Ingredients
Scale
- 3–4 pounds chuck roast, roughly chopped into stew-sized pieces
- Generous salt, to taste
- Generous pepper, to taste
- Oil, for browning the meat
- 2 large onions, chopped
- 2 cups celery, chopped (about 4 stalks)
- 6 cloves garlic, smashed and minced
- 2 jalapeños, seeded and chopped
- 1/4 cup chili powder
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons cumin seeds (or ground cumin)
- 1 tablespoon dried 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-ounce) can crushed tomatoes
- 2 (15-ounce) cans kidney beans, drained
- 3 bay leaves
- Toppings: sour cream, shredded cheddar cheese, finely chopped onions, cilantro, tortilla chips
Instructions
- Pat the beef dry and season generously with salt and pepper.
- Heat oil in a skillet and brown the beef in batches until golden.
- In the same skillet, sauté onions and celery for about 5 minutes.
- Add garlic, jalapeños, spices, and brown sugar; cook for a few minutes.
- Deglaze with beef broth, stir in masa harina until smooth.
- Transfer this mixture to a slow cooker and add remaining ingredients.
- Set the slow cooker to high for 6 hours or low for 8-10 hours.
- Once done, shred the beef for a uniform texture.
- Serve hot with desired toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Searing the beef is crucial for depth of flavor.
Feel free to adjust spices to your heat preference.
Letting the chili sit for an hour after cooking can enhance its flavors.
- Prep Time: 20 minutes
- Cook Time: 6-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 24
- Cholesterol: 80