Crockpot Chipotle Beef Chuck Chili for Easy Meal Prep

This hearty crockpot chipotle beef chuck chili is built for busy weeknights and meal-prep routines. Tender chunks of beef roast simmer all day in smoky ancho spice, fire-roasted tomatoes, and black beans. It yields a batch that tastes even better the next day, making freezer prep and quick dinners completely effortless.

Ingredients

• 3 lb beef chuck roast, cut into 1/2-inch cubes
• 1 large yellow onion, finely diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (28 oz) crushed fire-roasted tomatoes
• 1 cup low-sodium beef broth
• 2 tbsp chipotle peppers in adobo sauce, finely minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Add the cubed beef chuck roast, diced yellow onion, red bell pepper, and minced garlic into a 6-quart crockpot.
2. Pour in the black beans, kidney beans, crushed fire-roasted tomatoes, and beef broth.
3. Stir in the minced chipotle in adobo, ancho chili powder, ground cumin, dried oregano, smoked paprika, salt, and black pepper until well combined.
4. Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beef chuck cubes are tender and yield easily to a fork, ensuring the meat reaches an internal temperature of at least 145 F.
5. Stir the chili thoroughly, breaking up any extra large beef chunks if desired.
6. Ladle into individual meal-prep containers and let cool slightly before refrigerating or serving.

Tips

• Divide into airtight meal-prep containers and store in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through.
• Top with fresh cilantro, a dollop of sour cream, or shredded cheddar just before serving.