Hamdi Saidani Pioneer Woman Chili with Chuck Roast (also called Texas chili) is made with dried guajillo chiles, dried ancho chiles, white onion, garlic, beef broth, cornmeal, dried oregano, ground cumin, canola oil, beef chuck roast, salt, black pepper, and apple cider vinegar.
This easy Chili with Chuck Roast recipe creates a tasty family dinner that takes about 2 hours and 20 minutes to prepare and can serve up to 4-6 people.
Pioneer Woman Chuck Roast Chili Ingredients
- 4 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 1 medium white onion, roughly chopped
- 8 garlic cloves, peeled
- 2 cups reduced-sodium beef broth
- 2 tablespoons cornmeal (used as a thickener)
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 tablespoons canola oil
- 3 pounds trimmed boneless beef chuck roast, cut into 1-inch pieces
- 3 1/2 teaspoons salt, plus more to taste
- 1 teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
- Crumbled queso fresco, pickled sliced jalapeños, cilantro, and corn chips, for topping (all to taste)
How To Make Pioneer Woman Chili With Chuck Roast
- Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, about 3 to 4 minutes.
- Add the onion, garlic, and enough water to cover the ingredients by 1 inch. Bring to a boil over medium-high heat, then simmer, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and let cool slightly.
- Transfer the chile mixture to a blender. Add the beef broth, cornmeal, oregano, and cumin. Puree until smooth, about 1 minute. Set aside.
- Heat the canola oil in a large Dutch oven over medium-high heat. Toss the beef with salt and pepper in a large bowl. In batches, brown the meat on all sides, about 8-10 minutes per batch.
- Return all the beef to the pot. Stir in the chile puree. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Simmer, stirring occasionally, and add more broth if needed, until the meat is very tender, about 1 1/2 to 2 hours.
- Stir in the apple cider vinegar and adjust the seasoning with additional salt, if needed. Serve the chili hot, topped with crumbled queso fresco, pickled jalapeños, cilantro, and corn chips as desired.
Recipe Tips
- Pick Good Beef: Use beef chuck roast with some fat in it. This fat makes the chili taste better as it cooks.
- Use the Right Spices: Use dried chiles for the spice. They make the chili taste great without hiding the taste of the beef.
- No Beans: Don’t put beans in your Texas chili. This keeps the chili focused on the beef flavor.
- Serve with Cornbread: Texas chili goes well with cornbread. The cornbread is great for dipping into the chili. Check this Pioneer Woman Cornbread Recipe
- Cook Slowly: Cook the chili on low heat for a long time. This makes the beef very tender and the chili more flavorful.
What To Serve With Chuck Roast Chili
This Chili with Chuck Roast pairs well with cornbread, green salad, steamed rice, and garlic bread. It also can be served alongside sour cream, diced onions, shredded cheese, and avocado slices for a delicious meal.
How To Store Chuck Roast Chili
- In the Fridge: Let the chili cool down, then cover it or put it in a container that closes tight. Keep it in the fridge for up to 3-4 days.
- In the Freezer: To keep the chili longer, wait for it to cool, then put it in a freezer bag or container. It can stay frozen for up to 1 month. Thaw it in the fridge overnight before you heat it again.
How To Reheat Leftover Chuck Roast Chili
- In The Oven: Preheat the oven to 350°F (175°C). Put the chili in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
- In The Microwave: Place the chili in a microwave-safe container, cover it loosely, and heat it on high power for 2-3 minutes, stirring occasionally until hot throughout.
- In The Air Fryer: Transfer the chili to an air fryer-safe container. Set the air fryer to 350°F (175°C) and heat for about 5-7 minutes or until thoroughly heated.
Pioneer Woman Chuck Roast Chili Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 631
- Total Fat: 44 g
- Saturated Fat: 17 g
- Trans Fat: 2 g
- Cholesterol: 154 mg
- Sodium: 828 mg
- Carbohydrates: 10 g
- Dietary Fiber: 3 g
- Sugar: 2 g
- Protein: 47 g
FAQs
Can I Use Different Chiles If I Don’t Have Guajillo Or Ancho?
Yes, you can use other dried chiles like pasilla or mulato. Different chiles change the taste and heat, so choose what you like.
Can I Cook This Chili In A Slow Cooker?
Yes, after browning the beef and making the chile sauce, put it all in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It’s a great way to let the flavors blend.
What Can I Do If My Chili Is Too Watery?
If the chili is too thin, mix a tablespoon of cornstarch with some cold water and stir it in. Cook a bit longer and it will thicken up.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chili Mac Recipe
- Pioneer Woman Turkey Chili
- Pioneer Woman Pumpkin Chili
- Pioneer Woman White Bean Chicken Chili
- Pioneer Woman White Chicken Chili
Pioneer Woman Chili With Chuck Roast
Description
Pioneer Woman Chili with Chuck Roast (also called Texas chili) is made with dried guajillo chiles, dried ancho chiles, white onion, garlic, beef broth, cornmeal, dried oregano, ground cumin, canola oil, beef chuck roast, salt, black pepper, and apple cider vinegar.
This easy Chili with Chuck Roast recipe creates a tasty family dinner that takes about 2 hours and 20 minutes to prepare and can serve up to 4-6 people.
Ingredients
Instructions
- Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, about 3 to 4 minutes.
- Add the onion, garlic, and enough water to cover the ingredients by 1 inch. Bring to a boil over medium-high heat, then simmer, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and let cool slightly.
- Transfer the chile mixture to a blender. Add the beef broth, cornmeal, oregano, and cumin. Puree until smooth, about 1 minute. Set aside.
- Heat the canola oil in a large Dutch oven over medium-high heat. Toss the beef with salt and pepper in a large bowl. In batches, brown the meat on all sides, about 8-10 minutes per batch.
- Return all the beef to the pot. Stir in the chile puree. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Simmer, stirring occasionally, and add more broth if needed, until the meat is very tender, about 1 1/2 to 2 hours.
- Stir in the apple cider vinegar and adjust the seasoning with additional salt, if needed. Serve the chili hot, topped with crumbled queso fresco, pickled jalapeños, cilantro, and corn chips as desired.
Notes
- Pick Good Beef: Use beef chuck roast with some fat in it. This fat makes the chili taste better as it cooks.
- Use the Right Spices: Use dried chiles for the spice. They make the chili taste great without hiding the taste of the beef.
- No Beans: Don’t put beans in your Texas chili. This keeps the chili focused on the beef flavor.
- Serve with Cornbread: Texas chili goes well with cornbread. The cornbread is great for dipping into the chili.
- Cook Slowly: Cook the chili on low heat for a long time. This makes the beef very tender and the chili more flavorful.
