Yes! If you want to make this chili on the stovetop, you’ll need to cook it low and slow. If you go this route, cut the chuck roast into 1 1/2-inch cubes (or use stew meat) and cook, covered, over medium-low heat for 1 1/2 to 2 hours, until the beef shreds easily. Then, add in the beans and cook for an additional 30 minutes.