Chuckwagon Chili

Chunky Chuckwagon Chili

  • Author: Isabelle Boucher (Crumb)


This slow-simmered chili combines tender chunks of Ontario Corn Fed Beef and pinto beans with a complex blend of spices and subtle, smoky heat. It’s just the thing to warm you right down to your toes on a chilly fall day.



  • 2 lb Ontario Corn Fed stewing beef or chuck roast, cut into ½” cubes
  • 2 tbsp chili powder
  • 2 tsp kosher salt
  • 2 tbsp olive oil, divided
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp chipotle powder
  • ½ tsp ground cinnamon
  • 2 cups dark beer or beef stock
  • 2 tbsp tomato paste
  • 1 can (28oz / 796 ml) diced plum tomatoes
  • 2 bay leaves
  • 2 tsp oregano
  • 2 tbsp blackstrap molasses
  • 2 cans (14oz / 398 ml) pinto beans, drained and rinsed


  • Chopped cilantro
  • Grated cheddar
  • Chopped green onions
  • Sour cream



To make this chili in the slow cooker, prepare as written up to step xxx, and then transfer to a slow cooker. Cook on High for 6 hours, or until the beef is tender. Stir in the pinto beans, and continue cooking for 1 hour or until the beans are warmed through.