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.
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 which incorporates some spicy Italian sausage into the mix.
This is a real comfort food version of chili that is totally made in the oven. making 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 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.
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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You might also like another amazingly delicious, slow cooked meal, Burgundy Beef Stew.
- 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 tsp kosher salt
- 1 teaspoon coarse ground black pepper
- 5 tbsp chilli powder more or less to taste
- 3 tbsp smoked paprika
- 3 tbsp ground cumin
- 6 tbsp molasses
- 1 can kidney beans or 1 1/2 cups of your favorite cooked beans
- 1 cup sweet corn kernels fresh or frozen
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 1/2 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.
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