Do I have to use dried chiles?

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.

Where do I get dried 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 !

What's your favorite cooking method?

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.

How long does this chili keep?

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,

Beanless Chuck Roast Chili (Oven & Stovetop Instructions)

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

Units Scale

1 dried chipotle
2 milder dried chiles, such as ancho or New Mexican
2 1/4 pounds chuck roast, cut into 3/4 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

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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 1/2 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.