The Ultimate Chili Recipe
This post may contain affiliate links. Read my full disclosure policy.
Prepping for game day or seeking warmth on a cool day? Give my chili recipe a whirl—it’s everything a classic beef chili should be and more.
This chili recipe is my tried-and-true favorite—to me, it’s the very best version of a classic ground beef chili. Hearty and brimming with deep flavors, it delivers just the right spicy kick to chase away the chill. Whether paired with fluffy cornbread, spooned over cilantro lime rice, or served with crunchy tortilla chips for scooping, this chili never fails to please. It’s perfect for game days, casual get-togethers, or just a comforting meal on a cold day. Plus, it freezes beautifully, so consider making a double batch to stash some away for another day.
Table of Contents
“We’re Texans and love your chili! It is so well flavored without being hot…Thank you for another great recipe!”
Chili Recipe Ingredients
- Ground Beef: Provides the hearty meaty base for the chili. Opt for 85% lean; the fat enriches the meat, enhancing the dish’s overall flavor and texture. And don’t stress about the fat—post-cooking, it’s easy to skim off any excess.
- Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent. Also accelerates browning, resulting in a more flavorful, tender chili.
- Onion, Garlic, Red Bell Pepper: Forms the aromatic base of the chili.
- Spices and Herbs (ancho chile powder, chipotle chile powder, ground cumin, oregano, ground coriander, smoked paprika, cinnamon): Gives the chili its distinctive flavor and heat.
- Cornmeal: Acts as a thickening agent.
- Beef Broth: Provides liquid and enhances the beefy flavor of the chili.
- Crushed Tomatoes and Tomato Paste: Adds a rich tomato flavor and contributes to the chili’s thick texture.
- Molasses: Offers a touch of sweetness to balance the heat and spices.
- Lime Juice: Adds a hint of acidity and brightness to the chili’s flavor profile.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the ground beef, salt, baking soda, and water in a large bowl. Using your hands, mix until evenly combined. Let the beef mixture sit for 20 minutes. The baking soda raises the pH of the meat, helping to lock in moisture and accelerate browning.
Meanwhile, chop the veggies. I use a food processor to speed this up, but it’s fine to chop by hand too.
In a large pot over medium heat, heat the oil and add the onions, garlic, and red pepper. Cook, stirring frequently, until softened, 4 to 6 minutes.
Add the beef and increase the heat to high. Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes.
The beef will release a lot of fat and liquid — do not drain it; you’ll skim the fat off at the end. 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. Add the cornmeal, beef broth, crushed tomatoes, tomato paste, and molasses (if using).
Bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours. Skim any excess fat off of the surface of the chili — there will be quite a bit.
Stir in the lime juice, then taste and adjust seasoning, if necessary. Serve with accompaniments and enjoy!
Frequently Asked Questions
Yes, you can absolutely add beans to your chili if you like them. Common choices are kidney beans, pinto beans, or black beans. Simply rinse and drain canned beans before adding them to the chili during the last half hour of cooking. Beans not only add a hearty texture but also increase the fiber content of your chili, making it even more filling and nutritious.
This recipe has a medium spice level. You can easily adjust the spiciness of the chili to suit your preference. If you like it milder, reduce the amount of chipotle chili powder. To make it spicier, add cayenne pepper or add hot sauce to taste.
Absolutely! Chili actually tastes better the next day as the flavors have had time to meld. You can make a big batch, store it in the refrigerator for up to 3 days, and reheat it when you’re ready to enjoy.
Yes, chili freezes beautifully. Store it in an airtight container in the freezer for up to 3 months. Before serving, defrost it in the refrigerator overnight.
You May Also Like
Video Tutorial
The Ultimate Chili Recipe
Prepping for game day or seeking warmth on a cool day? Give my chili recipe a whirl—it’s everything a classic beef chili should be and more.
Ingredients
- 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
- 1 (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
For Serving (optional)
- Cilantro, lime wedges, sour cream, cheese, scallions
Instructions
- 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.
- 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. Add the beef and increase the heat to high; cook, stirring with 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.)
- 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.
- 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.
- Skim any excess fat off the surface of the chili. (There will be quite a bit; don't worry about getting all of it, as it adds flavor.) 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.
- Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
- 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.
Pair with
Nutrition Information
Powered by 
- Per serving (6 servings)
- Calories: 655
- Fat: 44 g
- Saturated fat: 15 g
- Carbohydrates: 28 g
- Sugar: 15 g
- Fiber: 5 g
- Protein: 39 g
- Sodium: 1711 mg
- Cholesterol: 134 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is my favorite chili recipe. I’ve made it 3 times. The first time I made it as written. My family likes it best when I omit the cinnamon. I also add a can of pinto beans and dark red kidney beans (both drained and rinsed) and use regular chili powder. Great recipe! Thank you!
I made this chili tonight. I really liked the idea of using the food processor to mince the veggies. I added some kidney beans to the mix and paired the chili with cornbread. Delicious! Thank you for sharing this one.
I just saw Heather’s review below. Looks like she and I were on the same wavelength tonight. 🙂 I forgot to mention tenderizing the meat worked incredibly well. Definitely will use that trick again sometime.
This chili is so good! I’ve tried many different recipes and they never seem to have enough flavor. This one has the depth of flavor I’ve been looking for. It also has that nice chili texture, not too thin like some others I’ve tried. I loved the idea of putting the peppers, onions, and garlic in the food processor because my kids usually pick out onions and peppers. This way they just ate the whole bowl and everyone liked it! Finally! I did add a can of red beans because I like beans in chili. I’ll definitely be making this again! Thank you!!
This is my go-to recipe when I want quick chili. It’s the right balance of flavor and labor (even for a weeknight!), and the addition of baking soda to the ground beef is inspired.
However, if I’ve got a couple extra minutes and want to take the chili game to the next level, I like to ditch the dried spices (mine are too often not fresh enough anyway!) for dried whole chilies. I toast a combination of Pasilla, New Mexico, or California chilies, seed and slice them, then rehydrate with a little chicken broth and some umami boosters (like soy sauce, tomato paste, etc.). A quick spin in the blender yields a rich paste that makes an even better base for the rest of the chili.
However, the recipe as-is certainly requires fewer dishes and still tastes great, so it all depends on my needs for the night… 😉
Hi Jenn!
Would I be able to substitute a chipotle pepper in adobo for the dried chipotle? If so, How much woyld you recommend adding? Thanks!
Sure, Yvonne – I’d go with one and you could always add more at the end to increase the heat, if you like.
Hi Jenn!
I plan on making this and wanted to know if it would still have a great taste if I omitted the chilis altogether and used regular paprika (its extremely difficult to find smoked where I live)?
Hi Sarah, you have a couple options if it’s hard for you to find the chipotle and ancho chile powders; you could just use regular chili powder, or even canned chipotle peppers in adobo. Hope you enjoy!
This chili was excellent! I’m from Australia and used ground roo instead of beef…very lean so definitely no fat to skim off. I have never heard of mixing baking soda in but will definitely use that tip for other roo recipes. As a matter of taste I left out the molasses, and I also cut the veggies chunky as we prefer them that way. I mixed all the spices together and added them to the veggie mixture and sauted for a couple of minutes before adding the meat. I also added a mixture of beans in the last half hour. Melted cheese on corn chips and served with gauc. So yummy, thank you!
I have a quick question- I made this but realize it’s going to be too spicy for most of my family. Is there anything I can do to tone down the heat now that it’s already done? I was thinking to add beans and serve over rice? Thanks!
Hi Sara, That’s exactly what I would recommend. Hope everyone enjoys it!
Over mashed potatoes is very good, too.
I live in a country where it’s really hard to find ground beef. If I substitute ground pork, should I still use the tenderizing method with baking soda? Or is pork different enough that it wouldn’t work?
Hi Katie, You can skip that step with pork. Please let me know how it turns out!
This is an amazing chili recipe! I’ve made it several times including trading out the beef for turkey when we wanted something a little healthier. I add a generous dash of cayenne since my family loves spicy! Along with black and kidney beans and it’s a perfect chunkiness and consistency. Definitely a recipe to keep!
Has become my go-to chili recipe. Sooo good!
Just delicious! I didn’t find the recipe to be sweet, just flavourful with a lovely woody undertone. I’m not usually a fan of chili, but made this as my husband loves chili (and what better meal during a snow storm in Maine); I loved it! Hubbie is especially thrilled, as this was his most favourite chili ever (and that’s saying something!) and I will most definitely be making it more frequently, as I was relishing each bite! Loved throwing all the veggies in the food processor, made preparation super quick and easy, meat just melted in the mouth, and lined up all the herbs ready to fire in the pot! Again, thank you for yet another winner of a recipe!
Why the baking soda?
Hi Stephanie, The baking soda raises the pH of the meat, helping to lock in moisture and accelerate browning (which helps make it very tender). Enjoy!
After I tasted this chill, I immediately ripped up my previous recipe and put this in its place. It is so so good. The spice combination is just perfect. A must try. Thanks for such a wonderful recipe!
Had this for dinner tonight. Tasted great. Wife and I are not too big on spicy foods so I reduced the chipotle chili pepper to 1 teaspoon. I would advise anyone making this to have all your ingredients out in advance. Get the spices all measured out and in a small bowl ready to add. Also, have the onion, red pepper and garlic all sliced up and ready to add. There isn’t enough time to do those things while the meat is cooking. Local store only had 80 and 90% lean ground beef so went with the 80 and skimmed a lot of fat off it. Still came out great.
Thank you for sharing this delicious Beef Chilli recipe! I have been searching for a recipe like this for a very long time and knew that I could rely on you to post an amazing recipe that my whole family would love!! I followed the recipe exactly with the only addition of a can of red kidney beans. I will be making this chilli again very soon and will not be making any substitutions or changes. I served the chilli over rice with corn chips on the side and everyone enjoyed it so much they came back for seconds! Using the baking soda and salt made a big difference to the beef, I loved how the meat turned into little meatballs! Do you think this recipe would work with ground chicken as a different option to the beef?! Thanks again!!
Hi Marilyn, so glad your family enjoyed the chili! Yes, you can use ground chicken here– if you do, need to use the baking soda but don’t omit the salt (just add with the other spices). I’d love to hear how it turns out with chicken!
This chili is delicious — and a perfect party recipe! I was astonished at what a difference it made to tenderize the meat beforehand: the texture was silky smooth. (BTW, I used 80/20 ground beef because our grocery store only sells 90/10 or 80/20, and I thought the higher fat option would work better.) Since no one in my family cares for overly spicy chili, I went easy on the chipotle chili powder — and the combination of the other spices was just lovely. Towards the end of cooking I added one can of red kidney beans and actually wished I hadn’t. I like beans, but I thought they distracted a bit from the sweet, slightly complex taste of the beef/spice/tomato combination — so what I will do the next time is to warm up some beans and put them on the side. Chopped avocado and a little grated cheddar and Monterey Jack cheese on top were nice additions. On the side I served the pumpkin cornbread muffins whose recipe is on this site; the muffins are yummy, but I think I prefer something with a little more crunch (e.g., corn chips) on the side.
Absolutely delicious! My family loved it.
Can I use the baking soda solution on chop meat when I am making a Bolognese sauce.
It worked so well on the chili. Great, great chili recipe.
Also as a thickening agent, can cornmeal be used on other recipes instead of flour or cornstarch.
Yes and yes :).
This really is the best ground beef chili I have ever had. It comes on somewhat sweet initially, but then the overall blend of spices and flavors come in followed by some nice heat. I did not have a lime, but it was perfect to us. The ground beef was very tender too. I cooked the vegetables & the beef, added the spice mix and cooked that as in the recipe. Then threw all ingredients in a crock pot & into the fridge overnight. In the morning I set it on low for 6 hours. I did add a can of rinsed dark red beans during the last half hour. We served it over rice, topped with shredded sharp cheddar and sour cream and a square of cornbread on the side.
Haven’t made this yet, but the recipe prompted a question 🙂 I see recipes all the time that tell you to add (like this one) an ingredient like 1/4 t of cinnamon. My question is whether or not that tiny amount of spice is even noticeable in the final product. If you made the recipe with and without it and did a blind tasting, could anyone tell the difference? Just something I’ve always wondered 🙂
Hi John, Great question. Cinnamon is a strong spice that not everyone loves in savory dishes so I don’t use a lot. A little bit adds background warmth to the chili but you can’t really taste it as an individual flavor. I don’t think it would stand out in a blind tasting, but to me that’s a good thing. If you could identify it, that might mean it’s overpowering the other flavors. In general, I go for a balance of flavors with recipes like this. That said, one of my girlfriends made this dish and told me she doubled the cinnamon since she loves that flavor — so always feel free to adjust the spices to your liking. Maybe just wait to the end so that you can adjust to taste.
Disappointing. Sweet and no flavor
Hi Kathy,
Did you skip any steps ? I’ve made this chili many times but with all recipes, I have to follow them exactly or else they don’t turn out right. Then once I get it a few times, I make adjustments if I want to. For this recipe, I have no complaints , I think it’s really rich and flavorful, but I’ve decided to just buy a chili packet of spices and then add the cinnamon, and it comes out great. Hope you give it another try and good luck. 🙂
– Jessica
I have a family member that cannot eat beans so I was thrilled to come across your recipe! Our son has been so hungry for chili and this recipe hit the spot. It is so flavorful and hearty and is good just the way it is. Also a side of pasta, cheese and onions gets along nicely with it too.
Oh, Jenn! BEST CHILI EVER! Had company for Super bowl and this was FABULOUS! I made it the day before almost exactly as your recipe stated. I did not have coriander or Chipotle chili powder and since we like a mild chili it was perfect! I did add a can of black beans and a can of garbanzo beans, rinsed and drained. Super yummy! Adding the beans also stretches the servings to 8.
Served it with the sides you suggested. It was a FEAST! I’ve tried at least 25 of your recipes and they are always excellent! For almost two years I check your recipes first and seldom stray. Thank you so much for all you do to create, adapt and share your kitchen creations. It’s totally revived my joy for cooking!
I thought I had the best chili ever. Well, I don’t, Jenn does. It was a very big hit with my husband and friends. It’s a bit involved but, believe me, worth it. Had to buy molasses and smoked paprika and glad I did as it made a difference. Also, Jenn mentioned two different chili ingredients that I couldn’t find so I used regular chili. I also used the juice of almost a whole lime instead of a tablespoon. Great recipe Jenn. Thanks so much.
Can in use canned chipotle in adobo and make my own ancho chili sauce to add to the mixture? Also, fresh herbs? Not a huge fan of dry spices. I try to use fresh ingredients as much as I can.
Hi Alex, You can use canned chipotle peppers in place of the chipotle chili powder and ancho chili powder, cilantro in place of coriander and fresh oregano instead of dried. You can omit the smoked paprika but you’ll need to use cumin – there’s no fresh sub for that. Hope you enjoy!
i made the chili yesterday for tonight’s dinner. It was soooo good!
Hubbycommented that it was the best chili he ever had. I did add a can of black beans since we like them. Many thanks for this recipe!
Your recipe call for vegetable oil, but the picture of ingredients shows canola oil. Can either be used for this recipe?
Either is fine, SV. Hope you enjoy it!
I made this for the Super Bowl and it was delicious. It was just a little sweet on the front end but had nice heat on the back end.
This is the best chili I’ve ever made! The spice combination is fantastic! It has just the right amount of heat for my family’s tastes.
Are you sure about the carbohydrate count per serving?? I am on a low carb diet and this seemed like a great recipe, but then I saw the carb count and wondered where the carbs are coming from, the 2 tbs molasses? no the 2 tbs cornmeal, not really… please clarify if you can.
Hi Noelle, Because I’m not a nutritionist, I use an online tool to calculate the nutritional information for the blog. When I plugged in the ingredients for this recipe, those were the results. I agree that the carb count sounds a bit high, but I just double-checked it and am getting the same numbers. I assume the combination of the cornmeal, crushed tomatoes, tomato paste and molasses all contribute to the number. Hope you enjoy the chili if you make it!
I made this for Super Bowl last night and it was fantastic! I made two small edits — I subbed half the beef broth for a bottle of beer and I added one can of beans. After browning the meat and veggies, I added everything to the crock pot and had it cook most of the day. Everyone loved it — it was rich and flavorful, and spicy but not too hot. I will definitely make again! One question — do you do the baking soda/ground beef trick every time you cook with ground beef – like meatballs, meatloaf, etc?
So glad you enjoyed it, Amy — and I love your idea to use beer. I would only use this tenderizing technique for dishes similar to chili, like tacos, sloppy joes, etc. With meatballs and meatloaf, bread crumbs, eggs and cheese are added to tenderize.
I’ve tried the recipe yesterday and can highly recommend it! I followed it step by step and it was simply delicious!
My sweetie, who doesn’t usually like chili, LOVED this one! I used organic ground bison, and it was delish!
I note your food processor appears to be a Cuisinart with the blade that has been recalled. Hope you saw that notification as you can get a free replacement blade from them. The riveted ones can break apart apparently. Info on their website.
Thanks Geoff– I did hear about that recall- thanks for thinking of me!
Have the replacements begun yet? I’m also waiting for the new blade.
I made this yesterday. Absolutely delicious. I didn’t change a thing. Once Upon a Chef is my go/to website now.
Hi Jenn- I just found your website & I’m planning meals for weeks thanks to you! My question is do you think I could do the chili in the crockpot after I tenderized the ground beef? I think it sounds amazing for anytime but a sure hit for Super Bowl. Thanks – Juli
Hi Juli, Welcome to the site! I’d brown the meat and veggies on the stovetop first and then add everything to the crockpot. Hope you enjoy it!
Hi Jenn, What’s the purpose of the cornmeal?
I’m a big fan of your recipes 🙂
Hi Carmen, Thank you! The cornmeal thickens it up nicely and also adds flavor.
CAN YOU SUBSTITUTE PLAIN CHILI POWDER FOR THE ANCHO AND CHIPOTLE KIND? IF SO, WOULD THE AMOUNTS BE THE SAME?
Hi Christi, Yes, you can substitute regular chili powder for the ancho chili powder. The amount would be the same. Hope you enjoy the chili!
Is the cornmeal fine ground or medium? Thx.
Either should be fine here, Vee. Hope you enjoy!
This recipe, as my husband says, is “a keeper.” I did add two cans of beans.
This was absolutely delicious! A keeper! Thank you!
I’m going to try this recipe this weekend. I’d rather not buy molasses just for this. Any suggested substitution?
Hi Brigitte, Go ahead and leave it out; I’d just add another teaspoon or two of sugar, to taste.
No kidney beans???? I guess I could add them, right?
Yep – I’d add them in for the last half hour.
Instead of cornmeal, could I grind up corn tortilla(s) in a food processor and use that?
That should work, Kate.
Any thoughts for improving the caloric and fat intake on this recipe? a leaner ground beef? what are your thoughts on using ground buffalo.
Hi Lilian, A leaner beef or buffalo will work; the meat just won’t be quite as tender. Please let me know how it turns out if you try it that way.
Jenn, I am a big fan of your recipes! I only have a question. What do you think of adding the spices to the vegetables to “toast” them before adding the meat? Would it cause them to overcook? Thanks for your help!:)
Hi Valerie, I think that would be fine. Hope you enjoy it and please lmk how it turns out!
no beans?
Hi Darlene, My family prefers it without beans but feel free to add a can of drained beans for the last half hour of cooking.
Hi Jenn – This recipe looks interesting with such a variety of flavorful spices. I definitely plan to make this chili. Just curious as to what is the purpose of the baking soda? Thanks!
Hi Delada, It tenderizes the beef — see the first paragraph of the post for more info 🙂
Your chili recipe looks intriguing, but the sodium level is way too high for me.
Hi Gail, Feel free to use low sodium beef broth and reduce the salt.