil and the remaining beef pieces.
- In the hot skillet with the beef drippings, add the onions and the garlic and cook, while stirring, until the onions are tender, about 4 minutes.
- Add the cumin and the ancho chili powder to the onion mixture and cook, while stirring, until fragrant, about 1 minute.
- Transfer the onion mixture to the slow cooker.
- Add the beef broth, the diced tomatoes and their juices, the tortilla chips, the chipotle peppers, and the tomato paste to the slow cooker and stir to combine.
- Cover the slow cooker and cook until the meat is tender and the flavors have melded together, about 8-10 hours on low or 4-5 hours on high heat.
- Taste the beef mixture for seasoning and add the salt and the black pepper, as needed.
- Serve with your favorite toppings.
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