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.
Add a Comment
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Flavors are amazing but mine is so soupy.
Hi Ann, To thicken it, just continue simmering, uncovered, until you reach your desired consistency.
Made this for family and it was a major hit! The ground beef was so tender and everyone was in awe at how this ground beef stood out in chili (after mocking me for following your recipes to a T!). Once again, another Jenn Segal recipe that does not disappoint <3 Added a can of red pinto beans and a little extra ground beef. Delicious.
A solid 4-4.5 stars because of a spice choice I made. I couldn’t find ancho chili powder at any grocery store so I substituted guajillo chili powder. I had never tried either before but figured, based on Googling, that they were similar enough. After getting everything in the pot and simmering away I realized that I was going to have a problem with the chili. The fragrance from the guajillo was very off-putting for me. It’s incredibly floral, almost tea-like, and I just didn’t like it. My husband thought it smelled delicious so, again, this was a personal problem. After cooking for 2 hours the meat was amazing texture-wise; the liquid consistency was perfect; and the color was amazing. We ate it with Fritos (à la Frito Pie), shredded cheese, and guacamole. It was actually rather delicious. The Fritos added a bit of a stronger corn flavor that helped mellow the fragrance/taste of the guajillo. We had some leftovers tonight and the flavors have melded wonderfully. I can still smell the guajillo but it’s not nearly as strong. I won’t be using that chili powder the next time I make this, that’s for sure. I wrote all this to say that be careful of which spices you add if you’ve never tasted them before. I fully believe the next time I make this it will be a full 5-star dish.
Hi Kerrin,
If you admit that the reason the recipe didn’t turn out to be 5 stars was because of your own substitution, then why give stars at all? I appreciate the tip, and I think it is good that you commented, but by rating the recipe lower because of your error, it affects the overall rating for Jenn. Just my two cents.
Kelly, totally agree. Nice suggestion but unfair to rate unless made exactly as written.
Made a double portion for Super Bowl. It was a huge hit. I personally prefer Jenn’s white chicken chili but our son asked for a beef version. Excellent! I made it the day before and all I needed to do on game day was reheat and put out the toppings. I would STRONGLY advise making the cornbread. It was delicious. 5-minute prep and a great combo. Will definitely make again.
I’m sorry, we really did not enjoy this recipe.
Great beef chili recipe! It was perfect for Super Bowl Sunday! We gave some to our neighbors and they loved it too! Liked the spices utilized( which I had in my pantry) and the addition of molasses and cinnamon!
Made this for Super Bowl! Added celery and beans.
I made this tonight as written (for the Super Bowl tomorrow) and no more searching for chili recipes because this is it. The depth of flavors is excellent and the baking soda perfectly tenderizes the ground beef. Will make again and again. Thank you!
Plan to make this for SuperBowl. I apologize if this has already been asked…..can this recipe be made substituting ground turkey and chicken broth in place of the beef and beef broth. My husband has to stay away from red meat. Thank you so much!
Hi Vikki, I actually have a turkey chili recipe and I’d go that route instead. Hope you enjoy if you make it! 🙂
Great recipe, did the recipe exactly as indicated in instructions and turned out extraordinary.
Thanks Jenn for this great recipe. My family loved it!!!
Great recipe! I used 1/2 beef and 1/2 pork and substituted some of the liquid with an amber beer! It’s was both meaty and saucy! Definitely will make this a regular!