Texas Chuck Roast Chili

Masa Harina corn flour gets stirred into this hearty chili as a thickener (it also makes it super glossy). Look for this traditional ingredient with Mexican foods in your local supermarket.

Texas Chuck Roast Chili
Photo: Jason Donnelly
Prep Time:
35 mins
Slow Cook Time:
8 hrs
Total Time:
8 hrs 35 mins
Servings:
6
Yield:
10 cups

Ingredients

  • 3 tablespoon vegetable oil

  • 3 pound boneless beef chuck roast, trimmed and cut into 1/2-inch pieces*

  • Black pepper

  • 1 ½ cup chopped onions

  • 4 cloves garlic, minced

  • 1 tablespoon ground cumin

  • 1 ½ - 2 teaspoon ground ancho chile pepper

  • 3 cup reduced-sodium beef broth

  • 1 14.5 ounce can diced tomatoes, undrained

  • 1 cup crushed tortilla chips or 1/3 cup masa harina

  • 2 canned chipotle peppers in adobo sauce, finely chopped

  • 2 tablespoon tomato paste

  • Salt

  • Toppings, such as sour cream, shredded cheddar cheese, sliced fresh jalapeño chile peppers, and/or chopped fresh cilantro

Directions

  1. In a 12-inch skillet heat 1 Tbsp. of the oil over medium-high. Sprinkle meat with black pepper. Add one-third of the meat to skillet and cook until browned. Remove meat. Repeat two more times with remaining oil and meat. Transfer all of the meat to a 5- to 6-qt. slow cooker.

  2. In skillet cook onions and garlic 4 minutes or until onions are tender, stirring occasionally (add additional oil if needed). Add cumin and ground ancho pepper; cook and stir 1 minute more. Add onion mixture to meat in cooker. Stir in next five ingredients (through tomato paste).

  3. Cover and cook on low 8 to 10 hours or high 4 to 5 hours or until meat is tender. Season to taste with salt and additional black pepper. Serve with desired toppings.

*Tip

If you prefer, use 2 lb. ground beef instead of the roast; omit oil. Cook ground beef with onions and garlic until meat is browned. Drain off fat. Add cumin and ground ancho pepper; cook and stir 1 minute more. Transfer mixture to slow cooker. Stir in next five ingredients (through tomato paste). Cook and serve as directed.

Pressure Cooker

Use a 6-qt. electric or stove-top pressure cooker. Sprinkle meat with black pepper. For electric cooker, use sauté setting to brown meat, one-third at a time, in oil; for stove-top cooker, brown meat, one-third at a time, in oil directly in pot. Stir in next nine ingredients (through tomato paste). Lock lid in place. Set electric cooker on high pressure to cook 20 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 20 minutes. Remove from heat. For electric or stove-top cooker, let stand to release pressure naturally, at least 15 minutes. If needed, carefully open steam vent to release any remaining pressure. Open lid carefully. Season to taste with salt and additional black pepper. Serve with desired toppings.

Nutrition Facts (per serving)

707 Calories
48g Fat
21g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 707
% Daily Value *
Total Fat 48g 62%
Saturated Fat 18g 90%
Cholesterol 168mg 56%
Sodium 872mg 38%
Total Carbohydrate 21g 8%
Total Sugars 4g
Protein 50g
Vitamin C 15mg 75%
Calcium 188mg 14%
Iron 6.6mg 37%
Potassium 1001mg 21%
Fatty acids, total trans 2g
Folate, total 23.3mcg
Vitamin B-12 6.9mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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