The Scoop
Grandpa Chuck's Roast Chili blends spice, beef chuck, and a slow-cooked magic.
The aroma of chili simmering away always takes me back to Coach Bill's retirement celebration, a moment that marked a pivotal transition. It was a crisp autumn evening, and we'd gathered on the field to honor the man who had been a stalwart in our lives. As someone who appreciated a hearty meal, I tasked myself with bringing a twist on the classic chili, eager to impress his seasoned palate. The secret, I discovered, was in the robust flavors of the beef chuck, seasoned with a generous sprinkle of black pepper, cooked slowly for melt-in-your-mouth tenderness.
In diving into the recipe, it felt like orchestrating a symphony of spices, where cumin and ground ancho chili pepper played the main act. A splash of beef broth brought harmony, while the addition of finely chopped chipotle peppers in adobo added a smoky undertone, reminiscent of warm campfire nights. I fondly remember standing at the stove, allowing the aroma of onions and garlic to waft through the kitchen, knowing it was just the start of a flavor journey. A chef-y tip I swear by is to give those onions time to get sweet and caramelized before moving on.
Adding crushed tortilla chips brought a unique texture, almost like they were high-fiving the beef broth and diced tomatoes. It was a long, loving process, letting the chili bubble away for hours, but the payoff was in the nod of approval from Coach Bill himself. As he dug into a steaming bowl, topped with sharp cheddar cheese and a dollop of sour cream, the camaraderie and shared laughter warmed us more than the dish itself.
Ingredients
For the chili:
- 1 tablespoon vegetable oil, plus more, to taste
- 3 pounds beef chuck, boneless, trimmed and cut into 1/2-inch pieces
- black pepper, to taste
- 1 1/2 cups onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 1/2 teaspoons ground ancho chili pepper
- 3 cups low-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup tortilla chips, crushed
- 2 canned chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons tomato paste
- salt, to taste
Optional, for topping:
- sour cream, to taste
- cheddar cheese, to taste, shredded
- fresh jalapeños, to taste, sliced
- fresh cilantro, to taste, chopped
Directions
- In a large skillet over medium heat, add 1 tablespoon of the oil.
- Season the beef pieces with the black pepper.
- In three batches, add the beef pieces to the hot oil and cook, while stirring occasionally, until the meat is browned, about 2-3 minutes.
- Transfer the browned beef pieces to a slow cooker and repeat the browning process with the extra oil and the remaining beef pieces.
- In the hot skillet with the beef drippings, add the onions and the garlic and cook, while stirring, until the onions are tender, about 4 minutes.
- Add the cumin and the ancho chili powder to the onion mixture and cook, while stirring, until fragrant, about 1 minute.
- Transfer the onion mixture to the slow cooker.
- Add the beef broth, the diced tomatoes and their juices, the tortilla chips, the chipotle peppers, and the tomato paste to the slow cooker and stir to combine.
- Cover the slow cooker and cook until the meat is tender and the flavors have melded together, about 8-10 hours on low or 4-5 hours on high heat.
- Taste the beef mixture for seasoning and add the salt and the black pepper, as needed.
- Serve with your favorite toppings.
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