Best Beef Chili Recipe
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Craving comfort food on a chilly day? This hearty, boldly spiced chili is just what you need—perfect for game day, family dinners, or a cozy night in.
This chili recipe is my absolute go-to. It’s everything you want in a classic ground beef chili—rich, flavorful, and perfectly spiced to warm you up. Whether you serve it with cornbread, spoon it over rice, pile it on baked potatoes, or scoop it up with tortilla chips, this homemade chili always hits the spot. Plus, it freezes beautifully, so go ahead and make a double batch.
You’ll notice I don’t add beans to my chili—my kids aren’t fans. But if you love beans in yours, go for it! I recommend 1 to 2 cans of kidney beans, pinto beans, or black beans. Just rinse and drain them, then stir them into the chili during the last half hour of cooking.
“We’re Texans and love your chili! It is so well flavored without being hot…Thank you for another great recipe!”
Video Tutorial
What You’ll Need To Make Beef Chili
- 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. If you’d like to use ground turkey as an alternative, I suggest this turkey chili recipe.
- Baking Soda: Helps tenderize the beef by locking in moisture. 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: A mix of ancho chile powder, chipotle chile powder, ground cumin, oregano, ground coriander, smoked paprika, and cinnamon give the chili its distinctive flavor and heat. This recipe has a medium spice level, but you can easily adjust it to suit your taste. For a milder chili, reduce the chipotle chile powder. If you prefer it spicier, add cayenne pepper to taste.
- Cornmeal: Thickens the chili.
- 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.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Tenderize the beef. Mix the ground beef, salt, baking soda, and water in a large bowl. Use your hands to combine everything evenly, then let it sit for 20 minutes. The baking soda works its magic by raising the meat’s pH, which helps it stay juicy and brown more quickly.
Step 2: Prep the veggies. While the meat rests, finely chop the veggies. I use a food processor to speed this up, but it’s fine to chop by hand too.
Step 3: Cook the veggies. In a large pot over medium heat, heat the oil and add the onions, garlic, and red pepper. Cook, stirring frequently, until the veggies are softened—it will take about 5 minutes.
Step 4: Brown the beef and add the spices. Add the beef and cook for 10 to 12 minutes, stirring with a wooden spoon to break up the meat, until it’s nicely browned. The beef will give off quite a bit of fat and liquid—don’t worry, you’ll skim the fat off at the end, so no need to drain it. Stir in the ancho chile powder, chipotle chile powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if you’re using it). Cook until well combined and the spices are fragrant.
Step 5: Add the remaining ingredients and simmer. Add the cornmeal, beef broth, crushed tomatoes, tomato paste, and molasses (if you’re using it). Bring the mixture to a boil, then lower the heat and let it simmer, covered, for 2 hours.
Step 6: Finish and serve. Skim off any excess fat from the surface of the chili—it’ll be a good amount. Then stir in the lime juice, taste, and adjust the seasoning to your liking. Serve the chili with your favorite toppings—sour cream, shredded Cheddar, scallions, corn, avocado, or whatever you love. It keeps well in the fridge for up to 3 days; freeze for longer storage.
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Classic Beef Chili
Ingredients
- 2½ 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 (6-mm) 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 chile powder, chipotle chile 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.
Notes
Nutrition Information
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.
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Dear Jen, I’m planning to use your seasoning for ground beef chili, so I’m going to the spice store to get ground chipotle peppers 🙂 (they are not so readily available in my country). I would like the chili to have a lot a beans (both because my family likes it and it is also healthier that way). What changes do you recommend if I want to use a lot of dry kidney beans (about a pound)? After pre-soaking the beans, would you cook them together with the rest of the chili, or would you pre-cook them? If so, would you pre-cook them until half done or until fully cooked? Would you add more spices?
Thank you so much!
Hi E, I would fully cook the beans before adding them to the chili. And you can add them toward the end of the chili’s cooking time just so they can get heated through. And I don’t think you’ll need any additional spices, but taste the chili prior to removing from the stove and you can always add more at that point if you think it’s necessary. Hope you enjoy!
Thanks a lot for taking the time to help! I’ve made this chili with a lot a kidney beans and I also added some chopped carrots with the other vegetables. I bought some ‘masa harina’ at the spice store, so this is what I used as I didn’t have any corn meal. This chili tastes excellent, it is full of flavor and quite spicy but not too hot.
Glad it turned out well — thanks for the follow-up!
This seriously IS the best ground beef chili I have ever had. I have it saved as “Steff’s Bug-Eye Chili” because when people taste it for the first time, their eyes bug out of their head!!!
Love that!
Have you made this in the instant pot and if so, how long should I cook for? I imagine it will be half the time of stove top cooking? Thanks!
Hi Linda, No, I haven’t made this in an instant pot, I don’t have enough experience with one to tell you how it would work/how long it would take. You may find these tips helpful though. If you make it in an instant pot, please report back and let me know how it turns out! 🙂
I made in the Instant Pot. I followed the recipe as is, but added a can of pinto beans. I sautéed veggies and ground beef. Then after added the remaining ingredients and drained/ rinsed beans, pressure cooked On high for 10 minutes, then naturally released for 15 min. My family loves this chili recipe!
I have maple syrup on hand and I’m wondering if this could be a substitute for the molasses.
Hi Cindy, I believe maple syrup would work here, but I’d just add a teaspoon or 2 of sugar to taste. Hope you enjoy!
Loved it! I’ve made this last winter and I saw your recipe pop up on Instagram. I love spicy and sweetness with a hit of cornmeal. Definitely make again.
I just made this in the instant pot! I followed everything but just sautéd and boiled in the instant pot and used the chili setting, which is 30 minutes on high. I used natural release for 10 minutes. It was delicious! Thanks for awesome recipes! Love the cinnamon, gave it a great little flavor!
If my husband and I were not already married, he would marry me after I made him this chili =) After one bite he appeared to be in chili heaven and said “this is a keeper”, after a few more bites “definitely make this again” and, after eating it the past two nights for dinner, today he says “I can’t wait until you make that chili again”. I have made many pots of chili and this is definitely the best recipe I have ever tried. I only made a few minor changes; I used a coarse chili grind ground beef (80/20), and when I reached for my tomato paste I only had tomato paste flavored with pesto, so instead of 1/4 cup, I used 3 tablespoons. I did not add cinnamon or molasses, as we prefer spicy over sweet, and 30 minutes before serving I added one can of drained and rinsed black beans. I’m betting this recipe would win many chili cook-offs!
Hi,
I couldn’t help but noticed that your recipe has Baking Soda. I would like to know the reason behind using this ingredient.
Thank you,
Audrey G.
Hi Audrey, If you treat ground beef with a baking soda solution before cooking, it helps to lock in moisture and accelerate browning. hope that clarifies and that you enjoy the chili if you make it!
This is an excellent chili. I follow the recipe for the most part, but usually add 1 lb. of cubed beef in place of 1 lb. of the ground beef (for a little extra chunkiness.) I also like to add a small can of green chiles. I don’t always have chipotle or ancho powder, so I’ve sucessfully used guajillo and “plain” (McCormick) chili powder and they work well. My family likes beans so for the last 1/2 hour of cooking I add pinto, red, and/or black beans. As you can see, I’m not a total purist when it comes to following recipes, haha. Although I can’t seem to help myself from slightly tweaking this recipe, it has formed the basis of several delicious meals. Thank you so much for sharing.
This chili sounds delicious! One question: if using ground turkey (93/7) do I still need to tenderize or is that only for ground beef?
P, No need to tenderize with ground turkey. Hope you enjoy it!
Hi there. I’m getting ready to make your chili tomorrow and after I make it I will write a review! But I do have a question. I bought all the ingredients except I bought regular paprika and not smoked paprika. How much of a difference is that going to make? Hopefully I’ll hear back from you in the meantime!
Hi Linda, It won’t make a big difference – definitely not worth a trip back to the store! Hope you enjoy it. 🙂
I went ahead and I purchased the smoked paprika because from when I was reading it does make a difference. The recipe was very tasty and very aromatic too! I think next time however I’m going to drain the fat first and then cook it. I want to see if that makes a difference in taste because draining the grease was rather time-consuming for me.
I ended up using red kidney beans and small red beans and also added Masa flour at the end to thicken up a little bit cut a little bit down on the spiciness. I think next time around I will not add the small red beans as it gave a bit strong beany taste to the chili. It was well worth the time involved!
I have not made this yet but would all of the ingredients (including double the beef) fit into my pot if I were to double the recipe? I have the same Dutch Oven as you. I have a big family and they like my (your) cooking. Thanks!
Hi Chad, I think it’d be a very tight fit! I’d use two pots to be safe.