The Ultimate Chili Recipe
Total Time
3 Hours
Prep Time
30 Minutes
Cook Time
2 Hours 30 Minutes
Rating
4.84 out of 5 stars
(307)
Ingredients
6 servings
- 2.5 pounds 85% lean ground beef
- 2 teaspoons salt
- ¾ teaspoon baking soda
- 2 tablespoons vegetable oil
- 1 large yellow onion (or 2 small), minced
- 4 cloves garlic, minced
- 1 red bell pepper, minced
- 2 tablespoons ancho chile powder
- 1 tablespoon chipotle chile powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon (optional, for a sweeter chili)
- 2 tablespoons cornmeal
- 3 cups beef broth
- 28 oz can crushed tomatoes
- ¼ cup tomato paste
- 1 tablespoon molasses, such as Grandma's Original (optional, for a sweeter chili)
- 1 tablespoon fresh lime juice, from 1 lime
- Cilantro, lime wedges, sour cream, cheese, scallions (optional for serving)
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Preparation
Step 1
In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined. Let the beef mixture sit on the counter for 20 minutes.
Step 2
In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes.
Step 3
Add the beef and increase the heat to high; cook, stirring with a wooden spoon to break the meat into ¼-inch pieces, until the beef is browned, 10 to 12 minutes. (The beef will release a lot of liquid -- do not drain it; you'll skim the fat off at the end.)
Step 4
Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using); cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
Step 5
Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses (if using); bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours.
Step 6
Skim any excess fat off the surface of the chili. Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, you can add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached.
Step 7
Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
Step 8
Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot.
Step 9
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Chef's notes
This chili recipe is my tried-and-true favorite—the best classic ground beef chili in my book. Hearty and packed with deep flavors, it has just the right amount of spicy kick to warm you up on a chilly day.
Whether you pair it with fluffy cornbread, serve it over cilantro lime rice, scoop it up with crunchy tortilla chips, or spoon it over baked potatoes, this chili always hits the spot.
It’s perfect for game days, casual gatherings, or simply when you need a cozy meal. Plus, it freezes beautifully, so go ahead and make a double batch!
