Chuck Roast Chili Recipe is the perfect way to turn leftover roast into a hearty, flavor-packed meal. Made with tender shredded beef, smoky spices, beans, and fire-roasted tomatoes, it’s rich, comforting, and ready in about an hour.
Ideal for weeknight dinners, game day gatherings, or anytime you want a chili that goes beyond ground beef.
Quick look at the recipe
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: About 1 hour
- Ingredients: 18; sounds like a lot, but most are everyday pantry staples
- Servings: 8 hearty bowls
- Difficulty: Easy; if you can stir a pot, you can master this chili
- Flavor profile: Smoky, savory, slightly spicy, with a rich beefy backbone from tender leftover chuck roast
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Why you’ll love this recipe
- This chili was born out of my Southern stubbornness; like with my Leftover Turkey Chili recipe, I simply refuse to let good leftover chuck roast go to waste. Turning yesterday’s roast into today’s chili feels like a little bit of kitchen alchemy. Unlike ground beef chili, which can sometimes fall flat, this version boasts big, meaty chunks of fall-apart tender beef that soak up the smoky chili spices.
- Like my Salsa Verde Chicken Chili, it’s cozy enough for a weeknight supper, bold enough for game day, and thrifty enough to make you feel like you’re stretching one meal into two. I’ve tested it both with freshly braised chuck and with leftovers, and truth be told, the leftover version has even deeper flavor.
Main ingredient notes and easy substitutions
Let’s talk ingredients: what you need, what you can swap, and how to make it work with what’s in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Leftover chuck roast: The star of the show. In Southern kitchens, chuck roast is a Sunday supper classic, but here it takes on a brand-new role. If you don’t have leftovers, stew meat or brisket works, though the flavor won’t be quite as rich.
- Beer: Adds subtle maltiness. If you prefer to skip it, replace it with extra beef broth. I tested both versions, and both are tasty, but the beer version has a depth that makes folks ask: What’s your secret?
- Beans: This recipe uses black beans, but pinto or kidney beans are fine. You do you. Want to go Texas-style? Leave them out entirely. I say, if beans stretch supper another night, why not?
- Chili powder: The backbone of the spice blend. A teaspoon of cocoa powder or brewed coffee adds earthy complexity if you’re in the mood to experiment.
- Brown sugar: Balances acidity and heat. Honey or molasses can step in if needed.
- Braising liquid (optional): If you saved some from your roast, stir it in. That’s a restaurant trick I picked up years ago; it deepens the flavor of the chili like nothing else.
Recipe variations and twists
- Smoky kick: Add a chipotle pepper in adobo sauce for smoky heat.
- Southwest flair: Stir in corn and smoked paprika.
- Vegetarian swap: Use roasted mushrooms or jackfruit in place of beef and swap in vegetable broth.
- Mardi Gras inspiration: Serve it over rice with hot sauce for a New Orleans–style twist.
How to make chuck roast chili with leftover roast
This is a summary of the steps; the complete directions are in the recipe card below.
- Heat a Dutch oven with a drizzle of olive oil over medium heat. Add onion, jalapeno, and green bell pepper. Cook about 5 minutes, until the onions soften. When they turn translucent and you catch that whiff of jalapeño heat, you’re on the right track. Stir in garlic and cook for 30 seconds until fragrant.
- Add tomato paste, 2 tablespoons chili powder, and cumin. Toast for 1 minute. The sizzle as the paste hits the pan is your cue those flavors are waking up.
- Stir in shredded chuck roast, crushed tomatoes, fire-roasted tomatoes, black beans, beer, beef broth, brown sugar, salt, and braising liquid if using. Sprinkle in the remaining chili powder.
- Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally, until the chili has thickened and flavors meld.
- Ladle into bowls and top with optional toppings: cheddar cheese, green onions, sour cream, Fritos, tortilla chips, or even my personal favorite, a handful of Cheez-Its – don’t knock it ‘til you’ve tried it.
Serving ideas
- Pair with mini cornbread muffins, a skillet of cheesy jalapeño cornbread, or my buttermilk cornbread.
- Make it game-day ready with a relish tray and a toppings bar, and let everyone build their own bowl.
- Spoon over loaded twice-baked potatoes or rice for a hearty meal that stretches even further.
- Or get creative, serve it over nachos, spooned onto chili dogs, or even stirred into my old-fashioned baked mac and cheese for the ultimate comfort mash-up.
Recipe FAQs
Chuck roast makes the richest, most flavorful chili because of its marbling. Unlike ground beef, it becomes even more tender and juicy as it simmers.
Yes, chili can be made ahead, and the flavor actually improves as it rests. Store it in the fridge for up to 4 days, then reheat gently before serving.
Yes, chuck roast chili freezes very well, making it an excellent choice for meal prep. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
The best way to reheat chili is on the stove over low heat with a splash of broth or water to loosen it. Stir occasionally until warmed through.
Chuck roast chili features larger, tender beef chunks that lend it a heartier, stew-like texture, whereas ground beef chili is finer and lacks the deep beefy taste.
Tips for perfect results every time
- Toast your spices: Don’t skip this step; it unlocks deeper flavor.
- Use a wide pot: More surface area means quicker thickening and richer chili.
- Let it rest: Chili always tastes better the next day after flavors have time to mingle.
- Shortcut supper: Need dinner fast? Simmer for just 30 minutes and let the chili thicken as it cools.
- Brighten up leftovers: On day two, add a squeeze of lime juice or a sprinkle of fresh cilantro to wake up the flavors.
Easy one-pot recipes for busy nights
If hearty, one-pot meals are your love language, you’re in the right place. These easy recipes deliver big flavor with minimal cleanup – perfect for weeknights when you need comfort food without the fuss.
Join the conversation
I’d love to hear how you make this chili your own. Do you stir in cocoa, swap the beans, or add extra spice? Drop a comment below, give it a star rating, and let’s swap chili secrets.
Southern comfort food made easy and shareable – pull up a chair and join the conversation.
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Chuck Roast Chili Recipe (Made with Leftover Roast)
Equipment
- Large Dutch oven, or braiser with lid
Ingredients
- 2 tablespoons olive oil
- 1½ pounds cooked chuck roast, shredded or chopped
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- 1 jalapeno, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2½ tablespoons chili powder, divided
- 1 teaspoon cumin
- 14.5 ounces canned crushed tomatoes
- 14.5 ounces canned black beans, rinsed and drained
- 14.5 ounces canned fire-roasted tomatoes
- ½ cup leftover braising liquid, optional
- 1 tablespoon Better than Bouillon Beef Base
- 1½ cups water
- 1 cup beer
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Add olive oil, onions, jalapeno, and green bell pepper in a Dutch oven over medium heat. Cook for about 5 minutes or until the onions have softened. Add the garlic and cook for 30 seconds. Add the tomato paste and spices, stir, and cook for one minute.
- Add in the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered for 45-60 minutes or until the chili has thickened.
- To serve, top with optional toppings, such as cheddar cheese, green onions, sour cream, tortilla chips, Cheez-Its, and sliced jalapenos.
Sharon Rigsby
If you have never had chili made with leftover roast before, you won’t believe how good it is and how much flavor it has.