ChiliAmericanEasy

Red Chili with Beef Chuck Roast

Name: Red Chili with Beef Chuck Roast
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb (1360 g) beef chuck roast, cut into ¾-inch cubes, cut into ¾-inch cubes, patted dry; 2 tbsp (30 ml) vegetable oil or canola oil; 2 medium (360 g) yellow onion, diced, diced into ½-inch pieces; 6 cloves (30 g) garlic cloves, minced, minced; 3 tbsp (27 g) chili powder; 2 tsp (4 g) ground cumin; 1 tsp (1 g) dried oregano; 28 oz (800 ml) tomato sauce (no salt added); 2 cup (480 ml) beef broth; 30 oz (850 g) canned kidney beans, drained and rinsed, drained and rinsed; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A hearty, deeply flavored red chili built on slow-simmered beef chuck roast, kidney beans, and a balanced spice blend. The beef becomes tender and rich while the chili develops complex layers of flavor from cumin, chili powder, and tomato. Perfect for weeknight dinners, potlucks, or meal prep.

Prep: 15 min
Cook: 2 hr
Total: 2 hr 15 min
Makes: 6 servings (about 10 cups)

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Steps

Before you start

Pat beef dry with paper towels for better browning
Read through the recipe—most time is unattended simmering
Drain and rinse canned beans if using

1
Brown the beef
- Heat the oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- Working in two batches, add the beef cubes without crowding the pan.
- Let each batch brown undisturbed for 3–4 minutes, stirring occasionally, until deeply browned on all sides (about 8–10 minutes per batch).
- Transfer browned beef to a plate.
- Avoid moving the meat too much in the pan, which prevents browning.
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Ready when: Beef is deeply browned on all sides, not gray
Tip: Do not crowd the pan when browning; use two batches for even browning
2
Sauté aromatics and bloom spices
- Reduce heat to medium.
- Add the diced onion to the same pot (no need to clean it) and cook for 4–5 minutes, stirring often, until the onion softens and begins to caramelize.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the chili powder, cumin, and oregano.
- Cook for 1 minute, stirring constantly, until the spices become fragrant and coat the vegetables.
- This blooming deepens their flavor.
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Ready when: Spices are fragrant and coat the onions; no raw spice smell remains
Tip: Blooming spices in fat develops their flavor—don't skip this step or rush it
3
Deglaze and add liquids
- Pour the tomato sauce and beef broth into the pot, scraping the bottom with a wooden spoon to release any browned bits.
- These bits add deep flavor.
- Return the beef and any accumulated juices to the pot.
- Stir well to combine.
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Ready when: Beef is submerged in liquid; browned bits are scraped from the bottom
Tip: Scraping the pan with a wooden spoon releases caramelized bits that add deep, savory flavor
4
Bring to simmer and reduce heat
- Increase heat to medium-high and bring the chili to a simmer—you should see gentle bubbles breaking the surface.
- Once simmering, reduce heat to medium-low.
- The chili should maintain a gentle, steady simmer with a few bubbles rising, but not a rolling boil.
- Partially cover the pot with a lid (slightly ajar) to prevent splattering while allowing steam to escape.
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Ready when: Gentle, steady simmer with a few bubbles rising to the surface
Tip: A gentle simmer cooks the beef tenderly; a rolling boil makes it tough and stringy
5
Simmer beef until tender
- Simmer the chili, partially covered, for 75–90 minutes, stirring occasionally (every 15–20 minutes).
- The beef should become very tender and begin to break apart when pressed with a spoon.
- At the 75-minute mark, test by pressing a piece of beef against the side of the pot; if it falls apart easily, the meat is done.
- If it still feels firm, continue simmering.
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Ready when: Beef cubes are very tender and break apart easily when pressed with a spoon
Tip: Stir occasionally to ensure even cooking and prevent sticking on the bottom
6
Add beans and season
- Stir in the drained and rinsed kidney beans.
- Simmer for another 10–15 minutes, stirring occasionally, until the beans are warmed through and have absorbed some of the chili's flavor.
- Taste the chili and season with kosher salt and freshly ground black pepper to your preference.
- Start with ½ teaspoon of salt and adjust from there.
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Ready when: Beans are heated through; flavors are balanced and well-seasoned
Tip: Add salt gradually and taste as you go—you can always add more, but you can't remove it

Good to know

Tips

For deeper flavor, toast the chili powder and cumin in a dry skillet for 1 minute before adding to the pot. This releases their essential oils.
If your chili seems too thin after 75 minutes of simmering, simmer uncovered for the final 15 minutes to allow liquid to evaporate.
Serve with toppings like shredded cheddar cheese, sour cream, fresh cilantro, diced jalapeños, or diced onion—let diners customize their bowls.
For a spicier chili, add ½–1 teaspoon of cayenne pepper when blooming the spices, or use spicy chili powder instead of standard chili powder.

Make ahead

Chili develops deeper flavor if made 1 day ahead. Cool completely, cover, and refrigerate. Reheat gently over medium-low heat on the stovetop, stirring occasionally, until warmed through (10–15 minutes).

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat for 15–20 minutes, stirring occasionally, until warmed through.

Substitutions

canned kidney beans, drained and rinsed → Black beans or pinto beans. Use the same quantity. Each bean variety has a slightly different texture and earthiness, but all work well in chili.
beef chuck roast, cut into ¾-inch cubes → Beef brisket or beef short ribs (with bones removed). Cut into ¾-inch cubes. Both are tough cuts that become tender with long, slow cooking.
tomato sauce (no salt added) → One 28-oz can crushed tomatoes plus 4 oz tomato paste. Tomato paste adds depth and concentrate. Mix the paste into the chili when blooming the spices.
beef broth → Chicken broth or vegetable broth. The chili will be slightly less rich, but still flavorful. You can also use water if needed, though broth adds more depth.