Ingredients
Equipment
Method
Instructions
- Season the cubed beef chuck roast generously with salt and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Brown the beef in batches until nicely seared on all sides, then transfer to your slow cooker.
- In the same skillet, cook the chopped onion until softened, then stir in the minced garlic for one minute.
- Transfer the onion and garlic to the slow cooker with the beef.
- Add the Rotel tomatoes, tomato sauce, tomato paste, beef broth, and all spices to the slow cooker.
- Stir everything together until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender.
- Taste and adjust salt, pepper, or other spices as needed; add more beef broth or water if the chili is too thick.
Notes
For an extra kick, add a pinch of Chipotle powder or a diced jalapeƱo along with the Rotel tomatoes. Serve with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
