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 recipe is a winner! I am a Pacific NW native, but I prefer flavorful foods like from the Southwest. I am wheat/corn intolerant so I had to omit the corn meal and use arrowroot. Beans are off my diet as well, so this chili recipe is PERFECT for my needs! In my opinion the additional sweetness is an amazing game changer for chili. By the way, this was my first chili attempt!
I made this recipe precisely as directed, using brand-new bulk spices from Central Market (a local gourmet grocery). On the plus side, the meat was tender and not overly dry. But, the chili was very bland – it was sorely lacking in chili flavor, heat, salt, umami… you name it, it was missing it (except sweetness – the vegetables plus molasses plus sugar made it just a touch too sweet). I can only surmise this is a recipe intended to suit a midwestern palate, as no one I know would find this interesting or even passable chili. With some tweaks (including the addition of a lot more chili powder, salt, marmite, and dousing it with hot sauce before serving), it was edible, but the five star rating suggests people outside of Texas have vastly different expectations of chili.
Lindsey, Chili is very regional and Texas definitely is one regionally defined chili-cubed not ground , broth no beans and probably the least fussy to make. That said it is after all a preference for taste and texture. A little vinegar defines part of Carolina chili, chocolate and pasta Cincinnati. It is fun to experiment with regionally defined dishes. They are all good.
Hi
We really love your chili. My new daughter in law is vegan and i would like to make this for her but leave out the meat. How many cans
Of beans would you suggest in its place?
Thank you
Marci kalinin
Hi Marci, this does call for a lot of beef so I hope it translates well to just beans as I’ve never tried it this way. That said, I’d probably suggest 3 cans of beans. Also, I’ve never worked with veggie crumbles of any kind, but you could bulk up the chili a bit with those if your daughter in law will eat those. I’d love to hear how it turns out if you try it!
I am planning on making this today with ground turkey. Would you still use beef broth or should i use a poutlry broth? Thank you so much!
Hi Vikki, I’d use chicken broth. Enjoy!
Hi Jenn. Any thoughts on making this vegetarian by using TVP/veggie crumbles/veggies and vegetable broth? I’ve done that when winging chili in the past with good results…but I love all your recipes and value your experience and recommendations!
Hi Frankie, Glad you like the recipes! 🙂 I’ve never worked with veggie crumbles of any kind, so it’s hard to say for sure, but I definitely think it’s worth a try. I’d love to hear how it turns out if you try it!
Hi Jenn! Can I substitute something for the cornmeal, or would it be okay to leave it out? Would love some chili, but have no access to cornmeal at the local store where I am!
You could probably get away with omitting the cornmeal, although it helps to thicken the chili. If you have corn tortillas on hand, you could grind a few up in a food processor and use them. Hope you enjoy!
Thank you so much for the reply, Jenn! I did blend up a couple of corn tortillas with the broth, and the chili was absolutely delicious. I will make this again and again, it was a huge hit with my family!
Glad everyone enjoyed! 🙂
I was trying to find a chili recipe to use for guests I am having for July 4th but wanted to try it out first before serving it to others and it was fantastic. I added a can of beans as other reviewers had suggested. This will now be my “go-to” chili recipe. Thanks you for always providing great foolproof recipes!
Hi Jenn,
Made your chili today. Not to overstate, but that’s the best chili recipe I’ve ever made. There were a few things I liked about it. First, as you make it, the recipe fills the house with amazing chili fragrance. Second, it was simple and last of all it tastes even better than it smells. Truly a masterpiece recipe, thanks for sharing it and that is how I will make chili forever after.
☺️
My second review, just because we love this recipe so much. In our humble opinion, what makes this the best is
1– the broth. Instead of a thick tomato-y sauce this is a rich flavorful beefy tomato sauce. May be too soupy for some but the broth is one of the keys.
2– spice combination is perfect. Not just “chili powder.” It’s part of what makes the broth so great.
3– adding beans towards the end. They aren’t mushy and two cans is plenty. We don’t like too many beans in ours.
So thanks again for sharing another awesome dish with us!
I only have 1lb of lean ground turkey, would this be ok? If so, should I do half of all the other ingredients?
Yes, I think cutting the other ingredients by half (if not a tiny bit more) will work. Hope you enjoy!
It was a big hit, thank you!
I have been cooking for my husband for over 40 years (along with 4 kids) so I’ve made chili many times. Sometimes with a recipe and sometimes not. When I made this recipe the first time, my husband said it was the best I’d ever made. When I made it again, he said the same thing. I think I have found my “chili recipe for life”!
Hi -if I want to add a can or two of beans should/can I reduce some of the ground beef?
Hi Marsha, you can reduce the beef, but you definitely don’t have to. Hope you enjoy!
A little spicier than I like but received compliments from my guests. Served with sour cream and cheese.
A little spicier than I like, but I served with cheese over rice. I did receive compliments from my guests.
Our new favorite chili! I did add one can kidney beans, rinsed and drained. Froze half for another meal. I’ll use this recipe again and again. So much extra flavor–love the spices and little extras, like the molasses and cinnamon. Don’t leave anything out and you will love this chili!
Have made this a few times now and we love it. I didn’t have chipotle chili powder the last time, but I had the canned chipoltles so I chopped two or three and added with other spices.
Your recipe for Best Ground Beef Chile is the best Chile I’ve ever made! My husband even requests it in the summer—it’s truly delicious! I did make one slight change. Instead of 2T molasses, I now use 1T maple syrup. It seems just a touch less sweet which my family enjoys better. I’ve tried quite a few of your recipes, and I love them all!
I made this last night. My husband likes this the best. I was out of molasses, but will try it next time. One more layer of goodness. After trying a few of your 5 star recipes, you will now always be included when I search for the perfect recipe.
The best chili we have ever made ! Perfect combination of ingredients!
Deliciously different. Lighter than my own Texas style red, but not too light. This is a chili that would have broad appeal, whereas some chili is just too intense, and/or hot to have appeal to some. The chili’s base is thick, but not mucky, and very smooth on the tongue. Poured over pasta (gasp!) it does not break down into a watery mess. Definitely a keeper.
This chili recipe is awesome.
I upped the spices and subbed smoked German stout for beef broth.
I do not think there was one person who did not go back for seconds and thirds. 100% using this recipe again and again.
I added lentils and another small bean so as not to detract from the beef forefront.
Perfect!!!
Made the chili this morning for Super Bowl tonight. Very different from my traditional chili, but I love it! I added kidney beans ( which I soaked for a few hours) the last hour of simmer. Drained the hamburger grease a few times. It has a very nice flavor, almost a cross between traditional chili and Cincinnati chili, I think. I highly recommend trying .
This is now my go to chili recipe it is awesome. Tastes even better the next day.
You don’t say how much water to add to the beef along with baking soda and salt
Hi Mary, The amount is in the instructions (1 tablespoon) – I know it’s a little confusing but typically when water is used in a recipe, it is not listed in the ingredients.
My grocery store is out of corn meal (and tomorrow is the Super Bowl)! I picked up masa harina instead… would that work?
I think that’d be fine, Maribeth – you could also use finely crushed tortilla chips.
Hi Jenn! Your recipes are the absolute best and this one is no exception. The flavors are incredible! Question though, the next time I make it, I’m going to do it the day before I need it. Instead of skimming the fat after cooking, could I do it the next day after it’s cold? Will the fat solidify on top as it would chicken soup?
Thanks in advance for the help and for always having no fail recipes!
Yes, Lisa, much of the fat should rise to the top and make it easy to remove. (And glad you like the recipes!) 🙂
My family all agreed this was the best chili they had ever tasted. I followed the recipe except for the two chili powders. I did not have these on hand so I substituted samba oelek chili paste instead. It was delicious!
Last night made your best ever chili and served it with your corn muffins.Will be making it again soon was so good.
Hello Jenn,
BTW I love your recipes! My question is why do you add the baking soda?
Thanks, Diane
Hi Diane, Baking soda does wonders for ground beef in some recipes. It raises the pH, which helps lock in moisture and keeps the beef from getting dry and crumbly.
Hi Jenn, I’m making the chili for a group of 7 people over Super Bowl, do I need to double the beef? I was also planning to add beans. Also can I omit the onions? We have some picky eaters. Instead of the chipotle powder can I use adobo sauce with chipotle pepper. I love your recipes!
Thank you.
Hi, If this is for Super Bowl, I’m guessing that there will be plenty of other food, so I don’t think it’s necessary to double the beef. You can definitely add beans. Omitting the onions is fine, but they do add nice flavor, so perhaps I’d dice an onion and offer it on the side so people can top their chili with it if they’d like. Lastly, you can use can chipotle chili peppers in place of the chipotle chili powder. Hope everyone enjoys!
I really like this chili. I make chili rather frequently, and I love to “change it up”. This has been simmering on my stove for about three hours and I love the deep, developed flavors. I would spice it up more next time – I added one jalepeno but I would like two or three next time. It’s addicting! I’m serving it tonight with cornbread. Mmm.. going in my regular chili rotation. thank you.
My family devoured & loved this chili. I did add two cans of black beans. Thank you for trustworthy and tasty recipes!
I don’t have any bell peppers on hand, can you make another suggestion?
Hi Debbie, you could just omit it or use minced celery instead. Hope you enjoy!
I made this chili tonight and it was absolutely delicious!!!!! My husband said it was the best chili he’d ever tasted and that’s saying a lot because he is such a foodie. Thanks again for another wonderful dish!
Just to be safe, why add molasses to chili? Would it still work if it does not have it?
Hi Bianca, you can leave it out — I’d just add another teaspoon or two of sugar, to taste. Enjoy!
I absolutely LOVE this recipe! It brought back childhood memories of playing outside with friends in the cold and coming inside for a wonderfully savory bowl of chili. I made a few adjustments by incorporating ingredients from my previously beloved chili recipe that won me 2nd place at last year’s office chili cookoff. I added half a jar of Pace salsa, omitted molasses and lime because I had neither. Replaced the chipotle powder with 1tbs of sauce and one chopped chili from a can of chipotle chilis. The beef tenderizer definitely made a difference too, my boyfriend was raving about it (and I’ve made chili for him many times in our 7 years together)! My one criticism might be that it’s a bit salty and I love salt. I even used low sodium beef broth which is rare for me. At least with salt it’s easy to add more so for this recipe I would half the amount and add more to taste towards the end of cooking.
Oh, and I also added beans. Two cans of dark red kidney and one can light red kidney beans. Can’t have chili without beans in my opinion!
My kids loved it and asked for it two nights in a row.
My kids asked for 3rds!!
I made this on New Year’s Day and followed the directions with 3 exceptions.
1. Omitted the molasses as I didn’t have any.
2, Added 1 finely chopped jalapeño pepper that I needed to use up!
3. Added 1 29 oz can kidney beans as family prefers chili with beans.
Delicious!
Exquisite! Layers and layers of complex and enticing flavors and because a chef has already perfected the recipe it is easy to make. I’m going to steal these recipes and use them as the head chef of a five star restaurant. Yes, that’s the ticket! 😊
I am from a Texas somInhave both eaten and made lots of chilli all my life. I have a recipe that I’ve used for years. Decided to try this one because I have enjoyed most of the Jenn’s Recipes. It has a good flavor, However, I recommend draining the fat from the meat prior to cooking. I spent a lot of time skimming fat. I personally don’t enjoy a lot of fat in my chilli.
Honestly — five stars. It was the best I have ever made at home. I did add more cornmeal every 20 minutes or so which I think thickened it up. It was so so good….I am still thinking about it!! Thank you!
Can you make this in a crock pot?
Hi Amy, You could but I’d still cook the veggies and meat on the stovetop first.
SO GOOD! The trick with the baking soda is genius and totally made a difference. I love the molasses and cinnamon, gives such a fun flavor. Thank you so much. This is a new staple in my house.
I’ve tried many chili recipes, but this is hands down my family’s favorite. Even though I didn’t have molasses (used sugar) or cornmeal on hand, the chili still turned out awesome! Great flavor. I’ve served it over spaghetti with shredded cheddar, with toasted cornbread, and by itself in a bowl. My husband says it would be great chili to make nachos with!
This chili was AHH-MAAAY-ZIIINNNGGG!!! My husband raved about it and said it was the best chili I’ve ever made. (That NEVER happens!) This will be my “go-to” chili recipe from now on. I reduced the chipotle chili power to about 1/2 Tbsp and it was still a little too spicy for me so I added a half-drained can of black beans, and simmered for about 30 mins. longer with the lid off to thicken it a bit. Chili perfection!
Love all your recipes! What could I substitute for the cornmeal to thicken the chili?
I am a great fan and can’t wait to get your cookbook; I have pre-ordered it, and wish you great luck.
This was the first recipe of yours that I found the need to amend…
We thought it was very bland, even though we are not fans of really “hot” spices. However, I added more of the spices, kept tasting, and eventually added some Texas Hot Sauce. I served it over rice, as recommended, with condiments of sour cream, shredded cheese, fresh cilantro, and an extra wedge of lime, and it was terrific. Rave reviews.
Thank you for your expertise and imagination!
C. Frazer, Gloucester, VA
What does ancho chilli add, can’t find it in my market.
Hi M, ancho chili powder has slightly more heat than regular chili powder. If you aren’t able to find it, you could just use regular chili powder, or even canned chipotle peppers in adobo. Hope you enjoy!
Just tried this recipe and it was a hit with kids and adults. Followed recipe; however, I did add can of red beans for the kids. Served it over cornbread. Very flavorful and spice/heat comes after mouthful.
I loved this recipe so much that I made it again just to freeze it for future meals!! But I’ve seemed to have overfilled a jar. It expanded and the lid popped off in the freezer. Do you think it’s salvageable? OR a wasted effort 😓 it’s thawing right now. Please help! You’re my cooking guru!!
I think it should be fine, Toria. So glad you like the recipe!
This is our new favourite chili recipe! I couldn’t find ancho chili power, so I substituted regular but next time I will probably add something else for more heat. I alos added kidney beans, which was a no brainer. SO happy I’ve discovered this site, all the recipes I’ve tried have been great, which is very refreshing after all the pinterest fails I’ve had to throw out!