Description
Learn how to make a crowd-pleasing slow cooker chuck roast chili that will warm your soul. Perfect for cozy nights in, this recipe is a must-try!
Ingredients
- 2 medium white onions (300g) chopped
- 5 garlic cloves (15g) minced
- 2 tablespoons (30ml) chili powder
- 1 tablespoon (15ml) ground cumin
- 1 teaspoon (5ml) dried oregano
- 1/4 cup (60ml) tomato paste
- 2 tablespoons (30ml) olive oil
- 1 15-ounce can (425g) black beans
- 1 15-ounce can (425g) tomato sauce
- 1 cup (240ml) beef broth (can also use chicken broth)
- 2 tablespoons (30ml) minute tapioca
- 1 1/2 tablespoons (22.5ml) soy sauce
- 3 canned chipotle chilis in adobe sauce (seeds removed and minced)
- 1 tablespoon (15ml) maple syrup (optional)
- 1 bay leaf
- 5 – 3 pounds (1130-1360g) beef cut into bite size pieces
- salt and pepper
Instructions
- Start by preparing the aromatic ingredients. Combine the onions, garlic, chili powder, cumin, oregano, tomato paste, and olive oil in a medium-sized, microwave-safe dish. Heat in the microwave on high for about 5 minutes until the onions are tender and the mixture releases a strong aroma.
- Move the onion and garlic blend into the slow cooker.
- Mix in the beans, tomato sauce, beef broth, tapioca, soy sauce, minced chipotle chilis, maple syrup if using, and bay leaf into the slow cooker. Stir well to ensure everything is evenly distributed.
- Season the beef pieces with salt and pepper, then add them to the slow cooker, mixing well with the other ingredients.
- Cover the slow cooker tightly and let it cook on a low setting for 9 to 11 hours or on high for 6 to 7 hours.
- Remove the bay leaf and adjust the seasoning with salt and pepper to taste.
- Serve with your choice of sour cream, chopped onions, avocado, cilantro, or any preferred chili toppings.
Notes
- Consider searing the beef in a skillet first for a more robust flavor.
- Adjust spice level by adding extra chipotle chilis or keeping the seeds in.
- Thicken the chili by mashing some black beans with a spoon in the slow cooker.
