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Slow Cooker Chuck Roast Chili
size: this chunky chili recipe makes about 8
Steps
- Start by prepping the aromatics. Add the onions, garlic, chili powder, cumin, oregano, tomato paste, and olive oil in a medium microwave-safe bowl. Microwave for 5 minutes on high or until onions have softened and the mixture is fragrant.
- Transfer the onion and garlic mixture to the slow cooker.
- Stir in the beans, tomato sauce, beef broth, tapioca, Worcestershire sauce, chipotle chilis, brown sugar and bay leaf into the slow cooker. Stir until all of the ingredients are combined.
- Season the chuck roast with salt and pepper and then stir into the slow cooker with the ingredients.
- Tightly cover and cook on low for 9 – 11 hours or high for 6-7 hours.
- Discard the bay leaf. Taste for salt and pepper.
- Serve with favorite sour cream, chopped onions, avocado, cilantro, or your favorite chili condiments.
Notes
- Serving size: This chunky chili recipe makes about 8 (1 1 /4 cup) servings.
- Make-ahead and Storage Suggestions
- This slow cooker chuck roast chili does take some extra work, so it could be challenging to make the morning of the day you want to cook it. But the good news is you can prepare this recipe ahead of time.
- Assemble all of the ingredients 1-2 days beforehand into the slow cooker insert and refrigerate. In the morning, place the insert into the slow cooker base and then continue with the recipe.
- Assemble the ingredients into a slow cooker freezer kit using 1-2 (gallon size) freezer bags or containers. Freeze the kits, and then take out a couple of days before you plan on cooking. Add the ingredients to the slow cooker and continue with the recipe.
- Cook thoroughly and store in individual glass containers and refrigerate for up to 5 days. You can also freeze into portions using silicone trays (like Souper cubes), glass containers, or plastic freezer bags. Reheat in the microwave or on the stove.
Originally published at organizeyourselfskinny.com. Reproduced for personal collection.
