Can I make this in an Instant Pot or pressure cooker?

Yes. Brown the meat in the sauté function first. Cook on high pressure for 15 minutes without the sweet potatoes, then quick release. Add the sweet potatoes and cook on high pressure for 10 more minutes, then quick release. Adjust timing slightly depending on the size of your meat cubes and your pressure cooker model.

Should I shred the chuck roast for chili, or leave it cubed?

Either is fine. Cubes give you big meaty bites, which I love for this chili. If you want a more classic chili texture, lightly shred the meat with two forks during the last 30 minutes of cooking and stir back into the pot.

Yes. Add one drained and rinsed 15-ounce can of pinto, kidney, or black beans in the last hour of cooking. Beans will soak up flavor and bulk up the pot without much extra work.

How can I make the chili spicier or milder?

To make it spicier, add a chopped chipotle in adobo, a few dashes of hot sauce, or extra jalapeños to the topping bar. To make it milder, use mild green chilies and reduce the chili powder by a half teaspoon.

Chuck Roast Chili

Description

Tender chunks of chuck roast simmer low and slow with fire-roasted tomatoes, warming spices, and sweet potatoes for a hearty, hands-off comfort meal that is perfect for cozy weeknights and even better the next day.

Ingredients

Scale

2 lb boneless beef chuck roast, well trimmed and cut into 1-inch cubes
1 tablespoon avocado oil or olive oil (optional, for browning)
1 medium yellow onion, diced
1 green bell pepper, diced
6 garlic cloves, peeled and minced
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 (4-ounce) can diced green chilies
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon fine salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 (28-ounce) cans fire-roasted diced tomatoes, undrained
3 ounces no-salt-added tomato paste
1 cup low-sodium beef broth
Optional toppings: sour cream, sliced avocado, pickled or fresh jalapeños, cilantro, shredded cheddar cheese, lime wedges

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Instructions

If browning meat, heat oil in a large skillet or Dutch oven over medium to medium-high heat. Add beef cubes and brown 2 to 3 minutes per side in batches. Transfer browned meat to slow cooker.
Add diced onion, bell pepper, garlic, sweet potatoes, green chilies, chili powder, cumin, salt, pepper, fire-roasted tomatoes, tomato paste, and beef broth to the slow cooker. Stir gently to combine.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until beef is very tender.
Optional: During the last 30 minutes, lightly shred some of the beef with two forks for a more classic chili texture, then stir back into the pot.
Taste and adjust salt and pepper as needed. Serve hot with desired toppings.

Notes

Browning the meat adds deeper flavor but can be skipped for convenience. For thicker chili, remove the lid during the last 20 to 30 minutes or mash a few sweet potato cubes. Add one drained can of beans during the last hour if desired. This chili tastes even better the next day and freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 8 g
Sodium: 620 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 95 mg