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.
1-1 1/2poundsboneless beef chuckcut into 1 1/2" cubes
1medium onionmedium diced
4ouncescan diced green chilies
1tablespoonapple cider vinegar
28ouncesblack beans2 cans, rinsed and drained
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.