Best Chili Recipe
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
12
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Calories
535 kcal
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Course
Main Course
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Cuisine
American
Best Chili Recipe
Description
This chili starts by thoroughly drying and seasoning chunks of beef stew meat before searing them in batches to develop a browned crust that enhances flavor. The seared meat transfers to a slow cooker while the base vegetables — chopped onions, celery, garlic, and jalapeños — cook in the same pan to soften and absorb residual flavors. Spices including chili powder, cumin seeds, oregano, garlic powder, cayenne, and brown sugar introduce warmth and complexity.
Tomato paste, crushed tomatoes, kidney beans, and masa harina blend with beef broth to create a thick, hearty base. The masa harina adds a subtle corn flavor and improves texture. Bay leaves lend subtle herbal notes during the slow cooking. The simmering melds the ingredients into a balanced chili, combining tender beef, savory-spiced tomato, and creamy beans.
Freshly chopped garnishes such as sour cream, shredded cheddar cheese, onion, cilantro, and crunchy tortilla chips complement the chili’s rich flavors and add textural contrast. The recipe emphasizes using plenty of onions and suggests cumin seeds for added flavor, while masa harina is recommended but optional for depth.
Ingredients
For the chili
- 3-4 pounds beef stew meat roughly chopped chuck roast
- salt generous amount
- black pepper generous amount
- neutral cooking oil for browning meat, generic cooking oil
- 2 large onion chopped
- 2 cups celery about 4 stalks, chopped well
- 6 cloves garlic smashed and minced
- 2 jalapeños seeded and chopped
- 1/4 cup chili powder
- 1/2 teaspoon cayenne pepper optional
- 2 tablespoons cumin seed
- 1 tablespoon oregano
- 1 & 1/2 teaspoons garlic powder
- 1 tablespoon brown sugar
- 4 cups beef broth
- 1/4 cup masa harina
- 2 tablespoons tomato paste
- 1 (28-oz) can crushed tomatoes
- 2 (15-oz) cans Kidney Beans
- 3 bay leaf
To garnish
- sour cream
- cheddar cheese shredded
- onion finely chopped
- cilantro chopped
- tortilla chips
Instructions
- Begin by browning the meat. Dry off the beef with paper towels if it is very wet. Sprinkle all over with a generous amount of salt and pepper.
- Heat a large, high sided skillet over medium high heat. Add about 1 tablespoon oil and swirl to coat.
- Brown the meat in batches. Place each piece in the skillet with about an inch of space around it. Do not crowd the meat or they will steam each other, which will not give you that sear you are going for. Sear=flavor! After 1-2 minutes, when it is nice and brown on the bottom, use tongs to flip each piece of beef. Sear the other side for another 1 minute or so, until brown.
- Remove the beef to a large crock pot. Continue searing the rest of the beef, adding more oil to the pan as necessary. Adjust the heat lower if the pan starts to get black on the bottom, but keep it above medium.
- Once all the beef is seared, add more oil to the pan if there is not enough, you need about a tablespoon. Add the chopped onion and celery. (Turn the heat off and remove the pan from the heat if your veggies are not chopped yet.)
- Saute the onions and celery over medium high heat for about 5 minutes, until they start to soften. They should be all brown and delicious looking, picking up all that beef flavor.
- Add 6 cloves of minced garlic and 2 chopped jalapenos.
- Add chili powder, cayenne pepper, cumin seed (or powder), oregano, garlic powder, and brown sugar.
- Stir it all together and let the spices toast into the veggies for a couple minutes.
- Add the beef broth and scrape up the bottom of the pan.
- Slowly pour in 1/4 cup of masa harina, stirring constantly. Break up any lumps right away.
- Pour the mixture into the crock pot.
- Add 2 tablespoons tomato paste, the can of crushed tomatoes, 2 cans of drained kidney beans, and 3 bay leaves to the crock pot. Stir it all together.
- Put the lid on the crock pot and cook on high for 6 hours, or low for 8-10 hours. The longer you leave it in, the better, because the beef will just get more tender and delicious.
- When it's time to eat, use a wooden spoon to break up the chunks of beef. Or you could remove it to a plate and shred with a fork, then return to the pot.
- Serve with sour cream, cheddar cheese, finely chopped onions, and cilantro.
Notes
- Use at least three medium onions to ensure sufficient flavor development in the chili's base.
- Ground cumin may substitute cumin seeds evenly; both add a warm, earthy note to the spice blend.
- Better Than Bouillon Beef Base may replace some or all beef broth for enhanced richness.
- Masa harina adds a subtle corn flavor and thickens the chili; it is recommended but optional depending on preference.
- Brown the meat in batches to get proper searing and avoid steaming, which reduces flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 535kcal | 27% |
| Carbohydrates | 83g | 28% |
| Protein | 44g | 88% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Potassium | 3598mg | 77% |
| Fiber | 22g | 88% |
| Sugar | 47g | 94% |
| Vitamin A | 3800IU | 76% |
| Vitamin C | 98mg | 109% |
| Calcium | 418mg | 42% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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