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Mike's Roasted Jalapeno Pepper Chuck Chili

This is a beanless chilli with meaty Black Angus Chuck roast that will surely satisfy the biggest appetite. We roasted our jalapeno peppers before adding them to the mix for that sweet and succulent flavor you won’t get with unroasted chilies, though I’m sure it would be delicious unroasted, too. For additional flavor, we added red wine, and you’ll notice the effect. As a variation, try beer instead of wine and see how you like the difference.

Mike's Roasted Jalapeno Pepper Chuck Chilli

Mike's Roasted Jalapeno Pepper Chuck Chili


  • 2 pounds Black Angus Chuck Roast, cut into large chunks
  • 1 large yellow onion, chopped
  • 2 large jalapeno pepper, roasted and chopped
  • 4 Roma tomatoes, chopped
  • 15 ounces tomato sauce
  • 2 tablespoons dark chili powder
  • 1 tablespoon garlic, minced
  • 2 tablespoons olive oil
  • 1 cup red wine
  • Salt and pepper to taste

Cooking Directions

  • Heat a large pan to medium heat and add olive oil. Add onion and cook about 2-3 minutes.
  • Season Chuck Roast with salt and pepper then add to the pan. Brown about 5 minutes. This will help seal in the flavor and juices.
  • While Chuck Roast is cooking, add remaining ingredients to a large crock pot or slow cooker and mix well.
  • Add Chuck Roast and onions. Stir.
  • Cook on high heat for 2 hours, then reduce heat to medium and cook for at least one more hour. You can leave it in longer for the meat to grow more tender.
  • Serve!

Let me know what you think

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