Best Chili Recipe

Why You’ll Love This Recipe

I love how deeply flavorful and filling this chili is. The slow-cooked beef practically melts in my mouth, and the thick, savory broth clings to every bite. The spices toast into the veggies before simmering, layering the flavor from the bottom up. It’s bold, comforting, and feels like something I could serve at a family gathering or game day feast. I also appreciate that it uses real ingredients—nothing overly processed—and builds flavor over time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chili:
3–4 pounds stew beef (or chuck roast), roughly chopped
Salt and pepper, generously
Oil, for browning
2 large onions, chopped
2 cups celery (about 4 stalks), chopped
6 cloves garlic, minced
2 jalapeños, seeded and chopped
1/4 cup chili powder
1/2 teaspoon cayenne pepper (optional, for heat)
2 tablespoons cumin seed (or ground cumin)
1 tablespoon oregano
1 1/2 teaspoons garlic powder
1 tablespoon brown sugar
4 cups beef broth (or water + beef base)
1/4 cup masa harina (finely ground corn flour)
2 tablespoons tomato paste
1 (28 oz) can crushed tomatoes
2 (15 oz) cans kidney beans, drained
3 bay leaves

For garnish:
Sour cream
Shredded cheddar cheese
Finely chopped onions
Chopped cilantro
Tortilla chips

Directions

1. I start by patting the beef dry and seasoning it generously with salt and pepper.

2. I heat a large skillet over medium-high heat, add oil, and sear the beef in batches. I make sure not to overcrowd the pan, so each piece gets a nice brown crust. Once seared, I transfer the meat to the slow cooker.

3. In the same pan, I sauté the onions and celery in the beef drippings until they soften and turn golden brown, about 5 minutes.

4. I stir in garlic, jalapeños, chili powder, cayenne, cumin seed, oregano, garlic powder, and brown sugar. Toasting the spices for a minute or two deepens their flavor.

5. I pour in the beef broth, scraping up all the brown bits. While stirring, I slowly whisk in the masa harina to avoid lumps.

6. I transfer the broth and veggie mixture to the slow cooker with the seared beef. Then I add the tomato paste, crushed tomatoes, drained beans, and bay leaves. I stir everything together.

7. I cover and cook on low for 8–10 hours, or on high for about 6 hours. The longer, the better.

8. When it’s done, I either break the beef apart with a spoon in the pot or take it out and shred it with a fork, then return it to the chili.

9. I serve it hot, loaded with toppings like sour cream, cheese, onions, and cilantro—and always with a side of tortilla chips for scooping.

Servings and timing

This recipe yields about 12 hearty servings. Total cook time is 8 to 10 hours, with about 30 minutes of prep at the beginning.

Variations

• Make it smoky: Add chipotle peppers in adobo or smoked paprika for extra depth.

• Use ground beef or turkey: If I don’t have stew beef, I swap in ground meat and reduce the cook time.

• Beans or no beans: I usually add kidney beans, but I can easily leave them out for a more Texas-style chili.

• Vegetarian option: Skip the beef, double the beans, and use vegetable broth. Mushrooms add a meaty texture.

• Spice it up: I increase the cayenne or toss in a few dashes of hot sauce if I’m in the mood for more heat.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. The flavors actually get better the next day. To reheat, I use the stovetop over low heat or microwave individual portions.

Freezer tip: I portion cooled chili into freezer-safe containers or bags and freeze for up to 3 months. It’s great to have on hand for a quick, satisfying meal.

FAQs

What is masa harina, and why do I need it in chili?

Masa harina is finely ground corn flour used in tortillas and tamales. I add it to this chili because it thickens the broth and gives the dish a warm, earthy corn flavor. It’s optional, but I find it really elevates the flavor.

Can I make this chili on the stovetop instead of a slow cooker?

Yes. I simmer everything in a large Dutch oven or heavy pot on low heat for about 3–4 hours, stirring occasionally and adding broth as needed to keep it from getting too thick.

What cut of beef works best?

I usually go with chuck roast—it has great marbling and becomes super tender when slow-cooked. Stew beef is a good shortcut, but I try to choose pieces with good fat content.

How spicy is this chili?

It has a medium kick. The jalapeños and cayenne add heat, but I adjust both depending on who I’m feeding. I leave out the cayenne for a milder batch and serve hot sauce on the side.

Can I add other beans?

Absolutely. I’ve used black beans or pinto beans in place of or in addition to the kidney beans. It’s flexible depending on what I have in the pantry.

Conclusion

This isn’t just any chili—it’s a rich, deeply flavorful bowl of comfort that simmers all day until the beef is tender and the spices have had time to marry into something unforgettable. Whether I’m feeding a crowd or just stocking my freezer for the week ahead, this recipe is always a go-to. The slow-cooked beef and masa harina combo make it a game changer. Give it a try—I promise it’s worth the wait.

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