This is a rootin’ tootin’ tasty chili recipe. It’s not your typical ground beef chili because today we are using Chuck Roast with lots of tasty spices that simmer away for hours until the beef is fork tender. Toast some garlic bread in the oven, grate some cheddar cheese for topping and maybe even a dollop of cream cheese too and you’ve got yourself one fine tasting supper!
Do you ever have trouble getting your measuring spoons inside those narrow spice jars? I know I do! I waste a lot of my spices on the counter from the spillage because I try to shake out the right amount into my round teaspoons. Well waste no more my friends! I’ve found the solution. They sell Spice Measuring Spoons that are rectangle shape and fit right inside your jars and bottles. Yes! 🙂
2 tablespoons salted butter
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup all-purpose flour
2 pounds chuck roast, cut into 1-inch cubes
2 cloves garlic, minced
Two 14-ounce cans tomato sauce
2 tablespoons chile powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can Bush Southwest pinto beans, drained and rinsed [Bush’s Best Savory Beans Southwestern Style Pinto Beans 15.4 oz]
One 14-ounce can black beans, drained and rinsed
1 1/2 cups sour cream for topping (optional)
Grated cheddar cheese for topping (optional)
- Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Pour in the tomato sauce, chili powders, cumin and stir to combine. Add the beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
- Taste the chili and adjust the seasoning as needed.
- Serve the chili topped with the optional toppings.
Recipe adapted from: The Pioneer Woman, Home Sweet Home 10
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