For many of us, the holidays mean hosting family and guests for multiple days. And while we cherish this time with our loved ones, cooking for a crowd (especially with Thanksgiving in the mix) can be tiring. So make life easier with your slow cooker! We love to utilize this hands-off cooking helper the day before the Turkey Day event, when you’re not quite ready to be in the kitchen for hours on end but still need to feed a crowd. This Chipotle Chuck Roast Chili is just the ticket.
With a prep time of just 15 minutes, you can toss this recipe together the night before or morning of without slowing down. Make it even faster by purchasing already-cubed beef stew meat from the meat counter at your local grocery store.
We loved this recipe paired with a simple cornbread. Serve slices on the side, or crumble it in a bowl and spoon the chili overtop! Either way, the recipe is versatile and delicious. (Not a cornbread fan? Pair it with Texas toast and it’ll be equally as good.)
If you make homemade cornbread for your Thanksgiving spread (or as part of your cornbread dressing recipe), make a double batch! Serve one with Thanksgiving (or use it in your dressing) and one with the chili.
Kid-Friendly Tip: You can turn the heat up or down when adding the chipotle pepper and adobo sauce. Just remember, a little goes a long way, so be sure and taste before you add more. Our base recipe has a nice, mild heat, but adjust accordingly to suit your family’s tastes.
And lastly, a squeeze of lime and a dollop of sour cream make great additions if your have some on-hand.
What does your family do the day before Thanksgiving? We’d love to hear! And if you’re looking for more fast, weeknight-friendly meals with the convenience of a slower cooker, check out the eMeals Slow Cooker Classic and Clean Eating meal plans!
- 3 lb boneless chuck roast, trimmed and cubed
- 2 onions, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 (32-oz) carton beef broth
- 1 Tbsp minced chipotle pepper (from can)
- ½ Tbsp adobo sauce (from can)
- 1 tsp kosher salt, 1 tsp pepper
- Combine all ingredients in a greased 5- to 6-quart slow cooker.
- Cover and cook on LOW 7 to 8 hours or until beef is very tender.
-Text by Kate Nicholson