Espresso Ancho Beef Chili in the Crockpot for Holiday Prep

Busy holiday weeks call for easy dinners you can prepare in advance. This slow cooker espresso ancho beef chili turns affordable chuck roast into a rich, deep braise with notes of smoky chili and dark cocoa. It simmers low and slow all day while you take care of holiday errands, making it an ideal hearty option to pack into meal-prep containers for stress-free weeknight dinners.

Ingredients

• 2 1/2 lb beef chuck roast, cut into 1/2-inch bite-sized cubes
• 1 tbsp olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tbsp unsweetened dark cocoa powder
• 1/4 cup freshly brewed espresso
• 2 tbsp tomato paste
• 1 can (28 oz) crushed fire-roasted tomatoes
• 1 cup low-sodium beef broth
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Place the cubed beef chuck roast directly into the bottom of a 6-quart slow cooker.
2. Add the diced onion, minced garlic, ancho chili powder, cumin, oregano, cocoa powder, salt, and black pepper over the beef.
3. Pour in the freshly brewed espresso, tomato paste, crushed fire-roasted tomatoes, and beef broth, stirring gently to combine all ingredients.
4. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 1/2 to 4 hours) until the beef chuck roast reaches an internal temperature of at least 145 F and is tender.
5. Stir in the drained pinto beans during the last 30 minutes of cooking until heated through.
6. Ladle into bowls or portion evenly into meal-prep containers once cooled slightly.

Tips

• Portion into glass meal-prep containers and store in the refrigerator for up to 4 days, or freeze for up to 3 months.
• If you prefer a thicker chili texture, leave the lid slightly cracked during the final 30 minutes of cooking on HIGH.
• Serve topped with sour cream, shredded cheddar cheese, or sliced green onions for added texture.