I've tried many chili recipes over the years, but making María’s Favorite Chili really stood out because of its rich depth of flavors and how perfectly it works in a Frito Pie. What I love most is starting with both chuck roast and ground beef, which adds a great texture and hearty base. Sautéing a mix of onions, bell peppers, poblano, and jalapeño peppers gives the chili a vibrant and slightly smoky heat that isn’t overwhelming — just right for people who appreciate a bit of spice. Using a multi-cooker or a Crockpot with extra functions makes this recipe easier because the chili simmers slowly for hours, allowing the flavors to meld beautifully and the beef to become tender. Adding a cornstarch slurry at the end to thicken it up is a smart tip to get the perfect consistency, especially when you want to ensure the chili holds well atop the Fritos and cheese. The combination of diced tomatoes, tomato sauce, and fire-roasted tomatoes creates a robust tomato base, and the beef broth elevates the savory notes further. Don’t rush the simmering — letting it cook low and slow really intensifies the taste. When assembling the Frito Pie, layering the chili with generous amounts of cheddar cheese — and then more cheese — is crucial. The melted cheese complements the spicy chili and crunchy Fritos for the ultimate comforting dish. This recipe has become a favorite for casual get-togethers or game days. The ingredients are pantry-friendly, and the step-by-step process is straightforward enough even for Chili newbies. If you enjoy a filling, flavorful chili that works perfectly as Frito Pie filling, give this a try. It’ll definitely be a new staple in your recipe rotation!