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! Originally published on October 24, 2018.
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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.
Best Chili Recipe Ingredients
See the recipe card below for the full ingredients and instructions!
- Stew beef (you’ll need 3-4 pounds of roughly chopped chuck roast or another stew beef of your choice)
- Salt and pepper
- Oil
- Onion, celery, and garlic
- Jalapeños
- Seasonings (chili powder, cayenne pepper, cumin seed, oregano, garlic powder, and brown sugar)
- Beef broth
- Masa harina
- Tomato paste
- Crushed tomatoes
- Kidney beans
- Bay leaves
- Garnishes (sour cream, shredded cheddar, finely chopped onions, cilantro, tortilla chips)
How to make the Best Chili Recipe Ever
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 chili, 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 the Best Chili Recipe in a slow cooker
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.
Best Chili Variations & Substitutions
- Make it vegetarian. Just leave out the meat and use veggie broth instead of beef broth. Add more beans or veggies if you like!
- Switch up the beans. Black beans, pinto beans, or a blend of different beans will work just as well.
- Add more veggies. Bulk your chili up by sautéing more veggies with the onion and celery. Add diced bell pepper, diced carrot, you name it.
- Swap the meat. Feel free to swap the chuck roast out for ground beef or another meat. Chicken or turkey are also great options. In my opinion, these don’t make the BEST chili, but your best chili and my best chili can be different ;-)
- Make it creamy. Make your chili into a creamy soup by adding a splash of half-and-half or heavy cream right before serving. You can also melt cheese directly into the soup to thicken it up and make it creamier.
How to serve 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
- This would go great on top of some baked potatoes, of course, too. I’ve got one recipe for Twice Baked Potatoes you could adapt to include this.
- Another option would be something fresh like My Favorite Coleslaw, this Easy Broccoli Bacon Salad, this Apple Gorgonzola Salad, or just a nice green garden salad.
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??)
P.S. Update! This will forever and always be my favorite chili, but I recently made a Quick and Easy Chili Recipe that you will also love! It’s got a secret ingredient that surprised me. And it’s way faster than this recipe. Sometimes you just gotta git ‘er done!
How to store Chili
Leftover chili will last in an airtight container in the fridge for up to 4 days. It can also be stored in the freezer for 3-4 months.
To reheat, thaw overnight in the fridge if frozen, then warm on low on the stove until heated through. Add a splash of broth to thin if needed.
World’s Best Chili FAQ
A soup can be classified as a chili if it’s made with tomatoes, meat, and beans seasoned with chili powder and other seasonings.
There are a couple of special ingredients I like to add to this chili to make it the best chili recipe ever. First, brown sugar. The sweetness of the sugar helps combat the acidity of the tomatoes and creates such great flavor. I also like to add a finely ground corn flour called masa harina. It’s optional, but adds a delicious corn flavor that you won’t find with other recipes!
The key to that classic chili flavor is the chili powder. But it doesn’t stop there. We’re flavoring our chili with a combination of chili powder, cayenne pepper, cumin seed, oregano, garlic powder, and a little bit of brown sugar which helps to offset the acidity of the tomatoes.
Yes! There are definitely authentic chili recipes that don’t contain beans (I’m lookin’ at you Texans). However, I love to add the beans to bulk it up and add more flavor and texture.
Let it simmer! Seriously. The longer the chili sits, the more the flavors from the seasonings release into the soup and the more all the delicious chili flavors meld together. The longer simmer time also allows the beef to get so tender.
Other easy dinner ideas you’ll enjoy
- 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!
- Sweet Potato Black Bean Chili from All Mindful Mom
- Sweet Chili Shrimp Tacos from Reluctant Entertainer
- White Bean Chicken Chili from Play Party Plan
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Best Chili Recipe
Ingredients
For the chili
- 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**
- 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
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.
Could this be made in a pressure cooker instead of a crocpot?
Hi Alex! I haven’t tested it but I’m sure it would work great!
A very nice recipe. What are your thoughts on leaving out the kidney beans? Plenty of onions yes , but I would like to use it on a hot dog roll.Thank you!!
Hi Robert! There are only 2 cans of beans so I think it would be just fine. I would use 4 pounds of meat as opposed to 3. Enjoy!
My husband said it’s the best chili I ever made – and that’s with almost 40 years of marriage and chili making! Â I did it on the stove top and let it simmer for 3 – 4 hours. Â Delicious!
That’s awesome Kim! I’m so glad it was a hit! 40years of chili making can’t be wrong!
It was good. But mine came out too watery and this recipe says two cans of kidney beans. I think I needed to put 5. With that much liquid in it.
Your kidney beans should be drained and rinsed
Looks and sounds quite interesting. I have been browsing the net for the BEST chili recipe since we will have a chili cook off. Could I make this with ground beef instead and how much would I use?
Hi Anna-Lena! You could definitely sub an equivalent amount of ground beef, but then I wouldn’t call it the best chili ;) just my opinion, the shredded beef is part of what makes it special!
Can this be all prepped the night before then then thrown in the base the next morning?
Hey Chelsea, yeah totally! Just get it all ready to go and then plug it in in the morning. Enjoy!
I was just curious if I could use roasted canned tomatoes instead of plain chopped tomatoes? I have made chili with the roasted before and it was really good.
Hi Darlene! Yeah you could totally use roasted tomatoes! the recipe calls for crushed tomatoes, which I’ve never seen roasted before, but I’m sure diced will work too. Let me know how it turns out!
Tip: You can store the extra Masa in the freezer if it’s not a normal staple in your kitchen. It will go rancid if you don’t use it in a reasonable time.Â
Great tip Kelli!! I’m going to put mine in the freezer right now! Thanks for commenting!
Thought this would be a perfect dish for our cold, rainy weather. Put it together on Sunday evening, let it cook for 10 hrs. on low overnight. Bad idea, as I could smell it cooking all night and had a hard time sleeping. It was a good thing that I was fasting before blood draw on Monday before going to work, or I would have been eating this chili in the wee hours. It was delicious. I did not add two jalapenos as my husband doesn’t like spicy, but wish I had. The beef was fall apart tender. I shredded some of the beef, but left most in larger chunks. Definitely a keeper.
Terry I can totally relate. I often cook things in the slow cooker overnight for the blog, because the morning is the best time to take pictures. But the smell is so distracting!! It can make it hard to sleep! I’m glad you made it though ;) And I’m so glad the chili was a hit, thank you so much for reviewing!
I made this for the first time yesterday for Halloween, my family loved it!!! Â My brother-in-law said it was the best he has ever had! Â
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!!
This looks so good! My only problem is why does some of the best chili makins have to have kidney beans? I love beans but I just cant hang with kidney beans at all! And I know, not one person who likes them so why?
Oh Cathryn you can use any bean you want! Pinto beans, black beans, white beans, navy beans! Or you can leave them out entirely if you’re not feeling it. Enjoy!
I liked the recipe until you added the beans
There are no beans in chiliÂ
I’ll keep looking for the best recipeÂ
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.Â
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 alreadyÂ
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!