Chipotle Pot Roast Chili

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 12 people


  • 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)


  1. Remove large fat veins from pot roast. Cut against the grain into 3/4 inch slices.
  2. 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. 

  3. 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.

  4. 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.

  5. Add remaining ingredients and mix well. Cover pot and turn heat to low. Simmer about 3 hours, or until meat is tender. 

  6. Remove meat to a plate. Shred with two forks, or allow it to cool about 10 minutes and shred with your fingers.

  7. Return meat to pot and stir to combine. Taste for flavor and adjust seasoning.
  8. You can serve it immediately or let it simmer another hour or so.