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

Sour cream (for garnish)

Shredded cheddar cheese (for garnish)

Finely chopped onions (for garnish)

Cilantro, chopped (for garnish)

Tortilla chips (for garnish)

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Pat the beef dry with paper towels, 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. Transfer the beef to a large crockpot once browned.
In the same skillet, add more oil if needed, sauté onions and celery over medium-high heat for 5 minutes until softened and slightly caramelized.
Stir in garlic, jalapenos, chili powder, cayenne pepper (optional), cumin, oregano, garlic powder, and brown sugar. Let the spices toast for a couple of minutes.
Pour in beef broth, scraping up any browned bits from the bottom of the skillet. Add the masa harina slowly, stirring constantly to avoid lumps.
Transfer the mixture to the crockpot, then add tomato paste, crushed tomatoes, kidney beans, and bay leaves. Stir to combine.
Cover and cook on high for 6 hours or low for 8-10 hours until beef is tender.
Shred the beef by breaking up the chunks with a wooden spoon or removing the beef, shredding with a fork, and returning it to the chili.
Ladle the chili into bowls and garnish with sour cream, shredded cheddar cheese, chopped onions, cilantro, and tortilla chips.

For a spicier version, increase the number of jalapenos or add more cayenne pepper.
Vegetarian option: Replace beef with beans and extra vegetables like bell peppers or corn.
This chili freezes well for up to 3 months.
Ensure to use gluten-free beef broth and certified gluten-free masa harina for a gluten-free dish.