Recipes and Cooking Texas Chuck Roast Chili Be the first to rate & review! This chili recipe starts with inexpensive beef chuck roast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 5, 2023 Print Rate It Share Share Tweet Pin Email Photo: BHG / Andrea Araiza Prep Time: 35 mins Slow Cook Time: 8 hrs Total Time: 8 hrs 35 mins Servings: 6 Yield: 10 cups Jump to Nutrition Facts Masa Harina corn flour gets stirred into this hearty chuck roast chili recipe as a thickener (it also makes it super glossy). Look for this traditional ingredient with Mexican foods in your local supermarket. Make a big batch of this chili and let every diner customize their bowl with toppings like cheese, sour cream, fresh jalapenos, cilantro, and diced avocado. Double the recipe to make 12 servings. This versatile slow cooker chili recipe will become your new go-to dinner. The 10 Best Slow Cookers For One-Pot Meals, Soups, and Casseroles in 2023 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 BHG / Andrea Araiza In a 12-inch skillet heat 1 Tbsp. of the oil over medium-high. Sprinkle the chuck roast with black pepper. Add one-third of the meat to skillet and cook until browned. Remove the meat. Repeat two more times with the remaining oil and meat. BHG / Andrea Araiza Transfer all of the browned meat to a 5- to 6-qt. slow cooker. BHG / Andrea Araiza In a skillet cook the onions and garlic 4 minutes or until the onions are tender, stirring occasionally (add additional oil if needed). Add the cumin and ground ancho pepper; cook and stir for 1 minute more. BHG / Andrea Araiza Add the onion mixture to meat in cooker. Stir in the next five ingredients (through the tomato paste). Cover and cook on low 8 to 10 hours or high 4 to 5 hours or until the meat is tender. Season to taste with salt and additional black pepper. BHG / Andrea Araiza Serve with desired toppings like shredded cheese, sour cream, sliced jalapenos, or fresh cilantro. Test Kitchen 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 Variation 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 the chili recipe to taste with salt and additional black pepper. Serve with desired toppings. Rate it Print Nutrition Facts (per serving) 707 Calories 48g Fat 21g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.