“We have won many local chili cook-offs with this recipe. It doubles or triples well. It's best when made a day ahead and left to sit overnight. I have substituted pork or stew meat for chuck roast. It works great but we like chuck roast best. I give both slow-cooker directions (which I greatly prefer as I hate watching a pot) and stove top or oven directions. You can encourage the meat to shred by pressing in against the side of the pan when it's soft and almost ready.”
8hrs 30mins

Ingredients Nutrition


  1. Put meat and flour into paper bag. Shake to coat meat.
  2. Heat 2 T oil (or enough to cover bottom) in dutch oven or large pan.
  3. Add meat, cook until browned. (5 minutes or so.).
  4. Transfer to crock pot if using. If not using crock pot, remove meat and set aside.
  5. Reheat pan and add oil.
  6. To hot oil, add chilis, garlic, onion and cook until onions are soft.
  7. Add spices, continue cooking a few minutes.
  8. Add broth and tomato sauce to crockpot stir and bring to boil. Transfer to crock-pot. Cook in crockpot on Hi for 8 hours or until meat shreds.
  9. (If doing this on stove, add meat to pot and cook on low for 3-4 hours until meat falls apart. Watch and stir frequently to keep from burning. You can also put the whole thing in a 350 degree oven for 3-4 hours where you don't need to watch it as closely.).
  10. Add beans and top with chopped onions, sour cream, cheddar cheese or anything else desired.
  11. I sometimes serve this over rice to stretch it out a little if I need to serve more people.
  12. Freezes great!

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