Chuck Roast Chili over Cheese Grits
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This chuck roast chili. Oh my gosh. This is the most comfortable food there is. It’s a chuck roast slow cooked with chili seasonings, beans, and Rotel tomatoes. This chili has a savory and sweet flavor and you 100% have to serve it over creamy cheese grits. My crew loved this recipe. It’s one of our new favorites.
This chuck roast chili is seriously so delicious. The roast turns out so tender. I love it over the cheese grits. They are a must. However, you don’t have to. It’s delicious enough to eat by itself or over rice. This is very similar to a Texas chili. I also served it with the usual fixings such as shredded cheese and green onion.
Equipment You Will Need
For this recipe, there is not a lot of equipment that will dirty up your kitchen. You’ll obviously need a large crockpot. If you choose to make the grits, (which I highly suggest you do), you’ll need some measuring cups and a large pot.
Ingredients You Will Need
Chuck Roast:
You’ll need one large chuck roast. The one that I used was about 4 pounds.
Kidney Beans:
I used two 15-ounce cans of red kidney beans. You’ll need one dark red and one light red can.
Rotel Tomatoes:
You’ll need a 10-ounce can of Rotel. I used the original, but you can use the hotter if you prefer.
Onion:
You’ll need one yellow onion. I chopped mine fairly small.
Brown Sugar:
You definitely have to put the brown sugar. It cuts down on the spicy flavor from the chili. Makes it perfect.
Chili Mix:
I used two chili mix envelopes. Mine were the original flavor. They were made by McCormick.
Milk, Heavy Cream & Butter:
You’ll need three cups of milk, one cup of heavy cream and one tablespoon of butter for the base of the grits.
Old-Fashioned Grits:
I used old-fashioned grits instead of instant grits. You’ll need one cup.
Cheddar Cheese:
I used two cups of milk cheddar cheese in my grits.
How to Make This Chuck Roast Chili Recipe
step one:
Add all the ingredients for the chuck roast chili to a large crockpot. Cook on high for 5 to 6 hours.
step two:
Once time is up, take a measuring cup and remove some of the liquid from the crockpot. I did 2-3 cups. Then, shred the roast and stir well. Turn crockpot down to warm or low.
step three:
For the cheese grits, add milk, heavy cream, butter, salt and pepper to a large pot. Bring to a simmer, add in grits, then reduce heat to low. Constantly stir until grits start to thicken. Next, add in your cheese. Mix until cheese is melted, and grits are creamy.
step four:
Serve a serving of grits then top with the chili. Garnish with more shredded cheese and green onions. Enjoy!
Chuck Roast Chili over Cheese Grits
Equipment
- Large Crockpot
- Large Pot
- Measuring Cups
- Spoon or Spatula
Ingredients
Chuck Roast Chili
- 3-4 lb Chuck Roast
- 15 oz can Light Red Kidney Beans, Drained
- 15 oz can Dark Red Kidney Beans, Drained
- 10 oz can Rotel Tomatoes with Green Chiles
- 1 Yellow Onion, Chopped
- 2 tbsp Brown Sugar
- 2 1.25 envelopes Original Chili Mix
Cheese Grits
- 3 cups Milk
- 1 cup Heavy Cream
- 1 tbsp Butter
- dash Salt and Pepper
- 1 cup Old-Fashioned Grits
- 2 cups Mild Cheddar Cheese
Garnish
- Shredded Cheese
- Green Onions
Instructions
- Add all the ingredients for the chuck roast chili to a large crockpot. Cook on high for 5 to 6 hours.
- Once time is up, take a measuring cup and remove some of the liquid from the crockpot. I did 2-3 cups. Then, shred the roast and stir well. Turn crockpot down to warm or low.
- For the cheese grits, add milk, heavy cream, butter, salt and pepper to a large pot. Bring to a simmer, add in grits, then reduce heat to low. Constantly stir until grits start to thicken. Next, add in your cheese. Mix until cheese is melted, and grits are creamy.
- Serve a serving of grits then top with the chili. Garnish with more shredded cheese and green onions. Enjoy!
Notes
Can you freeze this?
This recipe actually makes a lot, so yes. You can definitely freeze the chili. I would recommend freezing it up to 6 months at the most.Leftovers
Like I said, this recipe makes a lot. Both the chili and the grits also keep well in the refrigerator. You can store for up to a week to eat as leftovers.
Before you go…
Let me know if you made this chuck roast chili recipe. Did you serve it with cheese grits? Please tell me what you thought here or in the comments below. Happy cooking!
