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.
Ingredients
Scale
- 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
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.
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.