Ultimate Slow Cooker Chili
The moment you walk into the kitchen and catch a whiff of this chili simmering away, you’ll know you’ve hit the jackpot. This isn’t your average chili—it’s a deep, rich, slow-cooked masterpiece made with shredded beef instead of ground, and a magical touch of masa harina that brings it all together. Every spoonful is packed with bold spices, hearty beans, and beef so tender it melts on your tongue. Perfect for cozy nights, game day, or feeding a hungry crowd—this chili will quickly become your new go-to recipe.
Quick Recipe Overview Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 30 mins | 8 hours | 8 hrs 30 mins | 12 | Easy | American | Fall/Winter |
Why You’ll Love This Recipe
- Incredibly tender beef: Using stew beef instead of ground gives the chili a rich, meaty texture and flavor that’s unforgettable.
- Flavor-packed spices: Chili powder, cumin seed, and oregano bring bold, toasty depth to every bite.
- Secret ingredient magic: Masa harina thickens the chili and adds a unique, subtle corn flavor that elevates everything.
- Simple, hands-off cooking: The slow cooker does the heavy lifting—just prep, set, and forget until it’s time to feast.
- Customizable toppings: Load it up with cheese, sour cream, onions, and cilantro for the ultimate chili bar experience.
Best Ever Shredded Beef Chili with Masa Harina
- Total Time: 8 hours 30 minutes
- Yield: 12 1x
Description
This slow-cooked shredded beef chili with masa harina is rich, flavorful, and perfect for cozy nights. It features tender chunks of chuck roast, bold spices, and a unique corn flavor from masa harina. Ideal for feeding a crowd or stocking your freezer.
Ingredients
- 3–4 pounds stew beef (chuck roast), chopped
- Salt, to taste
- Pepper, to taste
- Oil (for browning)
- 2 large onions, chopped
- 2 cups celery (4 stalks), chopped
- 6 cloves garlic, minced
- 2 jalapenos, seeded and chopped
- 1/4 cup chili powder
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons cumin seed (or ground cumin)
- 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, drained
- 3 bay leaves
- Sour cream (garnish)
- Shredded cheddar cheese (garnish)
- Chopped onions (garnish)
- Chopped cilantro (garnish)
- Tortilla chips (garnish)
Instructions
1. Pat beef dry and season generously with salt and pepper.
2. Heat oil in a skillet and sear beef in batches until browned on both sides. Transfer to slow cooker.
3. Add more oil if needed, then sauté onions and celery until softened, about 5 minutes.
4. Stir in garlic and jalapenos, cooking until fragrant.
5. Add chili powder, cayenne, cumin, oregano, garlic powder, and brown sugar. Stir and toast for 2 minutes.
6. Pour in beef broth and scrape pan. Slowly whisk in masa harina to avoid lumps.
7. Transfer mixture to slow cooker with seared beef.
8. Stir in tomato paste, crushed tomatoes, beans, and bay leaves.
9. Cover and cook on high for 6 hours or low for 8–10 hours, until beef is fork-tender.
10. Break beef apart or shred with forks. Serve hot with desired garnishes.
Notes
Use cumin seeds for deeper flavor; ground cumin also works great.
Masa harina adds both thickness and subtle corn flavor—highly recommended.
Chili is freezer-friendly and even better the next day.
Adjust jalapenos and cayenne to control spice level.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 535
- Sugar: 47
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 83
- Fiber: 22
- Protein: 44
- Cholesterol: 70
Ingredients List
- 3–4 pounds stew beef (chuck roast), chopped
- Salt, to taste
- Pepper, to taste
- Oil (for browning)
- 2 large onions, chopped
- 2 cups celery (4 stalks), chopped
- 6 cloves garlic, minced
- 2 jalapenos, seeded and chopped
- 1/4 cup chili powder
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons cumin seed (or ground cumin)
- 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, drained
- 3 bay leaves
- Sour cream, for garnish
- Shredded cheddar cheese, for garnish
- Chopped onions, for garnish
- Chopped cilantro, for garnish
- Tortilla chips, for garnish
Ingredient Tips Table
| Ingredient | Tip |
| Stew Beef | Look for well-marbled chuck roast and trim excess fat before chopping |
| Masa Harina | Adds authentic corn flavor and thickens the chili beautifully |
| Cumin Seed | Toast for extra flavor or substitute with ground cumin |
| Beef Broth | Use homemade or Better Than Bouillon for deeper, richer flavor |
| Jalapenos | Adjust quantity or remove seeds for milder heat |
Step-by-Step Instructions
- Prep the meat: Pat beef dry and season generously with salt and pepper.
- Brown the beef: Heat oil in a skillet and sear beef in batches until browned on both sides. Transfer to slow cooker.
- Sauté vegetables: Add more oil if needed, then sauté onions and celery until softened, about 5 minutes.
- Add garlic and jalapenos: Stir in garlic and jalapenos, cooking until fragrant.
- Toast the spices: Sprinkle in chili powder, cayenne, cumin, oregano, garlic powder, and brown sugar. Stir to coat and toast for 2 minutes.
- Deglaze and thicken: Pour in beef broth and scrape up browned bits. Slowly whisk in masa harina to avoid lumps.
- Combine in slow cooker: Transfer the mixture to the slow cooker with seared beef.
- Add remaining ingredients: Stir in tomato paste, crushed tomatoes, beans, and bay leaves.
- Slow cook: Cover and cook on high for 6 hours or low for 8–10 hours, until beef is fork-tender.
- Shred and serve: Break beef apart with a spoon or shred with forks, then serve hot with garnishes.
Helpful Tips
- Brown in batches: Avoid overcrowding the skillet to ensure a good sear.
- Spice to your taste: Leave out cayenne for mild heat or add more for spice lovers.
- Keep it chunky or smooth: Blend part of the chili if you prefer a smoother texture.
- Remove bay leaves before serving: They add flavor but aren’t pleasant to eat.
Expert Tips for the Best Results
- Use whole cumin seeds: They toast beautifully and add a nuttier flavor than ground cumin.
- Don’t skip the sear: It builds deep, caramelized flavor into the meat.
- Rest the chili: Let it sit on warm for 15 minutes before serving to deepen the flavor.
- Make extra: This chili freezes wonderfully and tastes even better the next day.
Recipe Variations
- Ground Beef Version: Use ground beef for quicker prep—still delicious and hearty.
- Vegetarian Chili: Swap beef for lentils or extra beans and add diced sweet potato.
- Smoky Chili: Add chopped chipotle peppers in adobo sauce for smoky depth.
- Instant Pot Chili: Use sauté function to brown beef and pressure cook on high for 45 minutes.
Make Ahead & Freezer Tips
Make it a day ahead—flavors only improve overnight. Store in fridge for up to 4 days. For freezer storage, cool completely, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on stovetop or in microwave with a splash of broth.
Serving Suggestions
Serve in deep bowls and top with shredded cheddar, sour cream, chopped onions, and cilantro. Pair with tortilla chips, warm cornbread, or a crusty baguette to soak up the delicious sauce. Add a side salad with lime vinaigrette for a refreshing contrast.
Pairing Ideas
This chili pairs beautifully with a bold red wine like Zinfandel or a hoppy IPA beer. For non-alcoholic options, try sparkling lime water or a fruity iced tea. Serve alongside cheesy cornbread muffins or jalapeno cheddar biscuits.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm gently in a saucepan over medium heat, stirring occasionally. Add broth if too thick. Microwave individual servings in 1-minute bursts, stirring between each until hot.
Frequently Asked Questions (FAQs)
Can I use ground beef instead of stew beef? Yes, ground beef works well—just brown and drain before adding to the slow cooker.
What is masa harina and do I need it? It’s a fine corn flour that adds thickness and authentic corn flavor. Optional but recommended.
How spicy is this chili? Moderate spice. Skip cayenne and remove jalapeno seeds for milder heat.
Can I cook this on the stovetop instead? Yes! Simmer covered for 2–3 hours, stirring occasionally, until beef is tender.
Does this chili freeze well? Absolutely. Freeze in portions and thaw overnight before reheating.
Can I make this ahead for a party? Yes, it’s even better the next day. Reheat on low and serve directly from the slow cooker.
Is this chili gluten-free? Yes, if using gluten-free beef broth and masa harina.
Nutrition Info Table + Disclaimer
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 cup | 535 | 44g | 83g | 10g | 22g | 47g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
If you’re looking for a hearty, flavor-loaded chili that breaks away from the ordinary, this slow-cooked shredded beef version is your new best friend. Make a batch, gather your favorite toppings, and dig in—you won’t be disappointed!