Ingredients

The following ingredients have 8 Servings
  • 2 pounds chuck roast, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 pound ground beef
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 2 cups diced zucchini
  • 1 cup mushrooms, roughly chopped
  • 5 garlic cloves, minced
  • 1 (28-ounce) can tomato sauce
  • 1 (15-ounce) can fire-roasted tomatoes, diced
  • 1 (4-ounce) can mild green chiles
  • 2 cups beef stock
  • 2 bay leaves
  • 1 tablespoon garlic powder
  • ¼ to ⅓ cup chili powder
  • 2 tablespoons cumin
  • Jalapeños, diced, for serving
  • Avocado, diced, for serving
  • Cilantro, stems removed, for serving
  • Green onions, chopped, for serving

Instruction

  • Heat olive oil in a large skillet (or in your slow cooker if it has a browning mode) over medium-high heat
  • Generously season the chuck roast with salt and pepper
  • Once the oil is glistening, add chuck roast to the skillet and brown on all sides
  • Transfer to a plate
  • Place the beef in the same skillet over medium-high heat
  • Cook, breaking it up with a wooden spoon, until browned, about 8 minutes
  • Transfer the beef to a colander set over a bowl to drain off the fat.Add the browned chuck roast and ground beef, onion, bell peppers, zucchini, mushrooms, garlic, tomato sauce, fire-roasted tomatoes, green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin to the slow cooker
  • Cook on HIGH for 4 hours on or on LOW for 8 hours.Stir, breaking up any large pieces of ground beef, and adjust the salt and pepper to taste.Serve family-style with slivered jalapeños, avocados, cilantro, and green onions
  • Enjoy! To make this chili in an Instant Pot: Set the Instant Pot to sauté mode and add olive oil
  • Generously season the chuck roast chuck with salt and pepper
  • Once the oil is glistening, add the chuck roast to the Instant Pot and brown on all sides
  • Transfer to a plate
  • Add the ground beef to the Instant Pot and cook, breaking it up with a wooden spoon, until browned
  • Add the onion and cook until translucent, about 4 minutes
  • Add the garlic and cook for another 1 to 2 minutes
  • Add the bell peppers, zucchini, mushrooms, tomato sauce, fire-roasted tomatoes, green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin, stir to combine
  • Cover and secure the lid with the valve set to seal
  • Using the manual pressure cook setting, cook for 20 minutes
  • Allow the steam to release naturally for 30 to 40 minutes To make this chili on the stove top: Heat olive oil in a Dutch oven or large pot over high heat
  • Generously season the chuck roast chuck with salt and pepper
  • Once the oil is glistening, add the chuck roast and brown on all sides
  • Transfer to a plate
  • Reduce the heat to medium high
  • Add the ground beef and cook, breaking it up with a wooden spoon, until browned
  • Add the onion and cook until translucent, about 4 minutes
  • Add the garlic and cook for another 1-2 minutes
  • Pour off any excess fat and discard
  • Stir in the bell peppers, zucchini, mushrooms, tomato sauce, fire-roasted tomatoes, green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin
  • Increase heat to high and bring the chili to a boil
  • Reduce the heat to low and simmer, stirring occasionally, 2 ½ to 3 hours. Note: We suggest using a total of 3 cups of beef stock for this stove top version