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Hearty Chuck Roast Chili

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PREP TIME
20 min
COOKING TIME
135 min
TOTAL TIME
155 min
SERVINGS
10 servings
Dinner
Hearty Chuck Roast Chili
Ingredients
  • 1 (2 pound) chuck roast, or more to taste
  • 2 tablespoons olive oil, divided
  • 1 teaspoon apple cider vinegar
  • 1 large onion, diced
  • 2 green bell peppers, diced
  • 2 cups chicken stock
  • 1 cup water
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can light red kidney beans
  • 1 (15 ounce) can dark red kidney beans
  • 3 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon barbecue sauce
  • 1 tablespoon ketchup
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1/2 tablespoon hot sauce (such as Valentina®)
  • 2 teaspoons mustard
  • 2 teaspoons Worcestershire sauce
  • salt to taste
Instructions
1
Discard any visible fat and connective tissue from the chuck roast, then cut it into 1/2-inch cubes.
2
Heat 1 tablespoon of cooking oil in a large cooking vessel over medium heat. Add the cubed roast and cook, stirring occasionally, until it develops a rich brown color on all sides, approximately 5 minutes. Remove the cooked meat from the pot and set it aside in a separate container.
3
Return the cooking vessel to medium heat. Add any remaining oil and vinegar, stirring vigorously to release any browned residue from the bottom of the pot. Add sliced onions and bell peppers and cook, stirring occasionally, until they become translucent, taking around 5 to 10 minutes. Stir in the stock and water.
4
Add diced tomatoes, black beans, light and dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring the chili to a gentle simmer, about 5 minutes.
5
Cover the pot and continue cooking for 2 to 4 hours.