Cold nights call for hearty comfort food meals like this smokey chuck roast chili without beans.
Using inexpensive chuck roast, dried chilies, and bacon, this chili boasts a ton of flavor.
Quick Look at the Recipe
Ready In: 2 hours, 50 minutes (20 min prep, 2.5 hours cook)
Servings: 6 servings
Nutrition: 418 Calories / 41g Protein
Main Ingredients: Chuck roast, Dried chipotle, Dried ancho chiles, Bacon, Crushed tomatoes, Broth
Dietary Notes: Gluten free, Dairy free, Grain free, Whole30
Why You'll Love It: Smokey, hearty, protein-packed chili without beans!
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Hearty soups and chili like Chipotle Flank Steak Chili and Stovetop Hamburger Soup are perfect comfort dinners during cold winder months.
Inspired by a beanless chuck roast chili recipe from The Winter Table by Lisa Lemke, I've altered the ingredients and cooking method a bit for my own version.
Hearty and smoky, chuck roast chili gets a lot of its wonderful flavor from reconstituted dried chilies and bacon - if you've never used dried chiles before, this recipe is the perfect way to try them out!
Serve it with flour tortillas, guacamole, pickled red onions, and cheese OR go the Midwestern route with some sourdough bread to sop up that delicious broth.
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Ingredients for chuck roast chili
Chuck roast
This is an inexpensive, muscular cut of beef, best used for braising, stews, and chilis where the meat is cooked low and slow for several hours.
Low and slow cooking gradually breaks down the collagen and muscle tissue, leaving you with tender, fall-apart beef that would otherwise be tough and chewy.
Dried chipotle and ancho chiles
The secret of all the smoky heat in this chili! You'll use dried chipotle chiles and dried New Mexican or Ancho chiles that are reconstituted in hot water to layer in a heaping helping of flavor.
Most grocery stores have at least some dried chiles; find them either in the produce section near bulk spices or in the Hispanic section (if your grocery store has one). Otherwise, you can buy dried chiles online through Amazon or other sellers!
Bacon
Chopped bacon adds umami flavor to the chili, without becoming the star player.
In the original recipe, bacon was tossed in uncooked before the long simmer. I chose to crisp up the bacon before sauteing the veggies, using the bacon fat for cooking and resulting in better bacon texture.
Spices
Cumin, chili powder, and paprika all add to the depth of flavor in this chili. For an even smokier spin, use smoked paprika.
Canned crushed tomatoes
This chili isn't as tomato-forward as many, but a single 14-oz can of crushed tomatoes (fire-roasted if you choose) is a great base for the spices here.
Beef broth
My go-to beef broth is Kettle & Fire's Beef Broth - we buy in bulk and keep it on hand for quick and easy soups!
3 different cooking methods
One of the great things about braised recipes like this chuck roast chili without beans - several different cooking methods will get the job done!
Whether you prefer making this chili on the stovetop, in the oven, or in a slow cooker, I've got you.
Stovetop
As written, this beanless chuck roast chili is made entirely on the stovetop.
You'll start by reconstituting the dried chiles by pouring boiling water over them. Set them aside while searing the meat.
Once that's going, sear the beef over high heat, being sure to brown it on all sides.
Next, soften the aromatics (onions, garlic, and bell pepper) before adding the spices and reconstituted chiles.
Finally, add the rest of the chili ingredients (including the browned beef) and bring to a boil. Reduce heat to low and simmer for 2 ½ - 3 hours, until the beef breaks apart easily.
Oven
Make sure you are using an oven-safe pot, such as a Dutch oven. Follow steps 1-3 above. Transfer the covered pot to a 325 degree F oven. Braise for 2 ½ - 3 hours, until the beef is fall-apart tender. Serve with toppings and accompaniments as desired.
Slow Cooker
Follow steps 1-2 above to sear the meat and soften the veggies. Transfer the softened veggies and seared meat to the crock of a low cooker, adding the remaining ingredients as directed in Step 3. Slow cook on high for 4-5 hours or low for 7-8 hours, until the beef is fall-apart tender. Serve with toppings and accompaniments as desired.
Note: If your slow cooker has a searing or browning feature, you can cook the entire recipe in the slow cooker itself, without transferring from the stovetop.
Recipe FAQs
While I have several substitutions and variations listed below, dried chiles isn't one of them - I think what makes this recipe special is the smoky burn of dried chiles, and I wouldn't replace them here!
You can use canned chipotles in adobo sauce in place of the dried chipotle, but dried chiles are the way to go.
I suggest ancho chiles, but you can also use New Mexican chiles or pasilla chiles.
Most grocery stores have at least some dried chiles; find them either in the produce section near bulk spices or in the Hispanic section (if your grocery store has one). Otherwise, you can buy dried chiles online!
I am a huge sucker for my Dutch oven, so my preference is in the oven. The stovetop method works wonderfully, too, I just prefer not to leave my gas burners on so long.
I will almost always opt to use my Dutch oven instead of a slow cooker.
You can store leftover chuck roast chili in an airtight container in the fridge for up to a week.
If you'd like to freeze leftovers,
Variations and substitutions
Add beans
While this recipe is written as a beanless chili, that doesn't mean you can't change it up!
Feel free to add up to 2 14-oz cans of black beans or red kidney beans to bulk up this chili.
You can also add 1 cup of dried beans that have been soaked and rinsed. Dried beans take a while to cook, so adjust the simmer time accordingly to make sure the beans cook through.
Add sweet potatoes or carrots
If you'd like just a touch of sweetness to balance out the heat of the chiles, sweet potatoes or carrots would be an excellent option!
Add chopped carrots or sweet potatoes (or both) with the browned meat and broth before bringing the mixture to a boil and simmering.
Use ground beef or pork roast
I love the heartiness that tender chunks of chuck roast give to this chili, but if you don't have any on hand, you can substitute 2 pounds of ground beef in a pinch.
Have pork roast, not beef? Feel free to use that as well, chopped into 1-2 inch chunks just like the recipe calls for with the chuck roast!
Use canned chipotle chile
You can swap the dried chipotle out for a canned chipotle chile in adobo sauce.
I tend to go with dried chipotles since it's difficult for me to find canned chipotles in adobo without corn syrup in the ingredients. But follow your heart!
How to serve Chuck Roast Chili
With lots of deep, warming flavor, you've got many options for topping this chuck roast chili.
Here are some ideas:
- Crushed tortilla chips
- Guacamole or sliced avocado
- Pickled red onions
- Diced red onions
- Sliced jalapenos
- Sliced green onions
- Lime wedges
- Crusty bread
- Sour cream
- Shredded cheese
- Cornbread
More soup and chili recipes
- Creamy Chicken and Mushroom Soup (Paleo, Dairy Free)
- Italian Sausage and Broccoli Soup
- Loaded Potato & Cauliflower Soup
- Shrimp Gazpacho with Avocado Relish
Did you make this chuck roast chili recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I love your feedback.
Print📖 Recipe
Chuck Roast Chili without Beans
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: stovetop
- Cuisine: American
- Diet: Dairy-Free, Gluten Free, Gluten-Free, Low-Carb, Paleo
Description
Smoky chuck roast chili without beans makes perfect comfort food! Hearty chunks of meat, dried chiles, & bacon make this chili irresistible.
Feel free to swap out the dried chipotle for a canned chipotle in adobo sauce; but use dried chiles for the rest. The flavor is incredible.
Ingredients
- 1 dried chipotle
- 2 milder dried chiles, such as ancho or New Mexican
- 2 ¼ pounds chuck roast, cut into ¾ inch cubes
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 4 ounces bacon, chopped into 1-inch pieces
- 2 yellow onions, diced
- 3 cloves garlic, chopped
- 2 red bell peppers, diced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 cinnamon stick
- 1 14-ounce can crushed tomatoes
- 3 cups beef broth
Instructions
- Boil 1 cup water in a kettle or saucepan. Stem and seed the dried chipotle and chiles (or save this for after they've soaked) and add to a heat-safe dish. Pour the boiling water over the chiles, being sure they are fully covered. Set aside for at least 10 minutes while you prepare the meat and aromatics.
- Add 2 tablespoons olive oil to a large pot or Dutch oven with a tight-fitting lid over medium-high heat. Season the chuck roast with salt and pepper. Once the oil is hot, add the beef, cooking each side for 2-3 minutes until browned. Work in batches if necessary to avoid overcrowding the pot. Remove the meat and set it aside.
- Add the bacon to the same pot you used to brown the meat. Cook for 2-3 minutes, until bacon is browned and crispy. Add the onion, garlic, and bell peppers, cooking for another 2-3 minutes. Meanwhile, drain the chiles that have been soaking in hot water. Carefully remove the stems and seeds (you may want to wear gloves for this, or just avoid touching your face and eyes when handling hot peppers) and chop.
- Add the chopped chiles, chili powder, cumin, paprika, and cinnamon stick and give everything a good stir.. Nestle the beef among the vegetables. Add the crushed tomatoes and beef broth, ensuring you add enough to cover all the meat and veggies. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 2 ½ to 3 hours, until the meat breaks apart easily with a wooden spoon.
- Serve with flour tortillas or crushed tortilla chips, guacamole, pickled red onions, and lime wedges OR go the Midwestern route with crusty bread, sour cream, and shredded cheese. Leftover chili will keep well in an airtight container in the fridge for up to 1 week, or frozen in an airtight container for up to 3 months.
Notes
Don't want to use dried chiles? You can sub for 2-3 chiles in adobo sauce.
Slow cooker: Slow cook on high for 4-5 hours or low for 7-8 hours, until the beef is fall-apart tender.
Oven: Braise for 2.5-3 hours at 325 degrees F.
Jim M says
Followed recipe to the letter, seared the meat and prepared it in a Crockpot. Found the three cups of broth a bit much though and reduced it considerably, cooking it on high and with lid removed. Excellent chili, one of my favorites.
Chelsea Joy says
Hi Jim! Thanks for your feedback and I'm glad you enjoyed the chili! I can definitely see how making it in a crockpot would have a bit too much liquid, as it's easier for liquid to evaporate from a Dutch oven. Good to note. 🙂
Alex says
OH MY GOSH. When I saw this recipe in the Super Bowl food email, I knew it was going to be good. Well, it is WAY MORE THAN GOOD. My husband made it for us last week - so smoky, delicious, and different (in a great way)! The chuck roast instead of ground beef completely elevates this chili. I can’t wait to make it again. Well done, Chelsea!!
Chelsea Joy says
Thanks so much, Alex! Glad you enjoyed it