Best Chili Recipe

Why You’ll Love This Recipe

This Best Chili Recipe is everything you want in a comforting bowl of chili: thick, hearty, and full of flavor. Unlike most traditional chili recipes that use ground beef, this version uses stew beef that cooks down to a melt-in-your-mouth texture, adding an incredible depth of flavor. The addition of Masa Harina (a type of corn flour) creates a beautiful, authentic taste, elevating the dish in ways that you wouldn’t expect. Whether you’re hosting a dinner or making it for a cozy family meal, this chili is sure to be a crowd-pleaser.

Ingredients

For the chili:

• 3-4 pounds stew beef, roughly chopped chuck roast

• Generous salt

• Generous pepper

• Oil, for browning meat

• 2 large onions, chopped

• 2 cups celery, about 4 stalks, chopped well

• 6 cloves of garlic, smashed and minced

• 2 jalapenos, seeded and chopped

• 1/4 cup chili powder

• 1/2 teaspoon cayenne pepper, optional

• 2 tablespoons cumin seed (or ground cumin)

• 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 leaves

To garnish:

• Sour cream

• Shredded cheddar cheese

• Finely chopped onions

• Cilantro, chopped

• Tortilla chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the meat: Pat the beef dry with paper towels, then season generously with salt and pepper. Heat a large skillet over medium-high heat, add about 1 tablespoon of oil, and brown the beef in batches. Make sure there’s space around each piece of meat to get a nice sear. Once browned, transfer the beef to a large crockpot.

2. Saute the vegetables: In the same skillet, add more oil if necessary, then sauté the onions and celery over medium-high heat for 5 minutes, until softened and slightly caramelized.

3. Add the spices: Stir in the garlic, jalapenos, chili powder, cayenne pepper (if using), cumin, oregano, garlic powder, and brown sugar. Let the spices toast for a couple of minutes to release their flavors.

4. Deglaze the pan: Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Slowly add the masa harina while stirring constantly, ensuring no lumps form.

5. Combine everything: Pour the mixture into the crockpot, then add the tomato paste, crushed tomatoes, kidney beans, and bay leaves. Stir to combine.

6. Cook the chili: Cover and cook on high for 6 hours, or on low for 8-10 hours. The longer you let it cook, the more tender the beef will become.

7. Shred the beef: Once the chili is ready, use a wooden spoon to break up the beef chunks or remove them from the pot, shred with a fork, and return the meat to the chili.

8. Serve and garnish: Ladle the chili into bowls and garnish with sour cream, shredded cheddar cheese, finely chopped onions, cilantro, and tortilla chips for added crunch.

Servings and Timing

• Servings: 12

• Prep time: 30 minutes

• Cook time: 8 hours (high) or 8-10 hours (low)

Variations

• Vegetarian: Skip the beef and replace it with beans like black beans or pinto beans. You can also add extra vegetables such as bell peppers, zucchini, or corn.

• Spicy: Increase the number of jalapenos or add a few extra teaspoons of cayenne pepper for an extra kick.

• Smoky Flavor: Add a bit of smoked paprika for a subtle smokiness in the chili.

• Different Meat: You can use ground beef, turkey, or chicken if you prefer leaner meat, but the stew beef gives the best texture.

Storage/Reheating

• Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.

• Freezing: This chili freezes very well. You can freeze it in individual portions or one large container for up to 3 months. Let it cool completely before freezing.

• Reheating: Reheat on the stove over low heat, adding a little water or broth if needed to adjust the consistency. You can also microwave individual servings.

FAQs

1. How do I make my chili spicier?

To make your chili spicier, add more jalapenos, cayenne pepper, or even chili flakes. Adjust the spice levels to your taste as you cook.

2. Can I use ground beef instead of stew beef?

While stew beef provides a tender and rich texture, you can use ground beef if preferred. However, the flavor and texture will be different.

3. Can I make this recipe in a pressure cooker or Instant Pot?

Yes! You can use a pressure cooker or Instant Pot to reduce the cooking time. Set it to high pressure for about 35 minutes, and allow a natural release. It won’t have the same slow-cooked tenderness, but it will still taste amazing.

4. What is Masa Harina, and why is it used in chili?

Masa Harina is a finely ground corn flour typically used to make tortillas. It adds a rich corn flavor and thickens the chili for a satisfying texture. It’s optional but highly recommended for the best flavor.

5. How long should I cook the chili for the best flavor?

Cooking the chili for 8-10 hours on low allows the beef to become tender and lets the flavors meld together. If you’re in a hurry, cooking on high for 6 hours is a great alternative.

6. Can I use other types of beans in this chili?

Absolutely! Kidney beans are traditional, but you can also try black beans, pinto beans, or even a mix of different beans.

7. How can I thicken my chili?

If your chili is too thin, you can add a little more masa harina or let it cook uncovered for a while to allow some of the liquid to evaporate and thicken naturally.

8. Is this chili gluten-free?

Yes, as long as you use gluten-free beef broth and ensure that the Masa Harina you use is certified gluten-free, this chili is gluten-free.

9. How do I store chili leftovers?

Let the chili cool to room temperature before storing it in an airtight container in the fridge for up to 4 days. It also freezes well.

10. Can I add more vegetables to the chili?

Absolutely! You can add vegetables such as bell peppers, zucchini, or corn for more texture and flavor. Just make sure not to overcrowd the chili with too many vegetables so the beef still shines.

Conclusion

This Best Chili Recipe is an absolute winner when it comes to flavor, texture, and richness. The tender beef, well-balanced spices, and hint of corn flavor from the Masa Harina will make it your go-to chili recipe. It’s perfect for meal prepping, parties, or a cozy family dinner. Once you try it, it will surely become a favorite in your recipe collection!

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