Award Winning Crockpot Chili

If you’re in the market for a good, basic chili recipe, this one is it! This chuck roast chili is studded with big pieces of beef, chiles and black beans and comes together super quickly before being slow-cooked for hours. If you have a chili-cookoff coming up, I think you’re going to want to tuck this award winning crockpot chili in your back pocket for later.

Course Main Course

Cuisine American

Keyword beef chuck, seasoning mix, Slow Cooker

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings servings

Calories 470kcal

Author Heather Cheney

Ingredients

1 tablespoon canola or olive oil
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 tablespoons chili powder
3 tablespoons paprika
2 teaspoons onion powder
1-1 ½ pounds boneless beef chuck cut into 1 ½" cubes
2 tablespoons brown sugar
1 teaspoon oregano
1 medium onion medium diced
3 cloves garlic minced
14 ounces diced tomatoes undrained
4 ounces can diced green chilies
1 cup beef broth
1 tablespoon apple cider vinegar
28 ounces black beans 2 cans, rinsed and drained
1 teaspoon kosher salt

Instructions

Heat oil over medium-high heat in a medium-sized skillet. When the oil shimmers, stir paprikas, cumin, chili powder and onion powder into the pan. Cook for 1 minute or until spices are very aromatic and remove from heat.
Add beef, sugar, oregano, onion, vinegar, garlic, tomatoes, green chilies, beef broth, beans and salt to the slow cooker. Transfer spices from the skillet into the slow-cooker and stir to combine.
Cover and cook for at least 4 hours on high or until the meat is tender-- 6 hours on low.

Nutrition