Chunky Beef Crockpot Chili
Easy chunky beef crockpot chili is made with chuck roast, beans and beer and cooked until tender for a deliciously sweet & spicy chili recipe.
Nothing beats a bowl of hearty chili topped with sour cream and cheese and served with a big ol’ hunk of cornbread…especially on a cold day.
This chunky beef crockpot chili is made with a chuck roast that gets rubbed with a mixture of coffee grinds, cocoa and chili powder, seared until perfectly browned, then placed in the crockpot along with tomatoes, beans, sweet potatoes, chipotle peppers, onions and beer.
It’s cooked low and slow until the meat is fall apart tender.
Serve with homemade cornbread, sour cream, shredded cheese and diced onions for best results ;).
- 6 people
- Prep time: 25 Minutes|Cook time: 8 Hours|Total time: 8 Hours 25 Minutes
- Combine 1 tbsp brown sugar, coffee, cocoa, chili powder, paprika, salt, onion powder, salt, pepper, garlic powder, cumin, and oregano in a small bowl. Place chunks of beef into a zip lock bag and add mixed spices. Shake to evenly combine.
- Heat olive oil over medium-high heat in large skillet or cast iron pan. Add pieces of chuck roast (in batches to not overcrowd) and cook 2-3 min per side until browned. Place in bottom of crockpot.
- Turn heat down to medium-low and add diced onions, cooking 3-4 minutes until slightly softened. Add beer and stir with wooden spoon to scrape up all those brown bits on the bottom of the pan. Add onions and beer to crockpot.
- Add tomatoes, beans, sweet potatoes, chipotle pepper, remaining 1 tbsp of brown sugar and apple cider vinegar to the crockpot.
- Give everything a stir to combine, cover and cook on low for 8-10 hours or until the meat is fall-apart tender.
- Serve with diced onions, shredded cheese and sour cream if desired.
- You can use any type of bean you prefer
- If you don't have beer, beef stock can be substituted
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