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Beef Roast Chili

Beef Roast Chili


3 lbs. beef chuck roast

1 medium onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 (14.5 oz.) cans diced tomatoes

2 (4 oz.) can diced green chilies

1 (15 oz.) can tomato sauce

2 tablespoons chili powder

1 tablespoon minced garlic

3 cups beef stock

1 (15 oz.) can red kidney beans, drained and rinsed

1 (15 oz.) can dark red kidney beans, drained and rinsed

2 (15 oz.) cans pinto beans, drain and rinsed

1 teaspoon paprika

1 teaspoon cumin

½ teaspoon Cayenne pepper

¼ teaspoon black pepper

1 teaspoon salt

1 teaspoon onion powder

1 tablespoon brown sugar

Vegetable oil (for browning) 

Trim the excess fat from roast.  Cut chuck roast into chunks.  Add to a large bowl and season with a little chili powder, cumin, garlic powder, onion powder, red pepper flakes, salt and pepper.  Place in the refrigerator for at least 3 hours.  

When ready to make your chili, heat a large stock pot over medium heat, add

2-3 tablespoon vegetable oil and brown beef in batches, not to over crowd the pan.  Brown on all sides, and, remove with a slotted spoon to a large slow cooker.  Now, add all remaining ingredients to a large (5 quart or larger) slow cooker and stir.  Cook on low 6-8 hours, or on high 4-6 hours.  Serve

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