Braised Beef Oven Chili
Braised Beef Oven Chili. Imagine a delicious rich, spicy chili with tender pieces of pot roast in it. That's what you get in this incredible slow cooked, comfort food meal.
Originally published March 2011.
Spouse seems to be on a bit of a quest to make the perfect bowl of chili. She does several great versions of great chili, including the recently featured 15 Bean Sausage Chili.
That recipe incorporates some spicy Italian sausage into the mix for an incredible infusion of flavour.
This is a real comfort food version of chili that is totally made in the oven. That makes it a perfect meal idea on a day like today when we are in the middle of a snow storm.
It promises to dump about 12 inches of the white stuff on us before it lets up.
The difference in this recipe is that it uses a beef roast. That roast is slowly braised to tender perfection in the spicy tomato based sauce.
Imagine a slow simmered thick bowl of chili with pieces of pot roast in it. It's just an amazing comfort food meal.
What about the bread?
UPDATE: Several people have asked about the bread in the photos which we served with this delicious Braised Beef Oven Chili. It is actually a combination of 2 bread ideas, French & Italian.
Click here for our French Focaccia Bread recipe.
You might also like another amazingly delicious, slow cooked meal, Burgundy Beef Stew.
Like this Braised Beef Oven Chili recipe?
You'll find plenty of other delicious ideas like this in our Slow Cooked Sundays Category and in our Beef Recipes Category.
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Braised Beef Oven Chili
Imagine a delicious rich, spicy chili with tender pieces of pot roast in it. That's what you get in this incredible slow cooked, comfort food meal.
Ingredients
- 2 lb beef roast
- salt and pepper to season
- 4 cloves minced garlic
- 1 small red onion diced
- 6 oz beer
- 28 oz can crushed tomatoes
- 14 oz can tomato sauce
- 2 large fresh tomatoes diced
- 1 large roasted red pepper, peeled and diced small
- ½ to 1 whole jalapeño pepper finely minced, optional
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 5 tablespoon chilli powder, more or less to taste
- 3 tablespoon smoked paprika
- 3 tablespoon ground cumin
- 6 tablespoon molasses
- 1 can kidney beans, or 1 ½ cups of your favorite cooked beans
- 1 cup sweet corn kernels, fresh or frozen
Instructions
- Cheap cuts of beef are fine and are actually best for braising. Chuck, blade or cross rib roast would work fine.
- Season the roast with salt and pepper and brown it all over in a hot cast iron skillet over medium high heat with a little vegetable oil, then transfer the browned roast to a medium sized covered roasting pan or large covered casserole dish.
- Add the garlic, onion, beer, crushed tomatoes, tomato sauce, fresh tomatoes, red pepper, jalapeño pepper, kosher salt, black pepper, chili powder, smoked paprika, cumin, molasses, sweet corn and kidney beans.
- Stir all together then cover the roasting pan with aluminum foil and then the cover to create a tighter seal. Place in a 325 degree F oven for 2 to 2 ½ hours or until the sauce is thickened and the beef is falling apart. Remove the roast from the pan, trim any fat and break the roast up into small chunks like when making pulled pork. Return the beef pieces to the chili and stir in. You can also stir in a little freshly chopped cilantro at the end as well if you like.
Nutrition Information
Yield
8Serving Size
8 servingsAmount Per Serving Calories 368Total Fat 26gSaturated Fat 6gUnsaturated Fat 20gCholesterol 78mgSodium 871mgCarbohydrates 35gFiber 7gSugar 21gProtein 27g
I have so many packages of beef pot roasts in my freezer! I'm running out of things to do with them aside from the traditional. This is a great idea! Thank you for sharing. 🙂
This time it was the recipe idea that led me to your site, what a surprise to see that I was here again! Excellent idea for the chili; I've got leftover pot roast that I'm going to use. Excellent idea, thank you, and once again excellent pictures!
tomorrow will be cold, raw and rainy. i'm going by the grocery store after the gym and will make this for supper. sounds amazing. any tips on roasting a pepper (i'm most certainly a novice...)
I think I will have to try this one one a cool autumn weekend! Thank you for the recipe and all your amazing recipes!
I made this a couple of weeks ago and it was amazing. I'm making it again tomorrow! 🙂
Barry what kind of beer do you normally use in this recipe? Is it a domestic run of the mill like Keith's or Moosehead or maybe a stout like Guinness, a wheat beer....?
Whatever you like really, Noelle but I think a wheat beer is too light to have much flavour influence. I gravitate toward heavier tasting beers anyway. A stout would work well but if you want lighter with still some flavour to add to the party, I'd use a pilsner. Pilsner Urquell from the Czech Republic is a fave of mine and it's pretty widely available now.
Thanks Barry. Should have checked your answer before going to the NSLC this a.m. Being unsure I bought Czechvar. I had wanted to use a local stout brewed by Garrison but was a bit nervous it would be too big of a bully in this dish. Halifax has a thriving artisan beer industry and we buy local whenever possible. My husband too is a fan of beer that bites back. I hope you had the opportunity to sample some local tipples when visiting last week.
Thanks Barry for your great recipes. It seems Mother Nature cannot get rid of Old Man Winter in Atlantic Canada so we continue to rely on your wonderful comport foods like this braised beef oven chili. Many times I purchase pot roasts when they are on sale and cut them into stewing meat before freezing. Sometimes stewing beef is more expensive than the pot roast itself and with a good knife and cutting board, one can have their own stew meat on hand. I did this in this instance and the results were fantastic. (Just adjust oven time because the meat is in smaller chunks.) The molasses is a great addition to mellow the spices a bit and add depth. This chili will be made over and over again in this house especially for any "game day" and with grilled corn on the BBQ this summer (if it arrives) on the patio. I also made the french focaccia bread to go with this heart warming dish. Five stars for sure.