Crockpot Chili con Carne with Beef Chuck Roast
Beef chuck roast cooks in a blended dried chile sauce with beans, Rotel and tomato sauce for a thick Crockpot chili con carne. It pairs with rice, cornbread or your preferred sides.
Servings: 8 people
Calories: 556kcal
Equipment
- Blender or Food Processor
Ingredients
- 4 pounds boneless beef chuck roast cut into 1-inch chunks
- 5 cloves garlic minced
- 1 onion quartered
- 4 dried guajillo chiles stems and seeds removed
- 4 dried ancho chiles stems and seeds removed
- 4 dried arbol chiles stems and seeds removed
- 2 cups beef broth
- 2 to 3 tablespoons vegetable oil for searing meat
- 2 Serrano peppers or jalapeños for milder, deseeded and diced
- 10 ounce can Rotel diced tomatoes and green chilies
- 15 ounce can tomato sauce
- 15 ounce can dark red kidney beans
- 15 ounce can light red kidney beans
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- 2 bay leaves
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
For Garnish
- Cilantro chopped
To Serve, Optional
- Tortilla chips, tortilla strips, crackers, crusty bread or dinner rolls, cornbread, shredded cheese, jalapenos/serranos, cilantro, avocado and/or lime wedges
Instructions
- Rinse the chilies and add them to a saucepan with the onions, garlic and 2 cups of beef broth.
- Bring the mixture to a boil, then turn the heat down and simmer uncovered for 20 minutes.
- Take it off the heat and let it cool.
- Heat the oil in a large skillet over a medium high heat.
- Sear the beef in batches all over until browned.
- Transfer the browned beef in your slow cooker.
- Transfer the beef broth and chili mixture into a blender or food processor and blend until you have a thick sauce.
- Pour this sauce into the slow cooker with the beef.
- Add the serranos, beans, Rotel, tomato sauce, cumin, coriander, oregano, paprika, cinnamon, chili powder, bay leaves, salt and black pepper.
- Cover and cook for 7 to 8 hours on low or 4 to 5 hours on high, until the chuck roast is tender.
- Remove and discard the bay leaves.
- Stir the chili well and then serve garnished with cilantro if liked.
Notes
- Use the right Crockpot size: A 6-quart cooker gives the beef, beans and sauce enough room.
- Trim hard fat: Cut away large hard fat pieces from the chuck roast before cutting into cubes.
- Check the beef: The chili is ready when the beef pieces break apart easily.
Nutrition
Serving: 1 Serving | Calories: 556kcal | Carbohydrates: 40g | Protein: 62g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 141mg | Sodium: 764mg | Potassium: 1794mg | Fiber: 14g | Sugar: 13g | Vitamin A: 5559IU | Vitamin C: 17mg | Calcium: 119mg | Iron: 9mg