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A close up show of chunk beef chili made with chuck roast, sweet potatoes, and beans. A slice of cornbread is on the edge of the bowl.

Chunky Beef Crockpot Chili

Easy chunky beef crockpot chili is made with chuck roast, beans and beer and cooked until tender for a deliciously sweet & spicy chili recipe.
Course Dinner, Main Course
Cuisine American
Keyword crockpotchili, easychilirecipe, slowcookerchili
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 6 people
Calories 659kcal
Author Wine a Little Cook A Lot


  • 2 lb chuck roast fat trimmed and cut into 1" pieces
  • 3 tbsp olive oil
  • 2 tbsp brown sugar divided
  • 1 tbsp coffee grinds
  • 1 tbsp cocoa powder
  • 1 tbsp chili powder
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1 medium yellow onion diced
  • 1 12 oz bottle of beer
  • 12 oz diced tomatoes
  • 1 15.5 oz can pinto beans drained and rinsed
  • 1 15.5 oz can kidney beans drained and rinsed
  • 2 medium sweet potatoes diced
  • 1 chipotle pepper in adobe sauce chopped finely
  • 1 tbsp apple cider vinegar
  • sour cream, shredded cheese, diced onions for serving (optional)


  • Combine 1 tbsp brown sugar, coffee, cocoa, chili powder, paprika, salt, onion powder, salt, pepper, garlic powder, cumin, and oregano in a small bowl. Place chunks of beef into a zip lock bag and add mixed spices. Shake to evenly combine.
  • Heat olive oil over medium-high heat in large skillet or cast iron pan. Add pieces of chuck roast (in batches to not overcrowd) and cook 2-3 min per side until browned. Place in bottom of crockpot.
  • Turn heat down to medium-low and add diced onions, cooking 3-4 minutes until slightly softened. Add beer and stir with wooden spoon to scrape up all those brown bits on the bottom of the pan. Add onions and beer to crockpot.
  • Add tomatoes, beans, sweet potatoes, chipotle pepper, remaining 1 tbsp of brown sugar and apple cider vinegar to the crockpot.
  • Give everything a stir to combine, cover and cook on low for 8-10 hours or until the meat is fall-apart tender.
  • Serve with diced onions, shredded cheese and sour cream if desired.


You can use any type of bean you prefer
If you don't have beer, beef stock can be substituted


Serving: 1.5cups | Calories: 659kcal | Carbohydrates: 54.71g | Protein: 42.22g | Fat: 30.08g | Saturated Fat: 10.154g | Polyunsaturated Fat: 2.866g | Monounsaturated Fat: 15.476g | Trans Fat: 1.282g | Cholesterol: 100mg | Sodium: 1395mg | Potassium: 1387mg | Fiber: 8.5g | Sugar: 10.17g | Vitamin A: 7647IU | Vitamin C: 7.9mg | Calcium: 169mg | Iron: 7.31mg