Chili Recipe

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This is the absolute BEST Chili Recipe ever (aka Chili con Carne). My chili is filled with shredded beef, tons of flavor, and is easy enough to make on the stove top or in the slow cooker! This isn’t your average chili, so be prepared to win your next chili cook off! This Is the BEST Chili Recipe Ever!
So like many of you we make chili a lot. It’s a staple in our house from September through March. It does get some play over the summer to serve up on hot dogs, or Frito Pie at a party, but chili just feels right during football season, don’t you agree? Finally after years in the making I truly believe this is the BEST chili recipe. It’s fairly simple, but it’s definitely unique in a lot of ways. I’m so excited to share this one with you and hope you make it soon!
What’s the Difference between Chili and Chili con Carne? Did you know this is actually Chili con Carne! “Chili ” is actually just the pepper, while Chili con Carne is a spicy beef stew…basically what we all know and love as just chili! Make sense?
What Makes This the BEST Chili Recipe?
We’ve tried countless recipes for chili over the years and have decided that the recipes that we have enjoyed the most have a few similarities. After narrowing down the reasons we like certain recipes made it easy to develop our own! Here’s what we decided make THE BEST chili! Chuck Roast. This is the biggest difference in my recipe than most. While ground beef chili recipes are great and really easy in a pinch to make, slow cooking chuck roast infuses the chili with tons of flavor, and makes the meat soft so you can shred it or chop. It really is a simple switch that packs a punch! No Chili Powder. I know, this might seem crazy, but quick chili recipes can depend on a lot of chili powder to give the flavor and some recipes really overdo it. The blend of seasonings I use in this recipe still give you that “chili” flavor without relying on chili powder! You certainly could use a little chili powder if you would like, but you don’t have to! Corn. This can absolutely be omitted if you really don’t like corn in your chili, but for us we love the sweet flavor and texture it gives! Tomato Paste. My recipe uses a combo of beef broth, crushed tomatoes and tomato paste instead of diced tomatoes. We found that we preferred a chili without chunks of tomatoes! Using tomato paste gives the chili a rich, deep flavor. Ingredients For My Chili Recipe: chuck roast salt and pepper olive oil red bell pepper onion garlic spices: cumin, garlic powder, oregano, smoked paprika, regular paprika, and cayenne pepper tomato paste beef broth crushed tomatoes kidney or black beans canned corn Do You Have To Use Chuck Roast?
Nope, you don’t have to! BUT I like to use it in this recipe because it’s marbled with fat which gives great flavor while also being tender after slow cooking. Also note that you can use just about any cut of Chuck Roast and it will be fine in this recipe: Chuck Shoulder, Chuck Eye Roast, or Top Chuck.
If your supermarket doesn’t have Chuck Roast you can use a few other cuts of meat in its place. Ideally you don’t want to use a cut that is too lean because you’ll lose that extra flavor from the fat and might take a little longer to get tender, but they will work in a pinch: Bottom Round Roast Bottom Eye Roast Rump Roast, Eye Round Roast Top Round Round Tip Roast English Roast Pot Roast How To Make Chili (Stove Top Instructions)
I’m going to share a simplified version of the steps here, but for the full recipe, scroll down to the bottom of the page to the recipe card. This is a pretty simple recipe, it just has a decent amount of ingredients (most being spices) that might seem overwhelming. Don’t worry!! It’s easy! Season the meat with salt and pepper. Trim the excess fat off of the chuck roast, but leave it in 3 – 4 inch chunks. You will be shredding it after it’s tender, so this is fine! Heat a large Dutch Oven over medium-high heat and brown the meat. This adds flavor! Transfer the meat to a plate while you cook your veggies! Add a little oil to the hot pot and cook the onions and peppers until they are soft. Add in the garlic and cook for just a minute, then add your tomato paste, broth, and scrape up all the brown bits in the pan…MORE flavor! Add the meat back into the pot along with the crushed tomatoes and spices. Bring the mixture to a boil, reduce the heat and cook for about 2 hours uncover…