This Chuck Roast Chili is a hearty, flavor-loaded dish made with tender shredded leftover chuck roast, fire-roasted tomatoes, and bold spices. It comes together in under an hour and is perfect for make-ahead dinners, game day spreads, or cozy weeknight meals.
This chili delivers all the slow-simmered flavor without the wait—making it a go-to comfort classic you’ll want to make on repeat.
This easy chili recipe is guaranteed to steal the spotlight at your next meal (and the leftovers taste even better!).
Jump to:
- A quick look at the recipe
- Why you’ll love this recipe (and make it again and again)
- Ingredient notes and smart swaps
- How to make the best Chuck Roast Chili
- What to serve with Chuck Roast Chili
- Fun twists and tasty variations
- Storing, reheating and freezing tips
- Supper and then some (reimagining leftovers)
- Recipe FAQs (your questions answered)
- Pro Tips for foolproof results
- Try this recipe, and let me know what you think!
- Hearty Chuck Roast Chili Recipe
A quick look at the recipe
- ✅ Ready in: 1 hour 5 minutes
- 🛒 Ingredients: 16 simple pantry staples
- 🍽️ Serves: 8
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
- 🧊 Make-Ahead Friendly: Yes
Why you’ll love this recipe (and make it again and again)
- ✔️ Rich and meaty – Shredded chuck roast makes this chili heartier and more flavorful than your typical ground beef version.
- ✔️ Bold and spiced just right – A combination of chili powder, cumin, and fire-roasted tomatoes creates deep, smoky heat without being overpowering.
- ✔️ Great for leftovers – Like all good chilis, this one tastes even better the next day.
Ingredient notes and smart swaps
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Chuck roast – Leftovers already cooked and shredded for ultimate flavor. No chuck roast? Swap in leftover brisket or shredded rotisserie chicken.
- Onion, green bell pepper & jalapeño – The aromatic base for the chili. Want a milder chili? Use a milder chili powder and skip the jalapeño.
- Garlic – Because no chili is complete without it!
- Tomato paste – Adds depth and richness.
- Chili powder & cumin – The dynamic duo of Tex-Mex spices.
- Canned fire-roasted tomatoes & black beans – These add texture and smoky flavor.
- Beef stock and beer – The secret to a flavorful, deep chili base. Use any beer you enjoy. I like to use Better than Bouillon beef base to make my stock. Need a gluten-free version? Use GF beer or swap for more beef broth.
- Brown sugar – Just a touch to balance the acidity of the tomatoes.
- Leftover braising liquid from cooking the chuck roast (optional) – Adds even more richness if you have it.
How to make the best Chuck Roast Chili
This one-pot chili is easy to make in just a few steps:
- Sauté the veggies: Heat a Dutch oven over medium heat. Add olive oil, onions, jalapeño, and bell pepper. Cook for 5 minutes until softened. Add garlic and cook for 30 seconds.
- Toast the spices: Stir in tomato paste, chili powder, and cumin. Cook for 1 minute to bloom the flavors.
- Build the base: Add the fire-roasted tomatoes, leftover chuck roast, black beans, beef broth, beer, brown sugar, and salt. Stir well.
- Simmer to perfection: Bring to a boil, then reduce the heat. Simmer uncovered for 45-60 minutes, stirring occasionally, until thickened.
- Serve & enjoy: Ladle into bowls and top with cheddar cheese, green onions, sour cream, tortilla chips, or even crushed Cheez-Its for a fun crunch!
What to serve with Chuck Roast Chili
Chili is a full meal on its own, but here are some great pairings:
🥖 Honey Butter Cornmeal Drop Biscuits or this Southern Cornbread, both classic chili sidekicks.
🥗 Spicy Coleslaw – A crisp contrast to the hearty chili.
🍚 Rice – My husband's favorite, and great for stretching the meal further.
Fun twists and tasty variations
- Spicy kick: Add a chipotle pepper in adobo sauce for smoky heat.
- Smoky flavor: Use smoked paprika or add a dash of liquid smoke.
- Slow cooker option: Toss everything in the slow cooker and let it simmer on low for 6-8 hours.
Storing, reheating and freezing tips
- Store: Keep in an airtight container in the fridge for up to 5 days.
- Reheat: Warm on the stove over low heat or microwave in short bursts.
- Freeze: Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Supper and then some (reimagining leftovers)
- Chili Mac: Stir leftover chili into cooked elbow macaroni or shells and sprinkle with cheese. It’s fast, kid-friendly, and super comforting—especially with a little hot sauce or extra shredded cheese on top.
- Chili-stuffed baked potatoes: Reheat the chili and spoon it over baked or sweet potatoes. Top with shredded cheese, sour cream, and green onions. It’s basically a loaded potato bar with a smoky, meaty twist!
- Chili cornbread casserole: Pour leftover chili into a baking dish, top with a layer of cornbread batter (boxed Jiffy mix works great!), and bake until golden and bubbly. It’s like a chili pot pie with a Southern soul.
Recipe FAQs (your questions answered)
Absolutely! Just use extra beef broth instead.
Add an extra jalapeño, more chili powder, or a pinch of cayenne.
Yes! Just brown 1.5 lbs of ground beef in the pot before adding the rest of the ingredients.
Pro Tips for foolproof results
- Toast the spices. Cooking the chili powder and cumin with the tomato paste before adding liquids deepens the flavor.
- Let your chili simmer uncovered. This helps the flavors concentrate, and the chili thicken.
- Before serving, taste and adjust seasonings if needed.
Try this recipe, and let me know what you think!
⭐ ⭐ ⭐⭐⭐
Did you try this recipe? I’d love to know how it turned out!
Did you give it your own twist or have a shortcut that made it even easier? Share your thoughts in the comments below, and don’t forget to leave a star rating. Your feedback helps others (and totally makes my day).
Thanks so much for visiting Practical Southern Cooking! I hope you’ll stop by again soon for more no-fuss comfort food and simple Southern favorites.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Hearty Chuck Roast Chili Recipe
Equipment
- Dutch oven or large pot
Ingredients
- 1 ½ 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
- 1 tablespoon tomato paste
- 2 ½ 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 ½ cups beef broth
- 1 cup beer
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
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.
Leave a Reply