THE BEST CROCK-POT CHILI RECIPE | CHUCK ROAST CHILI

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and provide similar texture.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Crushed tomatoes can be more affordable and still provide a rich flavor.

chuck roast

🥗Healthier: lean ground beef

💰Cheaper: ground turkey

Ground turkey is typically less expensive and lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

Heat olive oil in a large pot over medium-high heat until shimmering.

Season the chuck roast with salt and black pepper, then sear it in the pot until browned on all sides, about 5-7 minutes.

Remove the roast and set aside. In the same pot, add chopped onion, garlic, bell peppers, and jalapeño; sauté until softened, about 5 minutes.

Stir in chili powder, cumin, and oregano; cook for 1-2 minutes until fragrant.

Add canned tomatoes, beef broth, and bay leaves; bring to a simmer.

Return the chuck roast to the pot, cover, and reduce heat to low.

Simmer for 3-4 hours, or until the meat is tender and easily shreds with a fork.

Remove the roast, shred the meat, and return it to the pot.

Add kidney beans and black beans; stir to combine and heat through for 10-15 minutes.

Taste and adjust seasoning with salt, pepper, and lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens