Recipe Instructions:
2 pounds chuck roast, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 pound ground beef
1 large onion, diced
2 bell peppers, diced
2 cups diced zucchini
1 cup mushrooms, roughly chopped
5 garlic cloves, minced
1 (28-ounce) can tomato sauce
1 (15-ounce) can fire-roasted tomatoes, diced
1 (4-ounce) can mild green chiles
2 cups beef stock
2 bay leaves
1 tablespoon garlic powder
¼ to ⅓ cup chili powder
2 tablespoons cumin
Jalapeños, diced, for serving
Avocado, diced, for serving
Cilantro, stems removed, for serving
Green onions, chopped, for serving
Heat olive oil in a large skillet (or in your slow cooker if it has a browning mode) over medium-high heat. Generously season the chuck roast with salt and pepper. Once the oil is glistening, add chuck roast to the skillet and brown on all sides. Transfer to a plate.
Place the beef in the same skillet over medium-high heat. Cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Transfer the beef to a colander set over a bowl to drain off the fat.
Add the browned chuck roast and ground beef, onion, bell peppers, zucchini, mushrooms, garlic, tomato sauce, fire-roasted tomatoes, green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin to the slow cooker. Cook on HIGH for 4 hours on or on LOW for 8 hours.
Stir, breaking up any large pieces of ground beef, and adjust the salt and pepper to taste.
Serve family-style with slivered jalapeños, avocados, cilantro, and green onions. Enjoy!
To make this chili in an Instant Pot: Set the Instant Pot to sauté mode and add olive oil. Generously season the chuck roast chuck with salt and pepper. Once the oil is glistening, add the chuck roast to the Instant Pot and brown on all sides. Transfer to a plate. Add the ground beef to the Instant Pot and cook, breaking it up with a wooden spoon, until browned. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the bell peppers, zucchini, mushrooms, tomato sauce, fire-roasted tomatoes, green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin, stir to combine. Cover and secure the lid with the valve set to seal. Using the manual pressure cook setting, cook for 20 minutes. Allow the steam to release naturally for 30 to 40 minutes
To make this chili on the stove top: Heat olive oil in a Dutch oven or large pot over high heat. Generously season the chuck roast chuck with salt and pepper. Once the oil is glistening, add the chuck roast and brown on all sides. Transfer to a plate. Reduce the heat to medium high. Add the ground beef and cook, breaking it up with a wooden spoon, until browned. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook for another 1-2 minutes. Pour off any excess fat and discard. Stir in the bell peppers, zucchini, mushrooms, tomato sauce, fire-roasted tomatoes, green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin. Increase heat to high and bring the chili to a boil. Reduce the heat to low and simmer, stirring occasionally, 2 ½ to 3 hours.
Note: We suggest using a total of 3 cups of beef stock for this stove top version.
