Name: Easy Chuck Roast Chili
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mexican
Ingredients: – 2 ½ – 3 pounds boneless beef chuck roast, cut into bite-sized cubes (1134 – 1361 g); – Salt and pepper, to generously season; – Avocado oil, to sear; – 1 large onion, diced; – 1 large red bell pepper, diced; – 5 cloves garlic, minced; – 2 tablespoons (30 ml) chili powder; – 1 teaspoon (5 ml) cumin; – 1 teaspoon (5 ml) paprika; – (1) 14.5-ounce can fire-roasted diced tomatoes (411 g); – (1) 14.5-ounce can crushed tomatoes (411 g); – 2 chipotle peppers in adobo; – 1 ½ cups beef broth (355 ml); – 2 tablespoons (30 ml) tomato paste; – 1 tablespoon (15 ml) coconut sugar; – 1 tablespoon (15 ml) date syrup (optional); – (1) 15-ounce can kidney beans, rinsed and drained (425 g); – (1) 15-ounce can pinto beans, rinsed and drained (425 g); – Chopped fresh cilantro; – Sliced green onions; – Crushed tortilla chips; – Vegan shredded cheese (if not dairy-free)

Description

Learn how to make a delicious and easy chuck roast chili that will satisfy your cravings. Perfect for cozy nights in or entertaining guests!

Ingredients

– 2 ½ – 3 pounds boneless beef chuck roast, cut into bite-sized cubes (1134 – 1361 g)
– Salt and pepper, to generously season
– Avocado oil, to sear
– 1 large onion, diced
– 1 large red bell pepper, diced
– 5 cloves garlic, minced
– 2 tablespoons (30 ml) chili powder
– 1 teaspoon (5 ml) cumin
– 1 teaspoon (5 ml) paprika
– (1) 14.5-ounce can fire-roasted diced tomatoes (411 g)
– (1) 14.5-ounce can crushed tomatoes (411 g)
– 2 chipotle peppers in adobo
– 1 ½ cups beef broth (355 ml)
– 2 tablespoons (30 ml) tomato paste
– 1 tablespoon (15 ml) coconut sugar
– 1 tablespoon (15 ml) date syrup (optional)
– (1) 15-ounce can kidney beans, rinsed and drained (425 g)
– (1) 15-ounce can pinto beans, rinsed and drained (425 g)
– Chopped fresh cilantro
– Sliced green onions
– Crushed tortilla chips
– Vegan shredded cheese (if not dairy-free)

Cook Mode Prevent your screen from going dark

Instructions

Generously sprinkle salt and pepper on the beef cubes.
Warm the avocado oil in a big pot or Dutch oven over medium-high heat.
Brown the beef pieces in sections and then take them out of the pot.
Pour a bit more oil into the pan and sauté the onions until they become clear, approximately 4 to 5 minutes. Mix in the garlic, red bell pepper, chili powder, cumin, and paprika, cooking for an additional 1 to 2 minutes.
Combine the rest of the ingredients (fire-roasted tomatoes, crushed tomatoes, chipotle peppers, beef broth, tomato paste, coconut sugar, date syrup) except for the beans, and let it come to a gentle boil.
Put the browned beef back into the pot, lower the heat to a simmer, and cover. After two hours, stir in the kidney and pinto beans. Keep simmering for an additional hour without the cover.
Dish up and ENJOY!

Notes

Marinate beef cubes in seasoning overnight for a richer flavor before cooking.
Brighten up flavors by adding a splash of lime juice or vinegar at the end.
Finish with a dollop of sour cream or Greek yogurt for creaminess.