This Is the Chili Recipe to End All Chili Recipes
The recipe calls for cubes of beef chuck, which has a beefier flavor than ground beef. It's a tough cut from the shoulder, but after a few hours of stewing in the slow cooker, it becomes beautifully tender. There are also plenty of kidney beans (three cans!), so you're guaranteed to get a hearty mix of meat and beans in every spoonful. And unlike the process used for making many soups and stews, this recipe doesn't require a ton of chopping—the only real work is cutting the beef into 3/4-inch pieces and chopping an onion and some garlic. Canned tomatoes, tomato puree and tomato paste lend a nice acidity and complement the other ingredients nicely.
Then there are the spices: chili powder and cumin give the chili a touch of heat plus a warm, toasty flavor. This recipe also has two major flavor boosters: chopped chilies in adobo sauce, along with a spoonful of the sauce itself (for a smoky taste) as well as soy sauce (the secret weapon that gives a savory saltiness).
When it comes time to dig in, we love this chili in a bowl topped with shredded cheddar cheese, a dollop of sour cream, chopped red onion and a few cilantro leaves—but it's also tasty over nachos or even egg noodles. And, perhaps best of all, it freezes like a dream, so consider making a double batch (it'll keep for up to three months in an airtight container), for comfort food anytime you want it.
Get the recipe: Smoky Beef Chili