Make sure to get a nice sear on the spice rubbed beef before it goes into the pot. I also used a variety of chili peppers for this one. I wanted heat, personally, but I also had some peppers that needed to be used, and what better way to flavor a huge pot of chili? No good! What is a person to do on a cold night? Make a classic chili recipe. Homemade chili is such a wonderful comfort food. Don’t you think? One major thing we both love about chili is that it can be made in so many different ways. One of my favorites is beef chili. AND…it’s just so good. There is nothing like curling up near the fire with a big bowl of satisfying chili to warm the bones. This particular recipe brings in a Chuck Roast that makes this beef chili extra “beefy”. The roast breaks apart nicely in the slow cooker and the flavors really mingle. You won’t get a beefier beef chili. Let’s talk about how to make beef chili, shall we? Looking forward to the leftovers! I love this stuff! Such a great recipe. Season the Beef. Rub the beef chuck with 2 tablespoon chili powder, garlic, salt and cumin. Deglaze the Pan. Pour a quarter of the beer into the pot to deglaze, then dump the mixture into a slow cooker. Add the rest of the beer to the slow cooker as well. There is lots of flavor in those bits stuck to the pan. It’s best to use it. Roast the Tomatoes and Peppers. Heat oven to 400 degrees. Chop the tomatoes and peppers in half then set onto a large baking sheet, skin sides up. Roast 20 minutes, or until skins are charred. Remove from heat, slightly cool and peel. Add to the Slow Cooker. Chop the tomatoes and peppers and add to the slow cooker, along with the ancho powder. Stir to incorporate. Serve! Serve into bowls with sour cream swirled over the top, along with your favorite chili toppings. Don’t forget the hot sauce, my friends! If you’re looking for a milder version, go with bell peppers, which will bring in LOTS of flavor without any heat. Also, instead of serving your chili in a bowl, try spooning it over hot dogs or grilled sausages. Use it to make chili mac and cheese. Yum! Get creative! This is some dang good chili. However, if you’re looking for an inexpensive alternative that has great flavor, you can’t beat ground beef. 80/20 lean ground beef makes great chili. When you’re ready to eat it, thaw, reheat and enjoy. You can also store leftover beef chili in the refrigerator in a sealed container for up to 5 days. Other favorites include crushed tortilla chips, shredded cheddar cheese, crumbly white cheese, sour cream, spicy chili flakes. Diced avocado is nice, too. So many options! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. This recipe was updated on 2/28/19 to include new recipes and info. It was originally published on 1/8/2015.
