Thick Chuck Tender Chili is hearty, rich, and full of beefy flavor. I use freshly ground chuck tender, a lean cut from the shoulder, then simmer it in a tomato-based sauce with classic chili spices. It's one of my favorite ways to use this cut of meat. Top it with shredded cheese, sour cream, and crackers. You'll find stovetop and Instant Pot directions below.
Jump to:
Chuck steak chili is a high-protein, filling meal made with ground beef simmered in a rich tomato sauce. Cook it on the stove or in an Instant Pot. It's a great way to use budget-friendly beef and makes a great dinner with classic chili flavor.
What is Chuck Tender?
Chuck tender, also called mock tender. is a lean cut of beef from the shoulder of the cow. It looks like a small tenderloin, which is why it's sometimes called mock tender or petite tender.
I buy grass-fed chuck steaks at Whole Foods and and I was lucky to get a tender to this morning.
Mock tender is smaller and leaner than chuck roast or chuck steak, with less fat and connective tissue. It still has bold beef flavor, which makes it a great choice for chili when you want something hearty without being too heavy.
I cut it into chunks, ran it through my meat grinder, and made a quick pot of chuck tender chili. My kids love this meal!
Julia Child once said, "The cheaper cuts of meat, if properly cooked, offer some of the most delicious eating there is."
That's exactly what this chuck steak chili delivers. Rich, beefy flavor!
Why You'll Love This Chili
- Made with chuck meat for deep, beefy flavor
- Thick, rich, and packed with protein
- One-pot recipe for easy cleanup
- Tastes even better the next day
- Great for meal prep, game day, or a cozy night in.
Grinding Meat in a Meat Grinder
I use the meat grinder attachment for my KitchenAid mixer to grind beef at home. I cut the meat into chunks, feed it through on medium speed, then run it through a second time to break down even further.
Tip: If you're grinding your own chuck, remove any thick silverskin, but leave the marbling and smaller bits of connective tissue. They'll break down during cooking and add great flavor to the chili.
You can take almost any cut of beef or chicken and grind it yourself. It only takes a few minutes, and you know exactly what's going into your food.
Adding More Protein To Chili
Chuck tender is high in protein and naturally low in polyunsaturated fat.
According to Nutritionix, four ounces of chuck tender has about 24 grams of protein and 150 calories.
To make your chili more nutrient-dense, try adding a few ounces of organ meats-liver, heart, or kidney. They grind up easily and mix right into the meat. With all the spices in the pot, you won't even taste them.
Tip: Use beef tallow instead of oil for a better fat source. If you have homemade bone broth, thaw it out and use it as your cooking liquid. It adds real flavor and gives your chili more depth.
Ingredients
Here's what goes into this chili. I added a little brown sugar, it's totally optional but it helps balance the acidity of the tomatoes.
- Chuck steak, chuck roast, or any lean ground beef (85/15 ground chuck). You can also use venison, ground veal or even ground turkey.
- Olive oil, coconut oil, or beef tallow
- Onion
- Garlic
- Green bell pepper
- Diced tomatoes (fresh or canned)
- Tomato paste
- Water or bone broth
- Seasonings: chili powder, cumin, oregano, cayenne pepper, salt, and black pepper
- White or brown sugar (optional)
Sugar in chili? Meat tastes great with a little sugar on top. If you've ever had a sugared steak, you know what I mean. A small amount of sugar in chili helps balance the acidity from the tomatoes and rounds out the flavor. Don't want it? Leave it out.
How to Make Chuck Steak Chili
- Heat oil or tallow in a large pot over medium heat.
- Add onion, green pepper, and garlic. Cook until softened, about 3 to 4 minutes.
- Add the ground beef and cook until browned, breaking it up with a spoon, about 5 to 7 minutes.
- Stir in the tomato paste and spices (chili powder, cumin, oregano, cayenne, salt, and black pepper). Cook for 1 to 2 minutes to toast the spices.
- Add the chopped tomatoes and water. Stir well and bring to a boil.
- Reduce heat to low and simmer uncovered for 60 to 90 minutes, stirring occasionally.
- If the chili thickens too much, add a splash of water. Taste and adjust seasoning before serving.
Instant Pot Chili Recipe
The main use I have for my Instant Pot is making chili and sometimes I use it for chicken soup. I usually make beef and kidney bean chili, but this time I went with freshly ground chuck steak and skipped the beans.
- Press SAUTÉ mode and adjust to Normal/Medium heat.
- Add onions and green pepper. Sauté until softened, about 4 minutes.
- Add garlic and cook for another 30 seconds, stirring until fragrant. Stir in the tomato paste.
- Add the ground beef and season with a little salt and pepper. Cook for 5 minutes, breaking it up with a wooden spoon until no longer pink.
- Add the water, tomatoes, and spices. (Add beans if using.) Stir to combine.
- Press CANCEL to stop the sauté.
- Lock the lid and set the valve to SEALING. Select PRESSURE COOK on high pressure for 15 minutes.
- Once cooking is done, quick release the pressure by sliding the valve to OPEN. Let steam escape for 2-3 minutes.
- Press SAUTÉ on Normal/Medium. Simmer uncovered, scraping the bottom to release browned bits. Let it reduce slightly, about 5-6 minutes. Press CANCEL when done.
- Let chili cool slightly, taste and adjust seasoning, then serve with your favorite toppings.
Toppings
- Shredded cheese (cheddar or Colby-Jack)
- Crackers: Cheddar Goldfish, oyster crackers, crumbled soda crackers
- Sour cream or Greek yogurt
- Diced onions
- Sliced jalapeño peppers (fresh or pickled)
- Hot sauce
- Avocado slices
- Fresh chopped cilantro or parsley
When serving guests, go with the classics like cornbread, tortilla chips, or a crusty slice of sourdough.
Storage and Reheating
Let the chili cool down before storing. Transfer it to an airtight container and keep it in the fridge for up to 4 days. For longer storage, freeze it in portions for up to 3 months.
To reheat, thaw overnight in the fridge or warm it in a small pot over low heat. Add a little water or broth if it gets too thick.
If using the microwave, place the chili in a microwave-safe bowl. Cover with a paper towel and heat in 1-minute intervals, stirring in between, until hot.
Chuck Tender Chili Summary
This beef chili is made with freshly ground chuck tender, a lean and flavorful cut from the shoulder. It's simmered in a rich tomato sauce with classic chili spices for a hearty, high-protein meal. You can cook it on the stovetop or in an Instant Pot.
Serve it hot with your favorite toppings like cheese, sour cream, or chopped onions. It's a great way to enjoy chuck steak and makes a filling dinner that reheats well.
For more budget-friendly ideas, check out my Affordable Meat and Chicken Recipes.
FAQ
Yes. Use 85/15 ground beef for good flavor and texture. Grinding your own just gives you more control.
Absolutely. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight or reheat straight from frozen.
No. Chuck tender is a lean cut from the shoulder that looks like a small tenderloin. Ground chuck is usually a mix of lean and fatty meat. You can grind chuck tender if you want a leaner chili.
Sure. Kidney beans, black beans, or pinto beans all work well. Add one drained can of beans when you add the tomatoes. Pour in an extra ¼ cup of water or broth to keep the chili from getting too thick.
Chuck Steak Chili Recipe
Ingredients
- 1 ½ pounds ground chuck steak (85% beef/15% fat) or or freshly ground chuck tender
- 2 tablespoons olive oil, coconut oil, or beef tallow
- 1 medium onion diced
- 3 minced garlic cloves
- 1 green bell pepper diced
- 1 28 oz can crushed or diced tomatoes or 2 cups fresh diced tomatoes
- 1 tablespoon tomato paste or ketchup
- 2 teaspoons brown or white sugar (optional)
- 1 ½ cups water or bone broth
Spice Blend
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper (use more for spicy chili)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Stovetop Recipe
- Heat oil or tallow in a large pot over medium heat.
- Add onion, green pepper, and garlic. Cook until softened, about 3 to 4 minutes.
- Add the ground beef and cook until browned, breaking it up with a spoon, about 5 to 7 minutes.
- Stir in the tomato paste and spices (chili powder, cumin, oregano, cayenne, salt, and black pepper). Cook for 1 to 2 minutes to toast the spices.
- Add the chopped tomatoes and water. Stir well and bring to a boil.
- Reduce heat to low and simmer uncovered for 60 to 90 minutes, stirring occasionally.
- If the chili thickens too much, add a splash of water. Taste and adjust seasoning before serving.
Instant Pot Recipe
- Press SAUTÉ mode and adjust to Normal/Medium heat.
- Add onions and green pepper. Sauté until softened, about 4 minutes.
- Add garlic and cook for another 30 seconds, stirring until fragrant. Stir in the tomato paste.
- Add the ground beef and season with a little salt and pepper. Cook for 5 minutes, breaking it up with a wooden spoon until no longer pink.
- Add the water, tomatoes, and spices. Stir to combine.
- Press CANCEL to stop the sauté.
- Lock the lid and set the valve to SEALING. Select PRESSURE COOK on high pressure for 15 minutes.
- Once cooking is done, quick release the pressure by sliding the valve to OPEN. Let steam escape for 2-3 minutes.
- Press SAUTÉ on Normal/Medium. Simmer uncovered, scraping the bottom to release browned bits. Let it reduce slightly, about 5-6 minutes. Press CANCEL when done.
- Let chili cool slightly, taste and adjust seasoning, then serve with your favorite toppings.
Anonymous says
My family loves this!
Joan R says
I always grind my own meat. Going to try this. Going to get some goldfish. great idea