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Rich, hearty, and loaded with flavor, this beef chili recipe is just the thing for game day, a casual get-together, or a cozy night in.
This beef chili recipe is my absolute go-to. It’s everything you want in a classic ground beef chili: rich, hearty, and full of flavor, with just the right amount of spice. A combination of warm spices, tomatoes, and ground beef simmers low and slow until the flavors meld and the chili is thick and satisfying. It’s perfect for a chilly evening, game day, or feeding a crowd, and it tastes even better the next day.
I make my chili without beans because my kids aren’t fans, but you can easily add them if you like. You’ll find instructions below, along with tips for adjusting the heat to suit your crowd.
“We’re Texans and love your chili! It is so well flavored without being hot…Thank you for another great recipe!”
What You’ll Need To Make Beef Chili
- Ground beef & baking soda: I recommend 85% lean ground beef. Baking soda helps the meat retain moisture and brown more readily, keeping it tender during the long simmer.
- Onion, garlic & red bell pepper: Form the aromatic base of the chili. I mince them fairly finely so they practically melt into the sauce as it simmers.
- Spices & herbs: Ancho and chipotle chile powders, cumin, oregano, coriander, and smoked paprika give the chili its smoky flavor. A little cinnamon is optional; it adds warmth without making the chili taste like dessert.
- Beef broth: Adds savory depth and reinforces the beefy flavor of the chili.
- Crushed tomatoes & tomato paste: Give the chili its tomato base; the paste adds extra richness and helps create a thick consistency.
- Cornmeal: A small amount thickens the chili as it simmers without making it heavy.
- Molasses: Optional, but a little helps balance the acidity of the tomatoes and the heat of the chiles.
- Lime juice: Stirred in at the end to add acidity and brighten the rich, slow-cooked flavors.
- Jump to the printable recipe for precise measurements
Adding Beans & Adjusting the Heat
To add beans: Rinse and drain one or two cans of kidney beans, pinto beans, or black beans, then stir them into the chili during the last 30 minutes of cooking.
For a milder chili: Cut back on the chipotle chile powder, which supplies much of the heat. Ancho chile powder is milder, with an earthy, slightly fruity flavor. You can always add a little cayenne toward the end if you decide you’d like more kick.
How To Make Chili
Prep the beef: Toss the ground beef with the salt, baking soda, and water, then let it sit while you prepare the vegetables.
Prep the veggies: Finely mince the onion, garlic, and bell pepper in a food processor, or chop them by hand. Pulse in short bursts so you don’t turn them into a purée.
Cook the vegetables and brown the beef: Cook the veggies until softened, then add the beef. Break it up as it cooks, but leave some larger pieces rather than crumbling it too finely—you want the chili to have some texture. Cook until the beef is nicely browned.
Add the spices and simmer: Stir in the ancho and chipotle chile powders, cumin, oregano, coriander, smoked paprika, and cinnamon, if using, and cook briefly until fragrant. Add the cornmeal, broth, crushed tomatoes, tomato paste, and molasses, if using, then simmer gently, covered, for about 2 hours. Skim off excess fat and stir in the lime juice. If the chili needs thickening, simmer uncovered a little longer; if it’s too thick, add a splash of water.
Enjoy with toppings of your choosing (cilantro, lime wedges, sour cream, cheese, and/or scallions).
Make-Ahead, Storage & Freezing
Like most chilis, this one tastes even better the next day, so it’s a great make-ahead meal.
- Refrigerate: Divide the chili into shallow containers and refrigerate promptly. Cover and keep in the fridge for up to 3 days.
- Freeze: Store in freezer-safe containers for up to 3 months. Individual portions are handy for lunches or an easy dinner.
- Reheat: Thaw overnight in the refrigerator if frozen, then reheat on the stovetop, stirring occasionally, until bubbling throughout. Add a splash of water if it has thickened too much.
Video Tutorial
Classic Beef Chili
Ingredients
- 2½ lb 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.
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.
What To Serve With Chili
Warm cornbread is my first choice for soaking up the sauce, and tortilla chips, guacamole, and cowboy caviar are great for snacking while the chili simmers.
And don’t forget the toppings! Set out shredded cheddar, sour cream, sliced scallions, avocado, cilantro, and lime wedges so everyone can finish their bowl just how they like it.
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Hi Jenn, I have made this recipe many times and LOVE IT!!!
Today I wanted to make it but found I did not have any tomato paste. how crucial is it to use tomato paste? Is there a substitute for tomato paste? Thanks in advance!!
Hi Debbie, while the tomato paste lends a slightly more intense tomatoey flavor, feel free to substitute it with plain tomato sauce. And glad you like it!
If I want to make a single vegetarian serving and the rest no vegetarian, could I just add the meat at the end?
Hi Liza, I wouldn’t recommend it. The vegetarian version will just taste like chunky tomato sauce — sorry!
I making this chili for the first time period what can I substitute the cornmeal for?
Hi Tiffany, you can omit the cornmeal (the chili will just be a bit thinner). If you have corn tortillas on hand, you could grind a few up in a food processor and use them. Hope you enjoy!
This is really good. I substituted a few chipotle peppers and adobe sauce for the chipotle chili powder and a few tablespoons of brown sugar for the molasses. I typically don’t use a recipe for my chili, rather a “kitchen sink” style. When this is done simmering today, I’m going to pour over some cooked penne, top with some mexican cheese and bake it!
This recipe is wonderful! I made almost exactly, with the exception of the cinnamon and molasses, which I omitted as I just don’t enjoy sweet in my savory. I needed a recipe to use up some of my excess poblanos and tomatoes and this was a home run! Will definitely be making again.
Sadly I did not care for the texture of the meat with using the baking soda. Flavors otherwise are good, so by no means a flop. It’s rare I’m not super enthused by Your recipes. I guess it had to happen eventually.
This is so good!!
Thank you! Will be my go to Chili recipe!!
Great recipe to add too ~~ we like kidney beans and canned mushrooms in our chili–but other than that addition followed the recipe to a T 🙂
I made this chili tonight. It was the best chili I have ever made. I didn’t have ancho chili so I substituted regular chili powder. Also, I did not use molasses and I added a can of kidney beans with 30 minutes to go. Delicious!
Made the night before last. As usual it was perfect. Made Fritos Pie with it and added pickled jalapeños for extra kick. Adding the baking soda to the meat was noticeable. Wife commented on the texture within first few bites. Very Nice!!
Made this tonight and served in homemade bread bun bowls. A big hit.