Beef Chuck Chili

Beef Chuck Chili


Makes 8 to 10 servings


1/2 cup plus 2 tablespoons olive oil, divided
5 pounds beef chuck roast, trimmed of fat
3 cups minced onions
4 poblano peppers,* seeded and diced
2 serrano peppers,* seeded and diced
2 green bell peppers, seeded and diced
3 jalapeño peppers,** seeded and diced
2 tablespoons minced garlic
1 can (28 ounces) crushed tomatoes
1/4 cup hot pepper sauce
1 tablespoon ground cumin
Black pepper to taste
4 ounces Mexican lager beer (optional)
Hot cooked cornbread or rice

*If fresh poblano or serrano peppers are unavailable, use 2 cans (14 ounces each) diced green chiles, adding chili powder for more heat.

**Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Heat 1/2 cup olive oil in large skillet over medium-high heat until hot. Add chuck roast; sear on both sides. Transfer beef to slow cooker.
  2. Heat remaining 2 tablespoons oil in same skillet over low heat. Add onions, peppers and garlic; cook and stir 7 minutes or until onions are tender. Transfer to slow cooker, along with crushed tomatoes. Cover; cook on LOW 4 to 5 hours or until beef is fork-tender.
  3. Shred beef. Stir in hot pepper sauce, cumin, black pepper and beer, if desired. Serve mixture over cornbread or rice.

Check out more recipes for Mexican