This hearty and delectable chuck roast chili dish is ideal for cookouts and football games.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 10 |
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
- ½ tablespoon hot sauce (such as Valentina®)
- 2 teaspoons mustard
- 2 teaspoons Worcestershire sauce
- salt to taste
Instructions
- Remove fat and ligaments from chuck roast; cut into 1/2-inch cubes.
- Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
- Return the pot to medium heat. Add remaining oil and vinegar, scraping up any bits from the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Stir in stock and water.
- 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 chili to a simmer, about 5 minutes.
- Cover and continue simmering for 2 to 4 hours.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 10 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 727 mg |
| Sugars | 9 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
A nice sweet chili that I made a couple changes to. Instead of just frying the meat in some oil, I tossed it in some seasoned flour first and then fried it in the oil. Next, I didn’t throw away the grease after frying. I used that plus the apple cider vinegar to deglaze the pan. The last change that I made was instead of simmering it in a pot on the stove, I did everything in a large cast iron skillet and put it in the oven to bake until the meat was tender. Definitely a great recipe though, and It will be fun to build on in the future.
Absolutely delicious! I used white beans, black beans & pinto beans because it’s what I had on hand. The hubs LOVED it! Great recipe! Definitely a keeper!
If you’re into a sweet chili this is for you. I’m not a huge fan of traditional chili, made this exactly and it’s a nice change. Gonna top with Jalapenos to add a kick and some cheese when serving. Also in the steps it forgets to instruct to add the browned cubed meat back to the chili pot, but that’s a no brainer.
Worked great. Thanks!