The Best Chili Recipe I’ve Ever Made (Slow Cooker)
The best chili recipe ever to come from my kitchen, guys! I know, I know, it’s a huge claim. I think I’m picky about chili. This recipe has 2 things that make it unique: tender, fall-apart shredded beef instead of ground beef, and Mexican Masa Harina. The smell of this chili simmering may actually knock you out. Try it with my favorite Cornbread recipe!
One of my food blog friends Denise from Sweet Peas and Saffron mentioned on Instagram the other day that she’s been practicing intermittent fasting, and has seen great results. She lost all her baby weight! She eats ice cream every day!
I still haven’t lost all my baby weight, and the baby is now two. Is this the part where you tell me that my baby is not a baby anymore, and also my baby weight is now just weight? Like, the regular kind??
So intermittent fasting sounds like a great idea, right?? I mean it’s all down to calorie intake. Just don’t eat past 8pm, and don’t eat before noon. Easy peasy! I’m not a huge breakfast person anyway, and usually end up eating a very late brunch-ish meal once the kids are off to school anyway.
Well let me tell you, guys. There is NOTHING that will make you hungrier in the morning for some bacon and eggs and maybe some pancakes too, than telling yourself that you can’t eat until noon every day.
The inevitable and unfortunate result of denying myself breakfast is that by 10am the first thing of the day I am craving is not bacon and eggs. It’s the leftover cookies from my photo shoot yesterday. (What? No, you’re addicted to sugar.) They are killing me, guys. (It’s a new recipe; well, a riff on an old recipe. I added white chocolate and cranberries to these Texas Cowboy Cookies. I am SUPER excited to share them with you! (UPDATE: here is the recipe for White Chocolate Cranberry Cookies!)
Maybe if I had this chili waiting for me every day, I could wait until noon? YES. See this chili is solving all of my life’s problems.
How to make chili
There are two things that make the best chili recipe especially unique: we are using super tender, fall apart, melt-in-your-mouth beef. This chili is too good for ground beef. Now don’t get me wrong, I’m a girl who loves her ground beef. I’m low brow like that. (How about this Chili Mac and Cheese Recipe made with ground beef? Or these Cheeseburger Egg Rolls?? YUM.) But I’m telling you, shredded tender beef makes for some AMAZING chili. It lends the perfect beefy flavor and after simmering in the slow cooker all day it is super tender and completely irresistible:
Just look at all that beefy beefiness.
The second thing that makes this the best chili recipe is that we are stirring in some Masa Harina. Masa Harina is very finely ground corn flour, infused with lime. It’s what they use to make corn tortillas. I LOVE adding it to Mexican soups and chilis. (Like this Chicken Enchilada Soup. I need to reshoot that recipe and share it again! The world needs to know! Seriously, if you buy Masa Harina to make this chilli, add this soup to your menu, you will not regret it.)
Technically you can skip the Masa Harina. It will still be great chili. But that corny flavor lends itself so well to beefy chili (why do you think we all love cornbread with our chili?) that I highly recommend adding it. (How many more times do you think I can work in the words beefy and corny?
How to make chili in a crock pot
One way to turn a regular chili recipe into the best chili recipe is to SIMMER. Long hours over low heat brings out all that flavor and gives the ingredients time to marry. That means it is perfect for the slow cooker, and perfect even for making ahead of time. If you make it a few days before you need it and let it sit in the fridge, the flavor is only going to intensify and be even more delicious. Obviously it’s also amazing straight out of the crock pot after 8 hours on low. This is also a great meal to freeze for later, just toss it in a ziplock.
What goes with Chili
You really can’t go wrong with a bowlful of chili and some Sweet and Moist Honey Cornbread! << (my favorite cornbread recipe ever.) It’s a match made in heaven!
If you are not into cornbread, here are some other ideas to serve with your chili:
- Garlic and Rosemary Skillet Bread
- Ultra Flaky Buttermilk Biscuits
- Sweet Corn Casserole
- Literally the Best Mac and Cheese I’ve Ever Had
- One Hour Yeast Rolls
- Apple Gorgonzola Salad, for something fresh!
Also, my husband told me recently that on Fridays in the cafeteria at his elementary school, they always served chili and cinnamon rolls. Like, apparently that’s a thing?? Have you heard of this?? Here’s a One Hour Cinnamon Rolls recipe you could try, if you’re into Montana school lunches.
Do you guys make chili around Halloween every year? My church always has a harvest festival with a chili and cornbread cook off. It’s just classic! It is the perfect meal for Halloween night. A valiant attempt to fill yourself up with some stick-to-your-ribs food before you make yourself sick eating your kids candy. (What? Only me??)
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One year ago: Apple Cider Roasted Carrots with Plums
Four years ago: 10 Crock Pot Recipes for Halloween Night
Seven years ago: Brown Butter Pumpkin Cupcakes with Maple Pecan Frosting
The Best Chili Recipe I've Ever Made (Slow Cooker)
10-12 adjust servingsThe best chili recipe ever to come from my kitchen, guys! I know, I know, it's a huge claim. I think I'm picky about chili. This recipe has 2 things that make it unique: tender, fall-apart shredded beef instead of ground beef, and Mexican Masa Harina. The smell of this chili simmering may actually knock you out.
Ingredients
For the chili
- 3-4 pounds stew beef (roughly chopped chuck roast)
- generous salt
- generous pepper
- oil, for browning meat
- 2 very 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**
- 1 tablespoon oregano
- 1 and 1/2 teaspoons garlic powder
- 1 tablespoon brown sugar
- 4 cups beef broth***
- 1/4 cup masa harina****
- 2 tablespoons tomato paste
- 1 (28 ounce can) crushed tomatoes
- 2 (15 ounce) cans kidney beans
- 3 bay leaves
To garnish
- sour cream
- shredded cheddar cheese
- finely chopped onions
- cilantro, chopped
- tortilla chips
Instructions
- Begin by browning the meat. Dry off the beef with paper towels if it is very wet. Sprinkle all over with a generous amount of salt and pepper.
- Heat a large, high sided skillet over medium high heat. Add about 1 tablespoon oil and swirl to coat.
- Brown the meat in batches. Place each piece in the skillet with about an inch of space around it. Do not crowd the meat or they will steam each other, which will not give you that sear you are going for. Sear=flavor! After 1-2 minutes, when it is nice and brown on the bottom, use tongs to flip each piece of beef. Sear the other side for another 1 minute or so, until brown.
- Remove the beef to a large crock pot. Continue searing the rest of the beef, adding more oil to the pan as necessary. Adjust the heat lower if the pan starts to get black on the bottom, but keep it above medium.
- Once all the beef is seared, add more oil to the pan if there is not enough, you need about a tablespoon. Add the chopped onion and celery. (Turn the heat off and remove the pan from the heat if your veggies are not chopped yet.
- 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.
- Add 6 cloves of minced garlic and 2 chopped jalapenos.
- Add chili powder, cayenne pepper, cumin seed (or powder), oregano, garlic powder, and brown sugar.
- Stir it all together and let the spices toast into the veggies for a couple minutes.
- Add the beef broth and scrape up the bottom of the pan.
- Slowly pour in 1/4 cup of masa harina, stirring constantly. Break up any lumps right away.
- Pour the mixture into the crock pot.
- Add 2 tablespoons tomato paste, the can of crushed tomatoes, 2 cans of drained kidney beans, and 3 bay leaves to the crock pot. Stir it all together.
- 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.
- When it's time to eat, use a wooden spoon to break up the chunks of beef. Or you could remove it to a plate and shred with a fork, then return to the pot.
- Serve with sour cream, cheddar cheese, finely chopped onions, and cilantro.
by The Food Charlatan
Serve this chili with Sweet and Moist Honey Cornbread! It’s the best combo ever!
You will love these other easy dinner ideas!
Chili Mac and Cheese recipe (30 minute dinner!) << this is so fast and SO GOOD!!
Cream Cheese Chicken Chili << this is an open-the-can-and-dump chili, and it’s delicious. How can you say no to cream cheese??
Chipotle Chili with Steak << another chili recipe with steak instead of ground beef! I’m telling you it’s so good!
Other chili recipes that are to die for!
Sweet Potato Black Bean Chili from All Mindful Mom
Sweet Chili Shrimp Tacos from Reluctant Entertainer
Chili Dip from A Family Feast
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I made this for the first time yesterday for Halloween, my family loved it!!! My brother-in-law said it was the best he has ever had!
That is awesome Karen! I’m so happy to hear it was a hit! Now we can be the Karen’s in our family with the best chili ;) Thanks so much for commenting!
Can you cook this slow and low in the oven? I can’t find my crockpot anywhere!! Or can I cook it in a pressure cooker?!
Hi Kyra! I would just do it on the stove top! Remove the seared beef to a plate, and don’t transfer everything to your crock. Just add everything to your stock pot, add the beef back in with the other stuff in step 13, and bring it all to a boil on high. Then turn it down to a low simmer (bubbling gently) and let it go for at LEAST 2 hours, 3-4 would be even better. you will have to stick around to stir every now and then. keep the lid on and vented (tilted) so that it doesn’t all evaporate. Add more beef broth if it gets too thick. It’s done when you can break up the meat with a wooden spoon. Enjoy!!
I liked the recipe until you added the beans
There are no beans in chili
I’ll keep looking for the best recipe
Hey Bob! I’m guessing you are from Texas or elsewhere in the south :) Me and the rest of America like beans in our chili. You made me curious and I looked up some recipes for legit Texas Chili. Maybe I’ll post a version of that next! You also might be interested in this Tejano Carne Guisada, which is a very similar cooking method to Texas chili. (Not the same flavors, there is no chili in the recipe). It’s really good, I got the recipe from my sister who married a Texan.
When adding the mass harina do you add it with all the vegetables with the beef broth ?
Hi Michelle! You add it in step 11, after the beef broth. Enjoy!
Delicious! Next time I will add more beans though. The ratio was a bit off to me. I did use two roasts though so maybe it was more meat than what the recipe called for.
Hey there, I’m so glad you liked it! Good tip to add more beans if you are upping the meat level. Thanks for commenting!!
I have this in my crockpot right now, it’s only bed in a few hours so far but I had a wee taste and it tastes amazing already
So happy to hear that Gillian! Love a good chili!
This sounds great I’ll make this today for the football party with some garlic and jalapeno corn bread. I love using Masa Harina in most Tex Mex type food.
I have a Chile recipe that uses cocoa powder you ought to look up…
Thanks
This would be amazing with some savory cornbread. Can I come to your party?? ;) Good idea adding masa to all your tex mex dishes, I should start throwing it in to more stuff too! And I’ve never tried cocoa in chili, but I have heard of it, I bet it adds great depth, just like in a good Mexican Mole. yum!
Hi! Would you recommend cooking this on the stovetop if I don’t have access to a slow cooker? And if so, then how long would you suggest? Also, I am wondering where I can get the masa harina? Thank you! :)
Hi Miriam! Masa Harina can be found in a Latin market or in the Hispanic foods section at the grocery store.
Follow the recipe through step 11, and then continue with step 13. Add all the other ingredients to the pot and bring to a boil. Lower to a simmer and let it simmer for about an hour or two.
This is THE best chili I’ve ever made. It might be the best anything I’ve ever made. I used tri-tip, added an extra tablespoon of brown sugar, and garnished with cilantro and Mexican cheese mix. Amazing. I might use a little less broth next time though to thicken it up. But then again, it got rave reviews at a chili cook-off, so maybe it’s perfect as it is.
Dude what! Tri tip! Talk about stepping it up a notch. yum. I’m so glad the recipe was a hit! Thanks for sharing a review!
As others, I’ve tried many chili recipes, but I will never need to search again. This is hands down the best chili I’ve ever made. Great seasonings, texture and just the best. I wouldn’t change a thing!
I’m so happy the search is over Carol! That is the best when you find a recipe you truly love. Thanks so much for reviewing!!
Montana girl! Of course you eat cinnamon rolls with chili! Its delicious!
Haha Alyssa!!! This made me laugh! You know where it’s at!! ;)
I have ALWAYS made great chili…but this recipe was a game changer! Hands down, the best chili I’ve ever tasted! Made it for a church function, doubled the meat and beans and nearly every bite was eaten! Rich, hearty and soul-warming!
I’m so happy to hear that Coni! I have NOT always been a great chili maker, so I’m just so happy that I have this recipe now, because it’s seriously the best! Thank you for reviewing :)
Great recipe. I add smoked paprika. 1-2 Tbsp.
That sounds delicious Camilla! Great idea, thanks for the tip!
Once again, this is not an exaggeration…it is the BEST chili ever. Made it last night, admittedly I cursed browning the meat at 10 PM, but this morning, the most wonderful chili of my life.
Good things come to those who stay up late slaving over dinner! ;) So glad you liked it Linda, thanks for reviewing!
I substantially used from this recipe, except that I substituted “Better Than Bouillon”‘s beef base with “Better Than Bouillon”‘s *chili* base. It probably wasn’t a product back when this recipe was posted. And, no, it doesn’t relieve you of the responsibilty to include the other ingredients (chili powder, cumin, oregano, etc.), but it does allow you a great deal of latitude. If the base alone suits you, then so be it — that’s your meal, I guess… But it does add a depth of flavor that enhances whatever else you do with it. I’m incapable of judging what I do in the kitchen; I rely on my wife to tell me whether it’s a hit or a miss. This one was a grand slam. Masa harina is an absolute MUST, IMHO. Hats off to ya, Karen! That pot was clean as a whistle after two days. Nothing at all left behind to freeze.
Darryl!! I didn’t even know Better than Bouillon made a chili base!!! I cannot wait to try this! Sounds amazing!!! I bet it deepens the flavor even more. Thanks so much for commenting! Can’t wait to experiment!
Is a 5 quart slow cooker too small for this recipe?
Hey Julie! I have a 6 quart slow cooker and it was pretty full. You could try it but you might have to leave out a can of something or other.
Hello. And thank you. This chili recipe looks great. However, I’m at a loss as to which chile powder to use. I have Ancho, Guajillo, and Arbol in my pantry. Have you used any of these? I listed them in ascending heat order. Even the stock chile powders at the store vary greatly in taste and spicyness. Do you have a recommendation?
Thank you
Hi TC! Here is the chili powder I used. It is very mild.
But honestly, I think you can use whatever kind you like! Let me know how it goes!
So my childhood schools also served cinnamon rolls with chili – I think of it as odd now, but loved it then! Pinning this deliciousness!
I mean what kid is going to say no to that?? haha!!
Dollar Tree sells the Masa Harina! Woo HOO!
Can’t wait to make this!
Oh really?? Good tip Nini, thank you!! I had no idea
Chili with cinnamon rolls is also a Nebraska thing! Thanks for the inspiring recipe. Can’t wait to try this week!
Nebraska too!! You guys are crazy!! ;) haha! I think it’s so funny!! you better make some cinnamon rolls this week too Polly :) Hope you love the chili!
Glad I’m not the only Nebraskan that eats cinnamon rolls with chili! Looks so good! Can’t wait to try.
It’s the Nebraskan way, I guess, Tonja! Haha! I love it! Enjoy :)
Toast the cumin seeds in a skillet for more flavor.
Great idea Dee! That’s why I added it with the onions and celery before any liquid, to hopefully get some toasting action going on:) but if you did it separately in a small dry skillet, it would bring out the flavor even more! Thanks for the tip!
Chili “kits” used to come with a packet of masa mix. Its addition makes a big difference for the better.
Chili kits!! I didn’t even know they made those! awesome. The masa makes a huge difference!! Thanks Sete!