Description

Slow Cooker Chuck Roast Chili is a crowd‑pleasing, easy‑prep meal featuring succulent smoked beef chunks, hearty black and kidney beans, juicy tomatoes, and a blend of chili powder, cumin and smoked paprika simmered in a rich beef broth. In just a few simple steps you’ll create a thick, flavorful chili that’s perfect for family dinners, game‑day gatherings, or meal‑prep for the week. This recipe delivers comfort and bold taste with minimal effort.

Ingredients

Scale

2 pounds chuck roast, cut into 1‑inch pieces
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can diced tomatoes with green chilies
1 onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
2 cups beef broth
Salt and pepper to taste
2 tablespoons vegetable oil

Instructions

Heat vegetable oil in a large skillet over medium‑high heat. Sear the beef chunks until browned on all sides, about 3‑4 minutes per side.
Transfer the browned beef to the slow cooker. Add the black beans, kidney beans, diced tomatoes with green chilies, chopped onion, and minced garlic.
Sprinkle chili powder, cumin, and smoked paprika over the mixture, then pour in the beef broth. Stir to combine and season with salt and pepper.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork‑tender.
When cooking is complete, give the chili a final stir, taste and adjust seasoning if needed, and serve hot with your favorite toppings.

Notes

For extra heat
stir in fresh jalapeños or a dash of cayenne. Leftovers taste even better the next day. Freeze in portion‑size bags for quick meals.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 6 servings

Keywords: Slow Cooker Chuck Roast Chili, slow cooker chili recipe, easy beef chili, comfort food chili, meal prep chili, hearty chili recipe, beef stew alternative, slow cooker dinner ideas