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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.
More Chili Recipes You’ll Love
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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