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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Yet another winner. Very different from any of the other chili recipes I’ve tried throughout the years but wonderful in its own right. Interestingly enough when I started the two hour simmer I would sample it and it was very spicy to me. However, by the end of the simmer, the flavors had mellowed and it was perfect. So many complex flavors. More flavor than heat; which I prefer bc I’m super sensitive to spicy stuff. Whenever I need the best recipe I just come here. All the work is done. And everything is easy to make!
I love this recipe. I love how simple and versatile it is. I’ve tried it several ways including as written. As written it’s interesting & unique but not classic. And not for everyone. Also very spicy. I ended up tweaking it by adding more garlic decreasing the chili powder to one tbs of each. It’s worth it to get the ancho, I can’t find it easily and have subbed reg chili powder but I can totally taste the difference. Now I stock up when I see it. I leave out the molasses and cinnamon and add one can of black and kidney beans toward the end of simmering and it’s the perfect chili for us! With or without the lime. I threw out my old recipe I used for years. Oh! I’ve also used water and chicken broth in lieu of the beef when I don’t have any. You can’t go wrong.
Thanks for another keeper! I’m sure I’ll be passing this one down to my girls someday. 🙂
I made this chili tonight for the first time. It was superb—absolutely restaurant-worthy! I only had 1/2 pound of ground beef on hand, so I used that and added a large can of red kidney beans. Also had no beef broth, so I substituted vegetable broth instead. The blend of flavors and seasonings was delicious, and my wife and I loved the hint of smokiness from the smoked paprika. This will now be my go-to chili recipe!
I’m making this chili and have many many times, my favorite. However, today I opened a can of crushed tomatoes fire roasted and hesitated because I’m making it for guests tomorrow and luckily found regular crushed tomatoes in my pantry. Out of curiosity, do you think the fire roasted would have affected the taste? And thank you for what you do, you’ve been my go to for years. Thanks Jen!
Hi Glenna, so glad you like it! Fire roasted tomatoes would have just added a slightly smoky flavor to the chili.
Wow, I didn’t think that adding the baking soda to the beef would make that much of a difference by it certainly did! Thank you again, Jenn – another fabulous recipe to add to my growing list from your amazing website!
Can I substitute Impossible Ground Beef (not using the baking soda)?
Hi Karen, I’ve never worked with impossible ground beef so I can’t say for sure – I’m sorry! If you do try it, I’d love to hear how it turns out!
This is a great recipe! I have tended to favor chicken or turkey chilis for the very reason that ground beef can get so dried out (and I love your White Chili). The simple countertop tenderizing prep really works. Delicious and flavorful, but not too spicy. I did add a can of Bush’s mixed pinto/kidney beans, and we served with cheddar, sour cream and chopped scallions toppings. We also made a package of the Red Lobster Cheddar Bay Biscuits, and they were the perfect complement. Will definitely make again.
Did you add beans and liquid or were they drained first?
Hi Kym, just in case she doesn’t see your comment, I’d suggest draining and rinsing the beans. Hope you enjoy!
I made this chili this week and everyone loved it. It has all the same ingredients we’ve always used to make chili, but in all different amounts. Yours is the BEST. Thank you.
Hi Jenn. I’m going to try this chili this week. I couldn’t find chipotle chili powder in my store and didn’t have time to chase it up. Can I use one of those chipotle peppers in adobo (chopped up) instead for the smokiness? Thanks for your help.
Sure, Lori, that should be fine. Enjoy!
I’ve made this several times, follow the recipe exactly. I freeze the leftovers for future chili dogs. I pour the cooled chili into a cupcake pan and then put the pan in the freezer. The next day I dip the bottom of the pan in hot water to release the chili. I seal each “chili puck” into a small bag using my seal -a – meal & toss them back into the freezer. Each chili puck is perfect for 2-3 hot dogs. We are empty nesters & this is a great way to utilize a pot of chili. My husband thinks I’m a genius. Thanks Jenn for the great recipe.
What a great idea! Thanks for sharing!
I think you are a genius too! What a great idea, thanks for sharing!
Barbara…
what a great idea!!!
Thanks for sharing!!!😊
Lisa