Soups & Stews
This beef and veggie chili recipe delivers smoky, spiced depth with tender beef chunks and hearty vegetables—perfect for hearty weeknight dinners or meal prep. The key lies in slow-simmered flavors that develop over time, transforming simple ingredients into a rich, satisfying bowl.
I’ve refined this recipe to balance bold spices with natural sweetness from tomatoes and onions, ensuring every spoonful is packed with texture and warmth.
What sets this chili apart is the foolproof technique that guarantees tender beef and perfectly softened vegetables without drying out. By browning the meat first, we build a deep, caramelized foundation that carries through the entire dish.
The spices—cumin, chili powder, and smoked paprika—infuse the broth with layers of flavor, while beans add heartiness and fiber. It’s the kind of recipe that tastes even better the next day, making it ideal for busy schedules.
The result is a hearty, restaurant-quality chili with a thick, velvety texture and a perfect balance of smoky, spicy, and savory notes.
The beef stays tender and juicy, the vegetables melt into the broth, and the top layer of melted cheese (if you choose to add it) adds a creamy finish.
This chili is versatile enough to serve as a main dish or a side, and it pairs beautifully with cornbread, crusty bread, or even a dollop of sour cream.
Whether you're feeding a crowd or meal prepping for the week, this recipe delivers consistent, satisfying results every time. The instructions are straightforward, and the ingredients are easy to find, making it accessible for cooks of all levels.
Let’s get started on a bowl of chili that’s as comforting as it is delicious.
Ingredients for beef and veggie chili
Sixteen ingredients for a chili that tastes like a restaurant favorite, built on smoky spices and tender beef.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 lb | Cut into 1-inch cubes |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Bell Pepper 🍆 | 2 whole | Any color, diced |
| Carrots 🥕 | 3 medium | Peeled, chopped into chunks |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Canned Tomato Sauce 🍅 | 1 ½ cups | San Marzano preferred |
| Kidney Beans 🌿 | 1 can | 15 oz, drained and rinsed |
| Black Beans 🌿 | 1 can | 15 oz, drained and rinsed |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | Ground, not powdered |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
The chuck roast is your secret weapon here—it stays tender while other cuts toughen up. Look for well-marbled beef at the meat counter, and ask for it pre-cubed if you're short on time. Costco or Whole Foods usually carry it in bulk, but any grocery store's butcher section will have it. If you're buying a whole roast, trim off excess fat and cut into even 1-inch cubes. The onions and bell peppers should be firm with no soft spots—Trader Joe's often has great prices on fresh produce. For the beans, low-sodium brands like Goya keep the salt levels in check without sacrificing flavor.
No chuck roast? Chuck steak or even stew meat will work in a pinch, but cut it smaller. Swapping the beans? Pinto beans or lentils add different textures—just rinse them well. The tomato sauce can be fresh or canned, but San Marzano cans are worth the splurge for their sweetness. If you're missing smoked paprika, regular paprika plus a pinch of liquid smoke gets you close. The spices should be fresh—if your chili powder smells stale, toss it. For the broth, low-sodium is key—you'll add salt later to taste.
This chili tastes even better the next day, so make extra. Store in airtight containers for up to 5 days in the fridge, or freeze for 3 months. I like to portion it into individual containers for easy lunches. The beans and vegetables will soften further overnight, making every bite more tender. For reheating, low heat on the stove prevents scorching. If you're meal prepping, freeze half immediately—it reheats beautifully without drying out.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—dump everything in one pot, walk away, and come back to actual dinner. No chopping boards to scrub, no extra pans, just that rich chuck roast breaking down while the bell peppers caramelize right in the same pot. (Yes, even on a Tuesday night.)
- Deep, Smoky Richness: The chuck roast turns buttery after slow cooking, while the garlic and onions build layers of warmth. Honestly, the first bite makes me pause—it’s that good. The carrots add just enough sweetness to balance the earthy beef, and the bell pepper? It’s the secret texture boost nobody talks about.
- Lunchbox Hero: Between us, this chili is my go-to for meal prep. I make a double batch, portion it out, and it stays perfect for days—no soggy beans here. Toss it in a thermos for work or pack it cold for sandwiches. My kids even ask for it (and that’s saying something).
- Budget-Packed Power: Chuck roast is cheap, carrots are cheap, onions are cheap—yet it feels like a restaurant meal. I’ll be real: I’ve stretched this into four lunches for under $10 total. Plus, the leftovers? They’re the reason I don’t stress about grocery bills. Freeze half, and you’ve got a backup for when life gets busy.
Step-by-step instructions for beef and veggie chili
Here's how to build rich, smoky chili with perfectly tender beef and vibrant vegetables.
Brown the Chuck Roast for Deep Flavor
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add the 2 lb chuck roast cut into 1-inch cubes in a single layer, working in batches if needed. Let the beef brown undisturbed for 3-4 minutes until a deep crust forms.
This browning step is critical—it develops the Maillard reaction that creates complex flavors. Stir the beef occasionally and cook until all sides are golden brown and the internal temperature reaches 160°F. Transfer the browned beef to a plate and set aside. If the oil starts smoking excessively, reduce the heat slightly but don't walk away—burnt oil ruins the foundation of your chili.
Sauté Vegetables and Aromatics
In the same Dutch oven, add the diced yellow onion, diced bell peppers, and chopped carrots to the rendered beef fat. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables soften slightly and begin to release their juices. You'll see the colors deepen and the mixture reduce slightly.
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. The vegetables should be tender but still hold their shape—overcooking will make them mushy. This step builds the flavor base for your chili, so don't rush it. If the vegetables start sticking, add a splash of beef broth to deglaze and scrape up any browned bits from the bottom of the pot.
Build the Chili Base with Spices
Return the browned beef to the Dutch oven. Stir in the 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1 tablespoon smoked paprika, coating the beef and vegetables evenly. Cook for 1 minute to toast the spices and release their aromas.
Pour in the 1.5 cups canned tomato sauce and 2 cups beef broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat. Add the 1.5 teaspoons salt and 0.5 teaspoon black pepper, adjusting to taste. The chili should bubble gently—if it's too vigorous, reduce the heat slightly. This is where the flavors meld together, so let it simmer uncovered for 15 minutes to develop depth.
Simmer Until Tender and Flavorful
Add the 1 can drained kidney beans and 1 can drained black beans to the chili. Stir gently to distribute the beans evenly. Return the heat to low and let the chili simmer uncovered for 1.5 to 2 hours, stirring occasionally. The beef should become fork-tender, and the flavors should meld into a cohesive, smoky depth.
Here's the thing—chili tastes better the longer it simmers, but don't let it boil vigorously. You want a gentle simmer that allows the beef to break down and the flavors to develop. If the chili gets too thick, add a splash more beef broth to maintain the right consistency. The chili is ready when the beef is tender enough to pull apart with a fork and the flavors are rich and balanced.
Pro Tips For Making Beef And Veggie Chili
- SEAR THE ROAST IN BATCHES: Chuck roast loves a good crust, but don’t drown your pan. Cut the meat into chunks first, then work in batches—2-3 minutes per side on high heat—so the oil doesn’t turn to soup. The first batch will sizzle like a dream; the second will still brown, just a little slower. (Yes, it’s extra work, but that deep flavor? Worth it.)
- CHOP ONIONS INTO HALVES: Whole onion halves soften into sweet, caramelized chunks instead of disappearing into mush. Quarter the root end first, then slice into ½-inch thick rounds—no need to peel. They’ll hold their shape while the peppers and carrots break down, adding texture and depth. (I used to dice them small, and the chili lost its heart.)
- SWEAT VEGETABLES LOW AND SLOW: After searing the beef, dump in all the chopped veggies and garlic, then turn the heat down to medium-low. Let them sit undisturbed for 8-10 minutes—yes, even the bell peppers—so they release moisture and mellow out before adding liquid. Stirring too soon just chases away the flavor you’re trying to build.
- USE A SPLASH OF BEER OR BROTH FIRST: Before adding the full pot of broth, deglaze the pan with ¼ cup of beer (or extra broth) right after removing the beef. It scrapes up all the browned bits—those are the flavor bombs—and gives the veggies a head start. Skip this, and you’re missing out on the richest part of the dish. (Even non-beer drinkers won’t notice the difference.)
Serving suggestions for this dish
Classic Toppings
Freshly chopped cilantro adds a bright, herbaceous note that cuts through the richness. I like to add about 2 tablespoons right before serving—it should be bright green and not wilted.
A dollop of sour cream (about 1-2 tablespoons per bowl) adds a creamy contrast, while shredded cheddar cheese (about 2 tablespoons) melts beautifully from the residual heat. 🌿
Crunchy Garnishes
For texture, top with crushed tortilla chips (about 1 tablespoon per bowl) or toasted pepitas (pumpkin seeds) for a nutty crunch. I toast the pepitas in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
A sprinkle of crumbled queso fresco adds a tangy, salty finish that elevates the dish.
Bread Pairings
Serve with warm, crusty cornbread or bolillo rolls for dipping. I love making cornbread from scratch with 1 cup cornmeal, 1 cup all-purpose flour, and 1 cup buttermilk for a slightly sweet, crumbly texture.
For a quicker option, toast sourdough bread and rub it with a garlic clove for extra flavor.
Drink Pairings
A cold Mexican lager like Modelo Especial or Pacifico balances the hearty flavors without overpowering them. For a non-alcoholic option, serve with sparkling limeade or iced hibiscus tea (agua de jamaica). The citrus notes complement the smoky spices beautifully. 🍺
Meal Prep Serving
When reheating for meal prep, add a splash of water or broth to prevent drying out. Serve in cast iron skillets for a rustic touch or in individual bowls with a side of avocado slices for extra creaminess.
I always keep a small bowl of hot sauce (like Cholula) on the table for those who like a little kick.
Holiday Presentation
For special occasions, arrange chili in a slow cooker or Dutch oven and top with a shredded cheese blend (cheddar and Monterey Jack) and green onions.
Broil for 2-3 minutes until the cheese bubbles and turns golden. Garnish with a sprinkle of smoked paprika for a festive touch that feels restaurant-worthy.
Nutrition facts
Frequently asked questions
Can I substitute ground beef for chuck roast in this recipe?
Yes, but you'll need to adjust the cooking time. Ground beef works well, but it's leaner and can dry out faster. Use 1 lb of ground beef (80/20 fat ratio) instead of chuck roast, and simmer for only 1-1.5 hours after adding the beans. Brown it thoroughly first to develop flavor, and add an extra ½ cup beef broth to maintain moisture.
How do I make this chili less spicy for kids?
Reduce the chili powder to 1 tablespoon and omit the smoked paprika. For extra mildness, stir in 1-2 tablespoons of tomato paste with the spices to balance heat. Always serve with toppings like sour cream or cheese on the side so kids can adjust to their preference.
Can I make this chili in a slow cooker?
Brown the beef and sauté the vegetables as directed, then transfer everything to a 6-quart slow cooker. Add all remaining ingredients and cook on low for 7-8 hours or high for 4-5 hours. The slow cooker method actually enhances tenderness and flavor development. Just stir occasionally and add broth if needed to reach desired thickness.
My chili turned out too thick—how can I fix it?
Add ¼ to ½ cup beef broth at a time while stirring, heating gently until incorporated. For a smoother texture, blend half the chili with an immersion blender (no need to strain). If you prefer chunkier chili, just add more broth and simmer uncovered for 10-15 minutes to reduce slightly afterward. Never add water—it dilutes the flavor.
What's the best way to reheat leftover chili?
Reheat on the stove over medium-low heat with a splash of beef broth or water to prevent drying. Stir frequently and simmer for 5-10 minutes until warmed through. Microwave reheating works too—cover with a damp paper towel and heat in 1-minute intervals, stirring between each. The chili will thicken slightly when reheated, so add liquid as needed.