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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Jenn am making Coney Dogs for two couples for Superbowl and have been searching for a recipe for a chili without beans. Having trouble finding one I like. If I make half a recipe how could I thin this out when I reheat it to go over the buns with the hot dogs. With a recipe from you. I KNOW it will be good.
Hi Carol, What a fun idea! I’d probably just thin it out with a little extra beef broth.
Actually gave it a couple of blasts with my immersion blender and added about 1/3 cp water. It was the perfect consistency to spoon over the jumbo Kosher hot dogs which I served in brioche hot dog buns with shredded cheddar cheese and chopped onions. The Coney Dog is reported to be a Detroit invention. Served with a sweet and sour red cabbage slaw and roasted potato wedges with EVO, salt, pepper, granulated garlic, dried rosemary, and Parmesan cheese…a big hit with all
Sounds delicious!
I don’t have corn meal. Only corn flour. Can I substitute?
Sure, that should work. Enjoy!
My wife and I were on Maryland’s Eastern shore several years ago and were introduced to Brown Sugar Chili in a very popular restaurant. I tried several times to replicate the recipe, with little success. Finally, I used this recipe and added 2/3 cup of brown sugar (yes, 2/3 cup). We’ve made it made times and recently had a large group of friends over for a football game. Everybody brought a dish and the Brown Sugar Chili received rave reviews. Most did not stop at one bowl. Naturally, Jenn was given all the credit and I’m sure that this terrific site will have a few more loyal followers.
Jenn, going to make this for Superbowl, what should I serve with it? Thanks. Carol
This IS the best chili! My husband’s coworker begs for it. I was never a huge chili fan until this recipe. Thank you so much!
Adding the baking soda to the ground beef made a BIG difference! Totally tender beef. With all of the other ingredients, this chili was total touchdown!
I also heard that baking soda helps those that have acid reflux.
Excellent. I added some canned black beans, but beyond that wouldn’t change a thing. Thanks so much!!
Making this for Christmas Eve. Don’t want to make it sweet. So do I leave out both the cinnamon and molasses? Also adding a can of beans do I drain the red kidney beans or not? Would 1can be enough? Lastly, if it is too thick how much water do u usually add? Thank u, love all your receipts so far.
Hi Mary, Yes, I would omit the molasses and cinnamon. One can of beans should be sufficient (but if you love beans, you could add two) and I would rinse and drain them before adding to the chili. If the chili is too thick, add water a few tablespoons at time until thinned to your liking. Glad you’re enjoying the recipes!
I prefer the non-sweet variation of this chili, but both are amazing. My house smelled great all day! It’s the perfect chili recipe.
Thank you só much for this lovely recipe!! A warming dish for a Dutch climat. I have put a can of drained and rinsed red kidney beans in it 20 min before serving the sauce…. and the beans tastend greet because of the Ground Beef Chili sauce. I served it with Rice and the tortilla chips. A BIG Thank you for sharing this recipe 🎉
I want to make this recipe for 12. Should I double everything in the recipe??
Also, can this be made in a crock pot after initially browning, etc?
Thanks Jenn … love your recipes!!
Yes and yes — hope you enjoy! 🙂