The BEST Chili Recipe (Slow-Cooked Perfection!)

This is, without a doubt, the BEST Chili Recipe you’ll ever make! It’s a hearty, flavorful, and incredibly satisfying chili that’s packed with tender, slow-cooked beef, a rich and complex blend of spices, and just the right amount of beans and tomatoes. I love how this recipe is perfect for a cozy night in, a game-day gathering, or any time you’re craving a bowl of pure comfort food. It’s a classic chili recipe that’s sure to become a family favorite.

Why You’ll Love This Chili

• Tender and Flavorful Beef: Slow cooking the beef chuck roast makes it incredibly tender and flavorful.
• Rich and Complex Flavor: The combination of spices, including chili powder, cumin, oregano, and a touch of cayenne, creates a deeply flavorful chili.
• Perfectly Balanced: The blend of beef, beans, tomatoes, and spices creates a perfectly balanced chili that’s not too spicy and not too mild.
• Make-Ahead Friendly: This chili tastes even better the next day, making it perfect for meal prepping.
• Crowd-Pleaser: This chili is always a hit at gatherings.

Ingredients for The BEST Chili Recipe

Here’s what you’ll need to make this award-winning chili. The full list with measurements is in the recipe card below.

Chili

• Beef chuck roast, roughly chopped (Meat)
• Large onions, chopped (Vegetable)
• Celery, chopped well (Vegetable)
• Garlic cloves, smashed and minced (Aromatic)
• Jalapenos, seeded and chopped (Vegetable)
• Crushed tomatoes (Canned Vegetable)
• Kidney beans (Beans)

Seasoning and Spices

• Chili powder (Spice Blend)
• Cayenne pepper (optional) (Spice)
• Cumin seed (or powder) (Spice) Note in original recipe
• Oregano (Herb)
• Garlic powder (Spice)
• Brown sugar (Sweetener)
• Beef broth (Liquid)
• Masa harina (Thickener)
• Tomato paste (Concentrate)
• Bay leaves (Herb)
• Salt
• Pepper
• Oil

To Garnish (Optional)

• Sour cream (Dairy)
• Shredded cheddar cheese (Dairy)
• Finely chopped onions (Vegetable)
• Cilantro, chopped (Herb)
• Tortilla chips (Side)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this chili as is, but here are a few ideas for variations:

• Different Meat: Use ground beef, ground turkey, or a combination of meats instead of chuck roast.
• Add More Vegetables: Toss in some diced bell peppers, corn, or zucchini.
• Make it Spicier: Add more cayenne pepper or a dash of hot sauce.
• Different Beans: Use black beans, pinto beans, or a mix of beans instead of kidney beans.
• Add Beer: Replace some of the beef broth with beer for a richer flavor.

How to Make The BEST Chili Recipe

Let me show you how to make this incredibly flavorful and comforting chili:

Prepare the Beef

1. I begin by browning the meat. I dry off the beef with paper towels if it is very wet.
2. I sprinkle it all over with a generous amount of salt and pepper.

Sear the Beef

1. I heat a large, high-sided skillet over medium-high heat.
2. I add about 1 tablespoon of oil and swirl to coat.
3. I brown the meat in batches. I place each piece in the skillet with about an inch of space around it. I do not crowd the meat or they will steam each other, which will not give you that sear you are going for. Sear = flavor!
4. After 1-2 minutes, when it is nice and brown on the bottom, I use tongs to flip each piece of beef.
5. I sear the other side for another 1 minute or so, until brown.
6. I remove the beef to a large crock pot. I continue searing the rest of the beef, adding more oil to the pan as necessary. I adjust the heat lower if the pan starts to get black on the bottom, but keep it above medium.

Sauté Vegetables

1. Once all the beef is seared, I add more oil to the pan if there is not enough, I need about a tablespoon.
2. I add the chopped onion and celery. (I turn the heat off and remove the pan from the heat if my veggies are not chopped yet.)
3. I 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.
4. I add garlic and jalapenos

Add Spices

1. I add the chili powder, cayenne pepper (if using), cumin seed (or powder), oregano, garlic powder, and brown sugar.
2. I stir it all together and let the spices toast into the veggies for a couple of minutes.

Deglaze and Add Masa Harina

1. I add the beef broth and scrape up the bottom of the pan.
2. I slowly pour in the masa harina, stirring constantly. I break up any lumps right away.

Combine in Crock Pot

1. I pour the mixture into the crock pot.
2. I add the tomato paste, the can of crushed tomatoes, the drained kidney beans, and the bay leaves to the crock pot.
3. I stir it all together.

Slow Cook

1. I 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.

Shred Beef (Optional) and Serve

1. When it’s time to eat, I use a wooden spoon to break up the chunks of beef. Or I could remove it to a plate and shred with a fork, then return to the pot.
2. I serve

Tips and Tricks for the BEST Chili

Here are my secrets for making this chili truly the best:

• Sear the Beef: Searing the beef in batches creates a flavorful crust and adds depth to the chili.
• Use Chuck Roast: Chuck roast is the best cut for chili because it becomes incredibly tender when slow-cooked.
• Toast the Spices: Toasting the spices with the vegetables enhances their flavor.
• Masa Harina: Masa harina adds a subtle corn flavor and helps to thicken the chili.
• Low and Slow: Cooking the chili low and slow allows the flavors to meld together and the beef to become incredibly tender.
• Don’t Skip the Toppings: Toppings like sour cream, cheese, onions, and cilantro add extra flavor and texture.

How to Serve

This Best Chili Recipe is delicious served with:

• Sour Cream: A dollop of sour cream adds a cool and creamy element.
• Shredded Cheddar Cheese: A classic chili topping!
• Finely Chopped Onions: Add a bit of sharpness and crunch.
• Cilantro: Fresh cilantro adds a bright, herbaceous flavor.
• Tortilla Chips: Perfect for dipping!
• Cornbread: A side of warm cornbread is a perfect accompaniment.

Make Ahead and Storage

This chili tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze this chili for up to 3 months.

FAQs about The BEST Chili Recipe

• Can I use a different cut of beef?
  • While chuck roast is the best choice, you can also use beef stew meat.
• Can I make this on the stovetop?
  • Yes, you can make this chili on the stovetop. Simmer it over low heat for at least 2-3 hours, or until the beef is very tender.
• Can I make this without the beans?
  • Yes

Enjoy this hearty, flavorful, and incredibly delicious The BEST Chili Recipe! It’s the perfect comfort food for a cold day.

The BEST Chili Recipe

• Author: Caoimhe Byrne
• Prep Time: 25 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 25 minutes
• Yield: 8–10 1x
• Category: Main Course, Soup, Chili
• Cuisine: American, Tex-Mex

Print Recipe

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Description

This is a rich, hearty, and flavorful chili recipe featuring tender chunks of beef, kidney beans, and a blend of aromatic spices. Slow-cooked to perfection, this chili is perfect for a cozy meal or a game-day gathering.

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Ingredients

Scale 1x2x3x

• 3–4 pounds beef chuck roast, roughly chopped into 1–2 inch pieces
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Olive oil or vegetable oil, for browning
• 2 large yellow onions, chopped
• 2 cups celery, chopped (about 4 stalks)
• 6 cloves garlic, smashed and minced
• 2 jalapeños, seeded and chopped (see notes)
• 1/4 cup chili powder
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 2 tablespoons cumin seeds (or 2 teaspoons ground cumin, see notes)
• 1 tablespoon dried oregano
• 1 1/2 teaspoons garlic powder
• 1 tablespoon brown sugar (light or dark)
• 4 cups low-sodium beef broth
• 1/4 cup masa harina
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes, undrained
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 3 bay leaves

For Garnish (Optional):

• Sour cream
• Shredded cheddar cheese
• Finely chopped onions (white or red)
• Fresh cilantro, chopped
• Tortilla chips

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Instructions

• Prepare Beef: Pat the beef chuck roast pieces dry with paper towels (if they are wet). Season generously on all sides with kosher salt and freshly ground black pepper.
• Heat Skillet: Heat a large, heavy-bottomed skillet (cast iron or stainless steel) or Dutch oven over medium-high heat. Add about 1 tablespoon of oil (enough to coat the bottom of the pan) and swirl to coat.
• Sear Beef (in Batches): Add the seasoned beef to the hot skillet in batches. Do not overcrowd the pan. Place each piece of beef in the skillet with about an inch of space around it. Sear for 1-2 minutes per side, until nicely browned. Searing adds flavor. Use tongs to flip each piece of beef.
• Transfer to Slow Cooker: Remove the seared beef to a 6-quart (or larger) slow cooker. Repeat the searing process with the remaining beef, adding more oil to the skillet as needed.
• Adjust Heat (If Needed): If the bottom of the skillet starts to get too dark or burn, reduce the heat slightly, but keep it above medium for optimal browning.
• Sauté Onions and Celery: Once all the beef is seared and transferred to the slow cooker, add more oil to the skillet if needed (you should have about 1 tablespoon of oil total). Add the chopped onions and celery to the skillet.
• Cook Vegetables: Sauté the onions and celery over medium-high heat for about 5 minutes, stirring occasionally, until they begin to soften and turn translucent.
• Add Garlic and Jalapeños: Add the minced garlic and chopped jalapeños to the skillet.
• Add Spices: Add the chili powder, cayenne pepper (if using), cumin seeds (or ground cumin), dried oregano, garlic powder, and brown sugar to the skillet.
• Toast Spices: Stir all the ingredients together and cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This helps to “bloom” the spices and enhance their flavor.
• Deglaze with Broth: Pour the beef broth into the skillet. Use a wooden spoon or silicone spatula to scrape up any browned bits (fond) from the bottom of the pan. These browned bits add a lot of flavor to the chili.
• Add Masa Harina: Slowly sprinkle the masa harina into the simmering broth, stirring constantly to prevent lumps.
• Transfer to Slow Cooker: Pour the mixture from the skillet into the slow cooker, over the seared beef.
• Add Remaining Ingredients: Add the tomato paste, undrained crushed tomatoes, drained and rinsed kidney beans, and bay leaves to the slow cooker. Stir everything together until well combined.
• Slow Cook: Cover the slow cooker and cook on high for 6 hours or on low for 8-10 hours, or until the beef is very tender and easily shreds with a fork. The longer it cooks, the more tender the beef will become.
• Shred Beef (Optional): When the chili is finished cooking, use a wooden spoon or two forks to break up the chunks of beef into smaller pieces, or shred it. You can also remove the beef to a cutting board, shred it, and then return it to the slow cooker.
• Remove Bay Leaves: Remove and discard the bay leaves before serving.
• Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as sour cream, shredded cheddar cheese, finely chopped onions, and fresh cilantro. Serve with tortilla chips for dipping, if desired.

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Notes

• Beef: Chuck roast is the best cut for chili because it becomes very tender when slow-cooked. You can also use other cuts of beef suitable for stewing.
• Onions and Celery: These vegetables form the base of the chili’s flavor.
• Jalapeños: For a milder chili, remove the seeds and membranes from the jalapeños before chopping. For a spicier chili, leave some or all of the seeds and membranes. Always wear gloves when handling jalapeños, and avoid touching your eyes.
• Cumin: This recipe calls for cumin seeds, which have a more intense flavor than ground cumin. If using ground cumin, use 2 teaspoons instead of 2 tablespoons of seeds. If using cumin seeds, you can toast them lightly in a dry skillet for a minute or two before adding them to the chili to enhance their flavor.
• Beef Broth: Use low-sodium beef broth to control the saltiness of the chili.
• Masa Harina: Masa harina is a type of corn flour that is used to thicken and add flavor to the chili. You can find it in the Latin American section of most grocery stores. If you can’t find it, you can substitute cornmeal or all-purpose flour, but the flavor and texture will be slightly different.
• Kidney Beans: You can substitute other types of beans, such as pinto beans or black beans.
• Serving Suggestions: This chili is delicious on its own or served with a variety of toppings.