If you are looking for a dish that is flavorful, nutritious, and super easy to make, try this Hearty Fall-Apart Beef Chili. This particular chili recipe is special in two ways. First, instead of being made with ground beef it’s made with chunks of Beef round or chuck, cooked until they are fall-apart tender. I really enjoy flavorful, juicy chunks of meat in my chili like this. Second, chipotles are included to give this chili a wonderful smoky flavor and just a little bit of heat. The end result: a chili that’s anything but bland.
On top of that, this dish is perfect for a crowd. Each bowl of chili can be customized with toppings like cheese, sour cream, onions, or cilantro. It’s easy to take a little more or a little less, depending on your appetite. And it can even be made gluten-free as long as you use gluten-free beans. Enjoy it with nachos, on hot dogs, or just by itself. Have it on game day or just about any occasion. This chili is truly versatile, and your guests will love it.
Making this hearty chili couldn’t be any easier! All you need to do is cut the ingredients and cook them all together until done. You can use different cooking methods depending on how much time you have. You can cook it all day in a slow cooker so you can assemble the chili in the morning and have it ready for you in the evening. In a rush? With an instant pot, you can cook a whole pot of chili in just 30 minutes. If you don’t have a slow cooker or an instant pot, a good ol’ large pot works just great too.
With plenty of options for cooking and eating this Hearty Fall-Apart Beef Chili, scroll down to see how you can make it for yourself.
Ingredients
- 3 lbs Beef, round or chuck
- 2 tsp Salt
- 2 Tbsp Olive oil
- 4 Bell peppers
- 2 Onions
- 4 cloves Garlic
- 2 (28oz) cans Crushed tomatoes
- 1 (15.5oz) can Dark kidney beans
- 1 (15.5oz) can Red kidney beans
- 1/2 can Chipotle peppers in adobo sauce
- 1 Tbsp Paprika powder
- 1 Tbsp Oregano, dried
- 1 Tbsp Ground cumin
- 1/4 cup Cilantro
Toppings
- Shredded sharp cheddar cheese
- Chopped onion
- Chopped scallion
- Cilantro
- Sour cream
- Jalapeno peppers
Instructions
First, cut the bell peppers and onions into 3/4-inch squares.
Next, cut the beef into bite-sized chunks, roughly 1-inch cubes. Preheat the skillet over medium high heat and grease the pan with olive oil. Sprinkle the beef with salt and sear it for 5 minutes.
Put the seared beef, cut bell peppers and onions, garlic cloves, crushed tomatoes, and kidney beans into either a slow cooker, a large pot, or an instant pot. Also add chopped chipotles in adobo sauce (including the sauce), paprika powder, dried oregano, cumin, and cilantro.
If using a slow cooker, cook on high heat for 8 hours. If using a pot on the stove, bring the chili to a boil over medium heat, then reduce the heat to low and simmer for 2 hours with the lid on. If using an instant pot, cook on high pressure for 30 minutes. The beef will be fall-apart tender when finished cooking.
Serve the beef chili with various toppings, such as shredded cheddar cheese, chopped onions, chopped scallions, cilantro, sour cream, and Jalapeño peppers. Optionally, serve with nachos or hot dogs.
If you like this Slow-Cooked Beef Chili, you might also like Slow Cooker Pulled Pork Nachos, Authentic Carne Asada Tacos, or Baja Fish Tacos with Creamy Chipotle Sauce.
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Hearty Fall-Apart Beef Chili
Ingredients
- 3 lbs Beef round or chuck
- 2 tsp Salt
- 2 Tbsp Olive oil
- 4 Bell peppers
- 2 Onions
- 4 cloves Garlic
- 2 (28oz) cans Crushed tomatoes
- 1 (15.5oz) can Dark kidney beans
- 1 (15.5oz) can Red kidney beans
- ½ can Chipotle peppers in adobo sauce
- 1 Tbsp Paprika powder
- 1 Tbsp Oregano dried
- 1 Tbsp Cumin ground
- ¼ cup Cilantro
Instructions
- Cut the bell peppers and onions into 3/4-inch squares.
- Cut the beef into bite-sized chunks, roughly 1-inch cubes. Preheat the skillet over medium high heat and grease the pan with olive oil. Sprinkle the beef with salt and sear it for 5 minutes.
- Put the seared beef, cut bell peppers and onions, garlic cloves, crushed tomatoes, and kidney beans into a slow cooker, a large pot, or an instant pot. Also add chopped chipotle pepper in adobo sauce (including the sauce), paprika powder, dried oregano, cumin, and cilantro.
- If using a slow cooker, cook on high heat for 8 hours. If using a pot, bring the chili to a boil over medium heat, then reduce the heat to low and simmer for 2 hours with the lid on. If using an instant pot, cook on high pressure for 30 minutes. The beef will be fall-apart tender when finished cooking.
- Serve the beef chili with various toppings, such as shredded cheddar cheese, chopped onion, chopped scallion, cilantro, sour cream, and Jalapeño peppers.
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