Oven Chuck Roast Chili

Cooking this chili in the oven adds mucho flavor! The meat falls apart and the base is super dark and delicious! 

Oven Chuck Roast Chili

  • Servings: 6 to 8
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3 lbs chuck roast, cut into 1″ cubes and trimmed of fat (you could also use stew meat)

salt and pepper

2 T olive oil, or grass-fed butter

4 celery ribs, diced

1 large onion, thinly sliced or diced

2 green bell peppers, diced

6-8 garlic cloves, minced

14 oz can diced tomatoes, organic and BPA -free

4 cups chicken broth, organic, sugar-free

1/2 cup chili powder

1/4 cup cumin

1 T paprika

1 T onion powder

1 T garlic powder

1/2 ts cayenne pepper (optional)

2 bay leaves

Toppings: green onions, cheese, sour cream, etc.


Heat oven to 325ºF. Heat up oil or butter in dutch oven over med high heat on the stove. Season cubes of chuck roast generously with salt and pepper.

Once oil is hot, brown the meat on all sides in the dutch oven over the stove.  This could take 5-10 minutes and you can do it in batches to ensure proper browning. Add in the rest of the ingredients except for toppings, cover with lid, and cook in the oven for 3 hours. Taste to see if you need more salt and pepper and remove bay leaves. Serve and enjoy!




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