Chuck Roast Chili Recipe (Made with Leftover Roast)
Turn leftover chuck roast into a hearty, flavor-packed chili that’s ready in about an hour. With tender shredded beef, smoky spices, beans, and fire-roasted tomatoes, this easy recipe is perfect for weeknight dinners, game day, or anytime you’re craving a comforting bowl of chili.
Servings: 8 servings
Calories: 267kcal
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.
Notes
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.
This chili recipe 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.
Leftover chili freezes very well. 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.
Nutrition
Calories: 267kcal | Carbohydrates: 21g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 766mg | Potassium: 731mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1178IU | Vitamin C: 23mg | Calcium: 88mg | Iron: 4mg
