This recipe was the feature of our February Sample Saturday event at the Sun Prairie Farmers Market. I chose this recipe because I wanted to highlight another way to use a Chuck Roast other than the traditional pot roast style the roast is known for. I hope you enjoy it as much as we did!
3½ Tablespoons ancho chili powder
3 Tablespoons cornmeal
1 Tablespoon chipotle chili powder
1 Tablespoon ground cumin
1 Tablespoon cocoa powder
1 Tablespoon smoked paprika
2 teaspoons ground coriander
2 teaspoons Mexican oregano
3 – 3 ½ lb Wells Farms Chuck Roast (cut into small chunks)
2 Tablespoons olive oil
2 Tablespoons Worcestershire sauce
1 large sweet onion, diced
1 poblano peppers, diced
3 jalapeños, minced (more or less depending on your desired heat level)
8 cloves garlic, minced
1 Tablespoon brown sugar
4 cups beef broth
1 (14-ounce can) tomato sauce
2 (14-ounce) cans rinsed/drained pinto beans
- Create a paste using the ingredients listed above in the “spices” section and ½ cup warm water. Combine well and set aside.
- Cut the chuck roast into small chunks and season generously with salt and pepper. Heat a Dutch oven at medium-high heat and add 1 – 2 tablespoons of olive oil. Working in small batches sear the meat until browned on all sides, approximately 2-3 minutes. Remove the seared meat to a plate and set aside. Continue searing the meat in batches until all of the meat is seared.
- Add another 1 – 2 Tablespoons of olive oil to the Dutch oven and add the diced onions and poblano pepper. While sautéing the peppers and onions be sure to scrape the bottom of the pan to remove any brown bits left behind by the meat with a wooden spoon. This will help create great flavor for the chili. Cook the onions and peppers for approximately 5 minutes. Next add the garlic and jalapeños and cook for an additional 1-2 minutes or until fragrant. Now add spiced chili paste made previously to the pot and stir to coat. Allow the paste to cook for approximately 1 minute. Add the brown sugar, Worcestershire, beef broth, tomato sauce, 1 cup water and ½ teaspoon salt. Use the wooden spoon to scrape the bottom so that nothing is sticking to the bottom of the Dutch Oven.
- Add the seared meat to the chili mixture. Allow the chili to come to a boil then lower the heat to low and allowing it to cook for 2 ½ – 3 ½ hours. Stir the chili periodically (about every 30-45 minutes) to ensure it’s not sticking. If the chili becomes too thick while cooking over the next few hours, add up to a cup of water, ¼ of a cup at a time. Add the beans after about 2 hours. Serve topped with all your favorite chili toppings (We like sour cream, cheddar cheese, and tortilla chips. Limes and cilantro are also great topping additions)
This recipe was adapted from https://littlespicejar.com/texas-chili-chili-con-carne/
Make this over and over again. It is a crowd favorite at our house and so easy! I do omit the 1/2 cup of water and typically use a 14oz jar of home canned tomatoes instead of the sauce.