Chuck Roast Chili with Beans (Slow Cooker Recipe)

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This slow cooker chuck roast chili is what happens when beef stew and a big pot of chili get together—and honestly, I’m very into it. It’s loaded with tender pieces of beef, kidney beans, black beans, peppers and plenty of smoky chili flavor.

It’s hearty and cozy, but the best part is how easy it is. Once everything is in the slow cooker, dinner pretty much takes care of itself. No pile of dishes. No standing over the stove. Just a warm family dinner waiting when everyone is hungry.

This Chuck Roast Chili Is On Point

I love a traditional ground beef chili, but using chuck roast made this one feel a little different. The pieces of beef slowly become tender and soak up all that tomatoey, smoky chili flavor.

It reminded me of beef stew, but with beans, peppers and chili spices added to the mix. Basically, two cozy dinners in one bowl.

My kids already love chuck roast, so this was an easy one for them to gobble up. That is always a win because I can make one dinner, put a few toppings on the table and let everyone finish their own bowl the way they like it. Gotta give the kids choices, right? If your family loves chuck roast, I highly recommend my Italian Beef Sandwiches which are also made in the slow cooker. They’re just a delicious and also perfect to serve your family or a group.

I also loved casually prepping this recipe because once that was done, I knew the cooking part was totally hands off. I’m all for making a good dinner, but I don’t need dinner to become my entire afternoon, ya know?

Why Chuck Roast Works So Well in Chili

Chuck roast has enough marbling to become really tender when it cooks low and slow. Instead of ground beef mixed throughout the sauce, you get actual bite-size pieces of beef in every bowl.

It makes the chili extra hearty without adding more work. You do need to give it enough time, though. Chuck roast can be a little stubborn before it becomes tender.

If you check the beef and it’s still tough, don’t panic, it probably just needs more time. Let it keep cooking until the pieces break apart easily with a fork. Once it’s tender, though? It’s absolutely delicious, which is exactly why my Easy Pot Roast is one of my family’s favorite dinners.

A Quick Look at How It Comes Together

Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

How to Keep Slow Cooker Chili from Getting Watery

Slow cookers hold onto moisture, so it’s easy to end up with chili that looks more like soup. The beef, onion and bell pepper will all release liquid as they cook, which is why you don’t need to go overboard with the broth.

The crushed tomatoes and tomato paste help create a thicker sauce that coats the beef and beans instead of pooling at the bottom of the bowl.

If your chili still looks a little thinner than you’d like, leave the lid slightly ajar near the end of cooking. It will also thicken as it sits, so give it a few minutes before deciding it needs fixing.

Do I Have to Sear the Chuck Roast?

Nope. You can put the raw beef directly into the slow cooker and the chili will still be delicious.

Searing adds another layer of savory flavor, so I like to do it when I have the time. My slow cooker also has a searing feature which makes it easier. But if yours doesn’t or you don’t have the time, skip it. Life will still go on!

My Best Tips for Tender Chuck Roast Chili

• Trim the large pieces of fat. A little marbling is good, but too much exterior fat can leave the chili greasy.
• Keep the beef pieces close to the same size. They’ll cook more evenly, and smaller chunks are easier to eat with a spoon.
• Use the LOW setting when you can. The longer, gentler cooking time gives the chuck roast plenty of time to become tender.
• Give tough beef more time. If it’s still chewy, it isn’t ready yet. Let it keep cooking and check it again later.
• Don’t add extra broth at the beginning. The meat and vegetables will release more liquid than you might expect.
• Taste it before serving. Slow cooking can mellow some seasonings and concentrate others, so the end is the best time to decide whether it needs more salt or spice.

Can I Make This Chili Ahead of Time?

Absolutely. Chili is one of those dinners that may be even better the next day after the beef, beans and spices have had more time together. It reminds me of lasagna in that way – sometimes I’ll make it the day before and reheat because it’s that much better.

You can make the whole recipe ahead and reheat it when you’re ready to eat. It’s also a good option for game day or feeding a group because it can stay warm in the slow cooker while everyone helps themselves.

If you’re trying to get ahead, trim and cut the chuck roast and chop the vegetables the night before. Then you can get everything into the slow cooker quickly the next morning—I love this cooking hack. It saves me all the time.

Jess’s Final Thoughts

This chuck roast chili is hearty, filling and just a little different from the chili we usually make. It has the comfort of beef stew, the bold flavor of chili and, most importantly, it gets dinner on the table without a ton of hands-on work or a sink full of dishes.

Put out some cheese, sour cream and chips, let everyone build their own bowl and call dinner done. Easy, cozy and family-approved—that’s the kind of meal I’ll happily make again.

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Yield: 6 servings

Chuck Roast Chili with Beans

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Tender pieces of chuck roast, kidney beans, black beans and smoky chili seasonings cook in a thick tomato sauce. This hearty slow cooker chili is an easy, family-friendly dinner that requires very little hands-on work.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

• 2½ pounds boneless beef chuck roast, excess fat trimmed and cut into 1-inch pieces
• 1 small yellow onion, diced
• 1 bell pepper of any color, diced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 (4-ounce) can mild diced green chiles
• 2 tablespoons tomato paste
• ¾ cup beef broth
• 2 tablespoons Worcestershire sauce
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1½ teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes, optional
• 1 teaspoon granulated sugar, optional
• 1 tablespoon olive oil, optional, for searing
• Optional toppings, to your liking: shredded Colby Jack or cheddar cheese, tortilla chips, Fritos corn chips, sour cream, chopped chives, green onions or cilantro

Instructions

1. Trim the excess fat from the 2½ pounds chuck roast, and cut the beef into approximately 1-inch pieces.
2. For additional flavor, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, sear the beef for 1–2 minutes per side, just until browned. Transfer it to a 6-quart slow cooker. This step is optional; the raw beef can be placed directly into the slow cooker.
3. Add the diced onion, diced bell pepper, kidney beans, black beans, crushed tomatoes, green chiles, 2 tablespoons tomato paste, ¾ cup beef broth and 2 tablespoons Worcestershire sauce.
4. Sprinkle in the 3 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons smoked paprika, 1½ teaspoons garlic powder, 1 teaspoon oregano, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon black pepper, and optional red pepper flakes and sugar. Stir everything together.
5. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is very tender.
6. Stir the chili well. Taste and add more salt if needed. Serve warm with your desired toppings.

Notes

What to Serve With Chuck Roast Chili

I like to serve this chili with shredded Colby Jack or cheddar cheese, tortilla chips, Fritos corn chips and sour cream. You can also top it with chopped chives, green onions or cilantro for a little freshness and color—it just depends on what you like!

Recipe Notes

• Searing the chuck roast is optional, but it adds another layer of savory flavor.
• Any color of bell pepper will work. Green bell pepper has a slightly more savory flavor, while red, yellow and orange bell peppers are a little sweeter.
• The optional sugar helps balance the acidity of the tomatoes without making the chili noticeably sweet.
• Trim the chuck roast well so the finished chili isn’t overly greasy.
• Cut the beef into small, evenly sized pieces so it cooks at the same rate.
• The chili will thicken as it cooks and continue to thicken slightly as it rests.
• For a milder chili, leave out the red pepper flakes and use mild diced green chiles.
• Leftovers can be refrigerated for up to four days or frozen for up to three months.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 632Total Fat: 34gSaturated Fat: 13gUnsaturated Fat: 21gCholesterol: 159mgSodium: 930mgCarbohydrates: 29gFiber: 10gSugar: 6gProtein: 55g

Nutrition information is automatically calculated. Use as an approximation only.

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