Smoky, sweet, and spicy, this chili has it all! It’s the perfect recipe to warm you and your loved ones up on a cold winter night. This recipe comes together quickly then can simmer on the stove while you get back to your holiday baking or gift wrapping.
Chipotle Pot Roast Chili
- 2 1/2 lbs chuck roast
- 1/4 cup vegetable oil
- 1 Tbsp salt
- 1 28 oz can crushed tomatoes
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp ground black pepper
- 2 15 oz cans red kidney beans undrained
- 1/4 cup white sugar
- 2 chopped chipotle peppers, from a can
- 2 tsp adobo sauce from pepper can
- 2 medium yellow onions chopped
- 1 green bell pepper chopped (optional)
Remove large fat veins from pot roast. Cut against the grain into 3/4 inch slices.
Heat a large pot over medium-high heat for 2 minutes or until hot. Add oil and heat until oil is hot, about 1 more minute. Add about half of the meat in a single layer and sprinkle it with some of the salt.
Sear it until it is well-browned, about 2 minutes. Flip it and sear it on the other side. Remove the seared meat to a plate and repeat with the other half of the roast.
Add all the meat back to the pot. Add the crushed tomatoes to deglaze the pot and scrape the bottom of the pot well to get all the good flavor off.
Add remaining ingredients and mix well. Cover pot and turn heat to low. Simmer about 3 hours, or until meat is tender.
Remove meat to a plate. Shred with two forks, or allow it to cool about 10 minutes and shred with your fingers.
Return meat to pot and stir to combine. Taste for flavor and adjust seasoning.
You can serve it immediately or let it simmer another hour or so.
Chili recipes can be hard to get right. They need a good balance of different flavors. The chipotle peppers in this chili bring a lovely smoky flavor and a subtle heat to the dish. A little sugar adds the perfect sweetness to complement that smoky heat. The seared pot roast adds a delicious beefy flavor that brings everything together. Don’t skip searing your meat!
You may be wondering where the chips are because chips and chili go together. We love chips, but I can’t keep them in the house or my husband will eat about a pound a day. Two pounds if there’s salsa around. I can’t judge him though because if there’s guacamole I have no self control around chips myself. So, I chose to crisp up some corn tortillas instead and it was a dreamy substitute. Corn tortillas get a bad rap because they have a weird texture cold or even steamed. But once you crisp them with a bit of oil they get such a delicious flavor! Don’t be scared of corn tortillas.
Don’t forget your favorite toppings! We topped this with guacamole, tomatoes, and sour cream.