October 18, 2022

Chuck Roast Chili

Chuck roast chili came about on the first cold day here in Tennessee, when I wanted chili but didn’t have ground beef on hand. It uses the same cut of meat you’d use in a pot roast – but with all of the ingredients and flavors of a chili! This chuck roast chili also uses beans, which I know is a polarizing addition to chili, but it’s our favorite way to eat it.

See the instagram post here

Chili for all ages!

Arden is 7.5 months at this point and he seems to prefer bold flavors in his food. Who could blame him?! I wanted to make us chili for dinner but as always, I like him to eat what we eat. Since a good chili involves a lot of salt and a lot of spices, I made his in a separate bowl entirely. If you have older kids who like some kick, there’s no need to separate it.

As always, I use Solid Starts to double check foods against my baby’s age for introduction.

What you’ll need for Chuck Roast Chili

Large dutch oven or stove top pot and a smaller pot for baby’s portion
Cutting board to chop your veggies

Ingredients Needed:

Olive oil
Chuck roast (pot roast)
Onion
Garlic
Bell peppers
Poblanos (for adults)
Rotel (for adults)
Corn (fresh or frozen)
Black beans
Kidney beans
Tomato paste
Low sodium broth (vegetable or chicken or beef)
Apple cider vinegar (or whatever vinegar you have on hand)
Spices: coriander, cumin, chili powder, smoked paprika (optional), kosher salt, cayenne (optional)

How to make this chili

Step 1:

Cut off a small piece of the beef for baby and set aside. Salt the big piece liberally. Brown the big piece in a large Dutch oven in a little oil and the baby portion in a smaller pot in a little olive oil as well. Remove both once browned and set aside.

Step 2:

Dice the onion, bell peppers, and poblano (keep this one separate) and mince the garlic.

Add ~90% of the diced veggies (and all of the poblano) to the large pot and the other 10% to the baby one. Sauté until soft.

Step 3:

Then add, again, 90% of the beans and corn and all of the Rotel to the big pot and remaining beans and corn to the baby. Then add the rest of the ingredients according to pot size and bring to a simmer and stir well.

Step 4:

Nestle the meat in their respective pots and cover. Cook on low for 4+ hours.

Step 5:

Remove the meat from the big pot and shred it. While you’re doing that, bring it to a boil and reduce the liquid down. Add meat back in. Blend the baby version in a high powered blender. Serve with your favorite chili toppings!

Storage

To save for later: cool chili entirely and store in an airtight container in the fridge for up to 4 days.

Other Great Soup Options:

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