Chuck Roast Spicy Chili
This chuck roast spicy chili is a perfect meal to serve this time of year. Actually, anytime is perfect for a good ol’ hearty bowl of chili.
Making this chuck roast spicy chili is super easy. The hardest part is cooking up the meat, which isn’t hard at all. Once the meat is cooked, just toss the remaining ingredients into the pan, and in less than an hour you will be enjoying this delicious comfort food that will not only warm your heart but your soul as well!
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If you haven’t used enchilada sauce as the base for the chili before, you are going to love this. So easy and the flavor tastes amazing. Seriously, so good. Just cut up your roast into bite size pieces, add to a large baggie of flour mixture, shake, remove and then brown in a skillet. Once the roast pieces have browned, toss in the ground beef, onions, bell pepper, garlic and seasoning. Cook until ground beef in completely cooked. Next, pour in the enchilada sauce, diced tomatoes and kidney beans. That’s it!
Using a crock pot would work well with this recipe too. Prepare the meat mixture the day before, then pop everything in the crock pot the next morning and go about your day. Come home to a delicious tasting chuck roast spicy chili that will make dinner time a breeze. And finally, don’t forget the corn bread.
Loaded with flavor
Chili was one of our traditional meals we ate on Halloween when my kids were young. I can remember taking my children to our dear friend’s house, eating chili for dinner and then we would take the kids trick or treating in their neighborhood. The one thing we always had with our chili was delicious corn bread. Oh what great memories. That was a long while ago but this time of year always makes me think of my good friends, both of which have passed on. My memories of them and of our good times together still remains in my heart forever.
Try this chuck roast spicy chili today
Here are a few more delicious recipes you can find on the blog: Jalapeño Cheese Corn Bread, Mexican Style Three Bean Chili, Crock Pot Beans and Ham, or how about some Black Bean Potato Green Chile Enchiladas.
- 2-3 lb chuck roast
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 tsp pepper
- 1 Tbs garlic salt
- 3 Tbs vegetable oil
- 2 lbs ground beef
- 1 large onion chopped
- 1 bell peppers chopped
- 4 cloves garlic minced
- 1/2 tsp cayenne pepper
- 1 Tbs chili powder
- 2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 2 28 oz cans enchilada sauce
- 1 15 oz can diced tomatoes
- 2 15 oz cans kidney beans drained, rinsed
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Heat oil in a cast iron skillet or large frying pan over medium heat.
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Cut chuck roast into small bite size pieces, set aside.
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Pour flour, salt, pepper and garlic salt into a large baggie and add chuck roast pieces. Shake to coat.
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Remove from bag, shake off excess flour and add to skillet.
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Cook until roast pieces are browned on all sides, then add ground beef, chopped onions, bell pepper and garlic.
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Sprinkle cayenne pepper, chili powder, cumin, salt and pepper into meat mixture and cook until ground beef is cooked completely and veggies are tender.
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Add meat mixture to a large dutch oven or sauce pan.
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Pour enchilada sauce, diced tomatoes and kidney beans into pan. Stir, cover, and continue cooking over low heat for 45 minutes to an hour, stirring occasionally.
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Enjoy with some corn bread.
Have Pinterest?
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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