Chili Pepper Madness

January 08, 2015

Beef Chuck Chili with Mixed Chili Peppers

Beef Chuck Chili with Mixed Chili Peppers Beef Chuck Chili with Mixed Chili Peppers

Where we live it is cold. I mean COLD. It was in the negative digits last night, bottoming out around -8 degrees, and that is without the wind chill factor. No good! What is a person to do on a cold night? Make chili. Chili is such a wonderful comfort food. Don't you think? One major thing we both love about chili is that it can be made in so many different ways. It can be hearty, it can be healthy, it can be decadent, it can certainly be flavorful. You can play around with flavors and the chili pot is usually very forgiving.'s just so good. There is nothing like curling up near the fire with a big bowl of satisfying chili to warm the bones.

This particular recipe brings in a Chuck Roast I picked up recently. The roast breaks apart nicely in the slow cooker and the flavors really mingle. Make sure to get a nice sear on the rubbed roast before it goes into the pot. We also used a variety of chili peppers for this one. I wanted heat, personally, but I also had some peppers that needed to be used, and what better way to flavor a huge pot of chili? We used Senise chili peppers, jalapeno peppers, Aleppo peppers and the awesome habanero chili pepper. Looking forward to the leftovers!

Beef Chuck Chili with Mixed Chili Peppers


  • 20 ounce Beef Chuck Pot Roast, cubed
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 1 large onion, chopped
  • ¼ pound bacon, minced
  • 12 ounces beer (I used Negra Modelo)
  • 2 cans light red kidney beans (15.5 ounces each)
  • 3 pounds tomatoes
  • 2 pounds mixed chili peppers (I used Senise peppers, jalapenos, Aleppos and habaneros)
  • 3 tablespoons dark chili powder
  • Sour cream or crema for serving. Bonus points if it is chipotle crema!

Cooking Directions

  1. Heat a large pan to medium heat.
  2. Rub the beef chuck with the chili powder, garlic, salt and cumin.
  3. Add beef chuck with chopped onion and minced bacon.
  4. Sear each side of the beef and cook down the onion, about 5 minutes.
  5. Pour a quarter of the beer into the pot to deglaze, then dump the mixture into a slow cooker. Add the rest of the beer to the slow cooker as well.
  6. Add kidney beans and cover.
  7. Heat oven to 400 degrees. Chop the tomatoes and peppers in half then set onto a large baking sheet.
  8. Bake 20 minutes, or until skins are charred. Remove from heat, slightly cool and peel.
  9. Chop the tomatoes and peppers and add to the slow cooker.
  10. Add dark chili powder and stir well.
  11. Slow cook on medium for at least 4 hours.
  12. Serve with some sour cream swirled over the top.

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?

1 comment

  • Comment Link Germaine Breault May 04, 2017 posted by Germaine Breault

    I want to know about the chili powder that you used to rub the beef chuck in the number 2, in the cooking directions, because in the number 10, you say to add dark chili powder.So is there a light and a dark chili powder, because I just know about the dark chili powder. I need clarification, please, or is it all the same chili powder?

    Germaine: There are a number of chili powders you can purchase either online or at your store, particularly blends meant for making pots of chili. I like to make my own with a focus on ancho chili powder. If you can, find a blend with an ancho focus, or powder with a deep red color. The chili powder seasonings you choose will affect the overall flavor, so feel free to experiment with blends you prefer. In future recipes, I have been much more specific about the blends I use. This recipe is open to your personal tastes and can be used more as a template. -- Mike from Chili Pepper Madness.

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Mike Hultquist of Chili Pepper Madness

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