Blog - Cooking On The Ranch

Chipotle Mac and Cheese with Chicken

February 15, 2018 By Lea Ann Brown 14 Comments

Smoky chipotle peppers in adobo set the tone for this bold, Southwestern-Mexican spin on mac and cheese with chicken. Creamy, stove-top macaroni with tender shredded chicken, melted cheese, and that slow-building chile heat transforms an all-American classic comfort food into something deeper, moodier, and just a little bit daring.

Chipotle mac and cheese in a rustic bowl.

What Is Chipotle Mac and Cheese?

Chipotle Mac and Cheese is Classic All American Comfort Food that moved to the Southwest and picked up a little heat and smoky flavor from Chipotle chile peppers. We’ll combine elbow macaroni with a creamy cheese sauce, cooked chicken breast and then turn up the flavor with the chipotle peppers.

What Are Chipotle Peppers?

Chipotle peppers are dried and smoked jalapeno peppers. For this recipe, we’re using canned chipotle peppers in adobo sauce, a popular canned condiment, where smoked jalapenos are packed in a tangy tomato-based adobo sauce. The sauce rehydrates them and infuses them with a smoky depth of flavor.

I first started playing with canned chipotle peppers in culinary school. We'd puree it into sauces and I remember thinking, why does this taste like it's been kissed by fire? It simply adds a warm smoky to heat to any dish.

Is It Spicy?

It can be, but you’re in charge. Chipotle peppers can carry a wallop of heat. But if you follow the amounts I’ve indicated in this recipe, you’ll have a medium heat experience with gentle warmth. Two or three? You’ll crank up that heat level to very spicy. Before dicing a chipotle pepper, I slice it open and scrape out the seeds and veins, as that’s where the heat lies.

Why You’ll Love This Recipe

One Pot: This is an easy stove-top, one-pot recipe that’s ready in a jiff.
No Drain: The pasta is covered with just enough water to cook the pasta. The water cooks down, so there’s no draining of pasta water. You’re left with a starchy thick soupy pasta. And when the rest of the ingredients are added, you have a luscious rich creamy cheesy mac and cheese.
Mac and Cheese With Evaporated Milk: This recipe uses an old fashioned product, evaporated milk. Evaporated Milk is thickened milk, which results in a creamier liquid for pasta and makes for great consistency for a smooth sauce. If you’ve never tried it, you’re in for a treat.
Comfort Food: This recipe combines All American Classic Comfort Food with Traditional Mexican and Southwestern Cooking – thanks to those chipotle peppers and lots of cheese.
Quick: Ready in about 30 minutes … or less.

Key Ingredients You’ll Need

Ingredients to make Chipotle mac and cheese with chicken.

Best Pasta Shapes: There’s a reason elbow macaroni is a traditional choice for macaroni and cheese. It’s curves, cups and hollows work very well to trap that cheese sauce. Any short variety will work well here. I also love using cavatappi or even shell pasta shapes.
Choosing The Right Cheese: Since this is a Southwestern Macaroni and Cheese recipe, choose Pepper Jack. It will bring a bit more heat to the overall flavor, and jack cheeses are great melting cheeses. We’re also using Velveeta, the ultimate melting cheese for macaroni and cheese. If you’re opposed to using Velveeta, substitute with a medium cheddar.
The Smoky Heat: Canned chipotle peppers in adobo sauce. That smoky, brick-red flavor is gold in this recipe.
Chicken: I like to purchase boneless, skinless chicken breasts. A 30-minute bake in the oven is all you need. You can purchase a rotisserie chicken to save time.
Mustard Powder: You'll see mustard powder in classic American mac and cheese, Southern baked versions, and even some French-style cheese sauces inspired by Mornay sauce. It matters because once stirred into a creamy sauce, it wakes everything up. Just a pinch cuts through the richness and pulls the flavors into focus. And for the science part, it has compounds that help keep that sauce nice and creamy.

How to Make Chipotle Mac and Cheese With Chicken

Cooking chicken breasts to make chipotle mac and cheese with chicken.

Step 2: Cubed cheese to make chipotle macaroni and cheese with pasta.

Step 1: Cook The Chicken: Spray a baking dish with PAM. Place the chicken breasts in a baking dish and bake at 350 degrees for 30 minutes.
Step 2: Cube The Cheese: While the chicken is baking, cube the cheese and let it sit at room temperature until ready to use. Set out the butter and let it come to room temperature.

Step 3: Cooking elbow macaroni to make macaroni and cheese with chicken.

Step 4: Adding evaporated milk and butter to cooked elbow macaroni.

Step 3: Cook The Macaroni: Add elbow macaroni to a 6 qt. Dutch oven. Add enough water to just cover the pasta. Cook for about 6 minutes or until macaroni is tender and water is mostly evaporated. Stir frequently so the macaroni doesn’t stick to the bottom of the pan. No need to drain the pasta.
Step 4: Add Dairy: Add evaporated milk and butter. Stir and bring to a simmer.

Step 5: Adding cheese and chipotle peppers to make macaroni and cheese with chicken.

Step 6: Adding chicken to cooked macaroni and cheese.

Step 5: Add The Cheese: Remove the pot from the heat and add the cubed cheese, chipotle peppers and adobo sauce and mustard powder. Stir well until cheese is melted and ingredients combined.
Step 6: Add The Chicken: Add the cooked and cubed (or shredded) chicken. Stir well, it should look glossy and lush. Serve immediately in your favorite Southwestern style serving bowl.

Chipotle Mac and Cheese in a Mexican Style Bowl.

Storage, Reheating, Make Ahead

Make Ahead: If making ahead for a party, completely cook the dish and store in the refrigerator. The dish will thicken, that’s normal. When ready to serve stir in warm milk. Everything will loosen up.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: I like to reheat individual servings in the microwave. The 50% power feature is your best friend. A gentler heat avoids those microwave food explosions. Reheat in 30 second increments until heated.
Freezer: You can freeze macaroni and cheese, but please know the texture will be compromised. The pasta may become softer. It’s still good, but not like first day magical. Use zip-lock style freezer bags and label with date and ingredient.

What To Serve With It

This is a very hearty and rich dish. I usually just eat a bowl for dinner and call it good. However, you can serve something fresh, like a garden salad with a light vinaigrette to cut through the richness. Take a look at my recipe for Sweet Red Wine Vinaigrette. As far as wine, a crisp California Chardonnay is a perfect pairing.

FAQ’s

Why Is My Sauce Grainy?

Too much heat. Adding cheese while the milk sauce is boiling will compromise the texture. Make sure to lower the heat or pull it off the heat when stirring in the cheese.

Is This Recipe Gluten Free?

All you need to do is purchase gluten free pasta. The rest of the ingredients are naturally gluten free.

Baked vs Stovetop. Which Is Better?

That just depends on what texture you’re after. Stove-top delivers a creamier, looser and silkier texture. Baked mac and cheese will give you some crispy edges and corners and allows you to add a crunchy top using panko. It’s all delicious, there’s really no wrong answer.

A bowl in mac and cheese with chicken on a blue striped towel.

In the end, this chipotle macaroni and cheese with chicken recipe is everything I want in a comfort dish. It's creamy, smoky, a little bold, and very weeknight-doable. Keeping this a stove-top recipe for that ultra creamy chipotle chicken mac and cheese vibe, it hits every time. If you've never tried mac and cheese with chipotle peppers in adobo, this is your sign. It's cozy food with a Southwestern edge, and once you taste that smoky heat folded into all that cheese, there's really no going back.

Browse More Comfort Food Mac and Cheese Recipes

And don’t miss my category for Pasta Recipes. You’ll find lots of family favorites, including the most popular macaroni and cheese recipe on my site for Flemings Steakhouse Mac and Cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of chipotle mac and cheese with chicken.

Print Recipe

5 from 5 votes

Chipotle Mac and Cheese with Chicken

This Southwestern-Mexican dish is inspired by the bold, smoky flavor of chipotle pepper in adobo. Think classic comfort food meets chile-forward heat. A Southwestern version of America's favorite dish.

Prep Time10

Cook Time20

Total Time30

Course: Pasta Recipes

Cuisine: Southwestern

Servings:

Calories: 384kcal

Author: Lea Ann Brown

Ingredients

1 pound Cooked chicken breast cubed or shredded
1 pound dry pasta such as shells or elbow
1 teaspoon kosher salt
10 ounce can evaporated milk
4 tablespoons butter room temperature
8 ounces pepper jack cheese cubed in advance, room temperature
8 ounces velveeta cubed in advance, room temperature
1 teaspoon ground mustard powder
1 chipotle pepper in adobo sauce fine chopped
½ teaspoon adobo sauce

Instructions

Cook The Chicken: Spray a baking dish with PAM. Place the chicken breasts in the baking dish, salt and pepper them and bake at 350 degrees for 30 minutes. Once cool enough to handle, cut into cubes or shred.
Cube The Cheese: While the chicken is baking, cube the cheese and let it sit at room temperature until ready to cook the macaroni and cheese. Set out the butter and let it come to room temperature.
Cook The Pasta: Add elbow macaroni to a 6 qt. Dutch oven. Add enough water to just cover the pasta. Cook for about 6 minutes or until macaroni is tender and water has mostly evaporated. Stir frequently so the macaroni doesn't stick to the bottom of the pan. No need to drain the pasta.
Finish the dish: Add evaporated milk and butter. Stir and bring to a simmer.
Remove the pot from the heat and add the cubed cheese, chipotle peppers and sauce and mustard powder. Stir well until cheese is melted and ingredients combined.
Add the cooked and cubed (or shredded) chicken. Stir well, it should look glossy and lush. Serve immediately.

Notes

This Chicken Chipotle Mac and Cheese has just the right hint of heat. Chipotle peppers are smoked jalapeno peppers and the veins and stems have not removed. This can cause a good amount of heat. I used one, but please feel free to kick it up a notch and add two peppers. Same goes with the adobo sauce. If you’re worried about the heat of the pepper, slice it open and scrape out the veins and seeds. That’s where a lot of the heat lies.

Not crazy about Velveeta? Since Pepper Jack is a soft cheese, feel free to switch Velveeta to a Cheddar of your choice. I’d recommend mild or medium. Sharp with alter the intended flavor of this dish.

This recipe was originally published to cook in the Instant Pot. I’ve republished to be a stove-top version, simply because I prefer to haul out my Dutch Oven rather than the Instant pot. But both work well.

Instant Pot Version:

In the insert of an Instant Pot or pressure cooker, add macaroni, 4 Cups water, butter, kosher salt, ground mustard, chipolte peppers and adobo sauce. Cook in the pressure cooker for 5 minutes on high, then quick release. Add the evaporated milk and half of the cheeses and use a wooden spoon to vigorously stir until the cheeses have melted then repeat with the rest of the cheese, stirring until the sauce is creamy. Add cubed chicken and serve.

Nutrition

Chipotle Mac and Cheese with Chicken … It’s Whats for Dinner

Southwest Chuck Roast Chili with Bourbon

January 28, 2018 By Lea Ann Brown 44 Comments

This Chuck Roast Chili is slow-simmered until the beef is fork-tender, with bourbon, roasted Hatch chiles, New Mexico red chile powder, and red kidney beans building layers of rustic Southwestern flavor. I brown the chuck roast first, then use bourbon to deglaze the pot and capture the flavorful browned bits. The result is a hearty beef and bean chili with a deep, savory flavor and a distinctive roasted chile character.

If you enjoy a hearty bowl of Southwestern chili, try my Colorado Green Chili with Roasted Hatch Green Chiles, made with tender pork shoulder and a rich, chile-forward broth.

Bourbon Beef and Beef Chili garnished with sour cream and a wedge of lime.

Quick Look: Southwest Chuck Roast Chili

🧁 Serves: 8
⭐ Features: Rich ✓ Rustic ✓Hearty✓
⌛️ Prep Time: 20 minutes
🍪 Cook Time: 3 hours
🕑 Total Time: 3 hours, 20 minutes
👩‍🍳 Skill Level: Beginner
🏆 Why make THIS version? Enjoy fork-tender chunks of beef, a rich bourbon-infused sauce, and bold Southwestern chile flavor in a hearty chili that's anything but ordinary.

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Why Use Chuck Roast For Chili?

Chuck roast is an excellent choice for chili when you want substantial pieces of beef instead of the finer texture of ground meat. This cut comes from the shoulder and contains connective tissue and marbling that make it well suited to slow cooking. As the beef simmers, the connective tissue gradually softens, helping the meat become tender and contributing body to the cooking liquid. For this recipe, I recommend buying a boneless chuck roast and cutting it into bite-sized pieces yourself. That lets you control the size of the beef and trim away thick pieces of exterior fat or tough connective tissue. Choose a roast with visible marbling, and cook the chili until the beef is fork-tender rather than relying on the clock alone.

For another Southwestern-inspired chili, try my New Mexico-style Cowboy Chili and explore a different take on a hearty bowl of red.

Why I Coat The Beef In Flour

I like to coat the chuck roast pieces lightly in flour before browning them. I've made this chuck roast chili both with and without coating the beef in flour, and I prefer the floured version. The flour helps the cubed beef develop a crispier exterior as it browns, while the coating gradually softens as the chili simmers. That softened flour helps thicken the cooking liquid, giving the chili a richer, heartier sauce that clings to the beef. It's an extra step, but one I think makes a difference in the finished dish.

What Makes This Chili Different?

Bourbon, roasted Hatch chiles, and New Mexico Chimayo red chile powder give this chuck roast chili its distinctive Southwestern flavor. The bourbon is added after browning the beef and aromatics, allowing you to scrape up the browned bits from the bottom of the pot. Roasted Hatch chiles contribute their own pepper flavor, while the red chile powder and chili seasoning bring different elements of the chili’s spice profile.

The goal is balance: rich beef flavor, a well-seasoned tomato and broth base, and chile flavor that complements rather than overwhelms the bourbon. Because chile heat varies by pepper and product, taste the finished chili and adjust the seasoning to suit your preference.

Bourbon in Chili

Bourbon gives this chuck roast chili its rustic character, adding depth to the rich beef and Southwestern chile flavors. I add it after browning the beef and aromatics, using it to deglaze the pot and capture the flavorful browned bits. As the chili slowly simmers, the bourbon becomes part of a hearty, savory base that complements the tender beef, roasted Hatch chiles, and red kidney beans.

Why Red Kidney Beans?

I use canned red kidney beans because their firm texture and deep red color work well in this hearty beef chili. They add substance and make the dish a satisfying meal, complementing the tender cubes of chuck roast.

Drain the beans before adding them to the pot. If you prefer pinto beans, they are a suitable alternative, although they’ll give the chili a slightly different appearance and texture. You can also leave the beans out if you prefer a bean-free chili.

Prefer a more traditional beef-and-bean chili? Try my Award-Winning Beef and Bean Chili for another hearty, satisfying take on this classic comfort food.

Ingredients You’ll Need

Spices To Make Chuck Roast Chili

The beauty of this recipe is that you can make it as spicy hot as you want. The recipe calls for one teaspoon New Mexico Red Chile Powder and Hatch Chile Peppers. Choose mild, medium or hot for these.

Pickapeppa Sauce: Search it out on the condiment aisle. Adds savory complexity and a tangy, slightly sweet note. Pickapeppa has a distinctive fruit-and-spice character; Worcestershire is a convenient alternative with a different flavor profile.
Chili seasoning with an “i” is a prepared spice blend intended for chili. Depending on the brand, it may contain ground chile peppers, cumin, oregano, garlic, onion, and other seasonings. Choose a good-quality blend.
Red Chile Powder: A single blend chili powder, I prefer Chimayo Chile Powder from New Mexico, is not the same thing as a commercial chili seasoning blend. It contributes red chile flavor.
Hatch Chile Peppers: Bring the distinctive flavor of roasted green chiles to the chili. Choose mild, medium, or hot peppers according to your heat preference. If fresh Hatch chiles aren’t available, use canned roasted Hatch chiles.

Ingredients For The Chili

Canned Tomatoes: Add acidity and tomato flavor to balance the rich beef and bourbon. Petite diced tomatoes are a good choice because their smaller pieces blend into the sauce more readily.
Red Kidney Beans: Believing that beans are essential for a satisfying chili, I've chosen canned red kidney beans. They not only complement the rustic theme of this recipe but also keep the color rich and dark.
Onion: Sweet or yellow onion.
Honey: Adds a touch of sweetness that balances the tomatoes and chile flavors. It should complement the savory ingredients rather than make the chili taste sweet.
Bourbon: Used to deglaze the pot after browning the beef and aromatics. It contributes the rustic character that distinguishes this chili. Choose a bourbon suitable for cooking rather than using an expensive bottle.
Beef Broth or Beef Stock: Is the savory base for the liquid.
Beef Chuck Roast: Choose a boneless roast with good marbling.

A Note About Chile Powder and Chili Seasoning

This recipe uses both New Mexico red chile powder and chili seasoning because they serve different purposes. New Mexico red chile powder is a ground chile ingredient, while chili seasoning is a blend of spices formulated for chili. They aren’t interchangeable, and using both creates a more layered flavor. Reference my article Chili vs. Chile for more information.

How To Make Chuck Roast Chili

The key to tender chuck roast chili is to brown the beef well and give it enough time to soften during a gentle simmer. Work in batches so the beef develops a browned surface instead of steaming in a crowded pot. After adding the bourbon, scrape the bottom of the pot to release the browned residue. Then simmer the chili partially covered until the beef is fork-tender, checking the texture as it cooks.

Coating stew meat with flour to make chuck roast chili.

Searing stew meat to make chuck roast chili.

Step 1: Prepare and flour the beef: Trim excess exterior fat and tough connective tissue from the chuck roast. Cut the beef into bite-sized pieces, pat beef dry with a paper towel and season with salt and pepper, and toss with the flour until lightly coated. Shake off any excess flour. The flour will help give the chili its rich, thick consistency as it simmers.
Step 2: Brown The Beef: Heat a large skillet or Dutch oven over medium-high heat. Add half the vegetable oil. When hot, add half the beef in a single layer and brown it well, turning as needed. Transfer the browned beef to a plate and repeat with the remaining oil and beef. Tip: Don’t crowd the pan. If too much beef is added at once, it releases moisture and steams instead of developing a browned crust. That browning builds the savory foundation of the chili.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or pan seared seared steak, like my recipe for Denver Steak, taste charred. It's a technique that brings science to your cooking skills.

Searing stew meat and onions to make chuck roast chili.

Adding bourbon to skillet to make chuck roast chili.

Step 3: Cook The Onion and Garlic: When the second batch of beef is nearly browned, add the diced onion and cook for a couple of minutes, stirring. Add the chopped garlic and cook for about 30 seconds, until fragrant. Avoid letting the garlic burn.
Step 4: Deglaze The Pan With Bourbon: Transfer the beef and onion mixture to a plate. Pour the bourbon into the hot pot and scrape the bottom with a sturdy spatula to loosen the browned bits. Let the bourbon simmer for about 3 minutes, stirring occasionally. This step captures the flavor developed during browning. The simmer helps reduce the liquid, but it should not be assumed to remove all the alcohol.

Chuck roast chili ingredients in a Dutch oven ready to cook.

Step 5: Add The Remaining Ingredients: Return the browned chuck roast and onion mixture to the pot. Add the beef broth, diced tomatoes with their liquid, drained kidney beans, roasted Hatch chiles, New Mexico red chile powder, chili seasoning, honey, and Pickapeppa or Worcestershire sauce. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Partially cover the pot, leaving the lid slightly ajar.
Simmer until the beef is fork-tender. Cook for approximately 2 to 3 hours, stirring occasionally. Maintain a gentle simmer rather than a rolling boil. The beef is ready when a fork pierces it easily and the pieces are tender.

Toppings For Chili – How To Serve It

Sour Cream: Adds a cool, creamy contrast to the chile heat.
Grated cheese: Cheddar, Pepper Jack, or Cotija are all good options.
Lime Wedges: A squeeze of lime brightens the rich beef and sauce.
Crushed corn chips: Add a little crunch and a salty contrast.
A little dollop of Chunky Guacamole would add a nice touch.
Fresh or pickled jalapeños: Bring extra heat for those who like it spicy.
What To Serve it With: Serve this chuck roast chili with my Moist Cheesy Cornbread with Creamed Corn. Its tender crumb and Southwestern-inspired flavor make it a satisfying partner for a rich bowl of chili.
A simple green salad: Offers a fresh contrast to the rich, slow-simmered dish. Keep the Southwestern theme going by dressing it with Red Chile Buttermilk Dressing.

Tips for Success

Cut your own chuck roast: A whole boneless chuck roast lets you choose the size of the pieces and trim away excess fat. Pre-cut stew meat can come from different cuts, so tenderness may be less predictable.
Don’t skip browning: Develop a good brown crust on the floured beef before adding the liquid. Work in batches for the best results.
Keep the simmer gentle: A rolling boil can make the meat cook unevenly and cause the sauce to reduce too quickly.
Allow enough cooking time: Two to three hours is an estimate. Fork-tender beef is the best indicator that the chili is ready.
Adjust the heat at the end: Hatch chiles and red chile powder vary in intensity. Taste before adding more.
Let the flavors settle: If time allows, make the chili ahead. The flavors often meld nicely overnight, making it a convenient choice for entertaining.

Chuck Roast Chili FAQ’s

What Is The Best Cut Of Roast Beef To Use For Chuck Roast Chili?

Boneless chuck roast is my preferred cut. Its marbling and connective tissue make it well suited to slow cooking, producing substantial pieces of tender beef. Cut the roast into uniform, bite-sized pieces for more even cooking.

How Long Does It Take For Chuck Roast Chile To Cook?

Plan on approximately 2 to 3 hours of simmering after the beef has been browned and the ingredients combined. The exact time depends on the size of the beef cubes and the temperature of the simmer. Cook until the beef is fork-tender.

Can Chuck Roast Chili Be Made In A Slow Cooker?

Yes. Brown the flour-coated beef in batches on the stovetop, then cook the onion and garlic and deglaze the pan with bourbon. Transfer the browned beef, aromatics, bourbon, and remaining ingredients to the slow cooker. Cook until the beef is tender, checking for doneness rather than relying on time alone. Follow your slow cooker’s instructions for the appropriate setting and cooking time.

Is Chuck Roast Chili Gluten Free?

Not as written, but If you skip the flouring step for browning, this chili will be gluten free. The starch in the flour simply help to caramelize the beef chunks for deeper flavor. You can sear the meat without it.

Make Ahead, Storage and Reheating

Make Ahead: Absolutely yes. As with any soup, stew or chili the flavors mature and are always better the next day. Make this chili in advance for meal prep or if entertaining.
Storage: Store Chuck Roast Chili in a sealed container in the refrigerator for up to four days. It will also freeze well and keep for three months. I like to use zip-lock style freezer bags. Just stand them to to fill, squeeze the air out, and making sure they’re well sealed, lay flat to optimize freezer space.
To Reheat: Thaw the chili overnight in the refrigerator. Re-heat in a sauce pan or in individual bowls in the microwave. The 50% power feature on your microwave is your best friend. Gently reheat individual servings in 30 second increments to gently reheat. A gentle reheat will also keep the beef from drying out.

Recipe for Chuck Roast Chili with Bourbon

This chili with chuck roast brings together tender beef, bourbon, roasted Hatch chiles, and red kidney beans in a rich, savory sauce. The flour coating is an extra step I prefer because it contributes to the beef’s browned exterior and the chili’s hearty consistency. Give the pot time to simmer, taste and adjust the seasoning, and serve with your favorite toppings for a satisfying bowl of Southwestern comfort food.

Beef chili with beans garnished with sour cream and lime.

Explore More Chili Recipes

And if you’re soup lovers like us, don’t miss my Soup Category. You’ll find lots of great recipes including the most popular chili recipe on my site for Colorado Pork Green Chili.

Roasted Hatch chiles bring a distinctive Southwestern flavor to this chili. If you love cooking with them, explore more recipes featuring roasted Hatch Chile Peppers.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Bowls of chuck roast chili topped with sour cream and a wedge of lime.

Print Recipe

5 from 9 votes

Chuck Roast Chili with Bourbon

Prep Time20

Cook Time3

Total Time3 20

Course: Soup, Stews and Chilis

Cuisine: Southwestern Mexican

Servings:

Calories: 392kcal

Author: Lea Ann Brown