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28 February 2019

A hearty beef chili recipe made with lots of beef chuck, flavorful spices, and a variety of chili peppers. When it comes to beef chili, this is the “beefiest”. This one is made in the crockpot.

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.

I Love Hearty Chili

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.

AND…it’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 that makes this beef chili so “beefy”. The roast breaks apart nicely in the slow cooker and the flavors really mingle.

You won’t get a beefier beef chili.

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?

Let’s talk about how we make it, shall we?

Beef Chili Recipe

How to Make this Beef Chili Recipe – the Method

First, heat a large pan to medium heat.

Rub the beef chuck with the chili powder, garlic, salt and cumin.

Rub down the cubed beef

Add beef chuck with chopped onion and minced bacon. The bacon brings in some AWESOME flavor.

Sear each side of the beef and cook down the onion, about 5 minutes.

Pour a quarter of the beer into the pot to deglaze, then dump the mixture into a slow cooker or crock pot. Add the rest of the beer to the slow cooker as well.

Add kidney beans and cover.

Heat oven to 400 degrees. Chop the tomatoes and peppers in half then set onto a large baking sheet.

Bake 20 minutes, or until skins are charred. Remove from heat, slightly cool and peel.

Chop the tomatoes and peppers and add to the slow cooker.

Add ancho chili powder and stir well.

Slow cook on medium for at least 4 hours. The meat will become very fork tender. If needed, let it cook longer until it is very tender and flavorful.

Serve with some sour cream swirled over the top.

About the Chili Peppers

Habanero Peppers

I used Senise chili peppers, jalapeno peppers, Aleppo peppers and the awesome habanero chili peppers for this recipe, though you can vary it up for different flavor profiles.

If you’re looking for a milder version, go with bell peppers, which will bring in LOTS of flavor without any heat. I often make this with only jalapeno peppers for a nice low to mid-level range of heat.

Serrano peppers really ROCK here for my spicier food loving friends. Habaneros ROCK, too for extra kick!! So many spicy green or red peppers will work for you. Try your favorite combination.

Looking forward to the leftovers! I love this stuff! Such a great recipe.

Recipe Notes Variations

I made mine with kidney beans, but you can use other beans if you’d like. Try it with black beans, pinto beans, white beans, or a combination of them.

You can also change up the meat. Try it with ground beef instead of chuck, or use a combination of them. Also, I know it is called “beef chili”, but you can make this recipe with ground turkey, ground chicken, or ground pork.

You’ll save a few calories with leaner meats.

I used fresh chopped tomatoes, but you can use canned crushed tomatoes, diced tomatoes, or tomato sauce.

Can You Freeze It?

Yes, chili can be frozen. Make yourself an extra large batch. Just cool the chili. Transfer it to an airtight container and freeze it for up to 3 months.

When you’re ready to eat it, thaw, reheat and enjoy.

Chili Toppings

I always top my chilis with fresh sliced chili peppers and some type of chopped fresh herb. Green onion works nicely, as does chopped cilantro or parsley.

Other favorites include crushed tortilla chips, shredded cheddar cheese, crumbly white cheese, sour cream, spicy chili flakes. 

So many options!

Also, instead of serving your chili in a bowl, try spooning it over hot dogs or grilled sausages. Use it to make chili mac and cheese. Yum! Get creative!

Try Some of My Other Popular Chili Recipes

Beef Chili in a bowl, ready to serve

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 1 vote
Beef Chili Recipe
Prep Time
10 mins
Cook Time
4 hrs 25 mins
Total Time
4 hrs 35 mins
 

A hearty beef chili recipe made with lots of beef chuck, flavorful spices, and a variety of chili peppers. When it comes to beef chili, this is the "beefiest".

Course: Main Course
Cuisine: American
Keyword: chili, recipe, spicy
Servings: 10
Calories: 213 kcal
Ingredients
  • 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
  • 1 can light red kidney beans 15.5 ounces
  • 1 can dark red kidney beans 15.5 ounces
  • 3 pounds tomatoes
  • 2 pounds mixed chili peppers I used Senise peppers, jalapenos, Aleppos and habaneros
  • 3 tablespoons ancho chili powder
  • Sour cream or crema for serving. Bonus points if it is chipotle crema!
Instructions
  1. Heat a large pan to medium heat.
  2. Rub the beef chuck with the chilipowder, 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.
Recipe Notes

Heat Factor: Medium, though you can adjust the heat factor up or down with different chili peppers and powders.

Nutrition Facts
Beef Chili Recipe
Amount Per Serving
Calories 213 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 44mg 15%
Sodium 434mg 18%
Potassium 922mg 26%
Total Carbohydrates 16g 5%
Dietary Fiber 6g 24%
Sugars 7g
Protein 17g 34%
Vitamin A 63.4%
Vitamin C 73%
Calcium 4.9%
Iron 17.6%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was updated on 2/28/19 to include new recipes and info. It was originally published on 1/8/2015.

Beef Chili Recipe - A hearty beef chili recipe made with lots of beef chuck, flavorful spices, and a variety of chili peppers. When it comes to beef chili, this is the

1 comments

  1. 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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