This post may contain affiliate links. Read my full disclosure policy.
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
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I wish I could give this recipe 3.5 stars. I wasn’t crazy about it, though it was a very good quality chili. I will say that I did not have ancho chili powder so I used regular and that might have been the problem. I had to keep adding more spices because I found it not “chili” tasting enough and it was a bit too beefy for me (in taste). I did add kidney beans because for me, I NEED kidney beans in my chili. I will try this recipe in the future a few times before I decide it’s not my favourite chili recipe, adding ancho and seeing if it changes things. I did make Jenn’s cornbread recipe which is an absolute MUST to accompany this chili. Also: after a day it tasted a lot better.
Jenn, will it make a big difference in the taste if I just use regular chili powder instead of the ancho & chipotle? I know chili powders can vary a lot.
Hi Debbie, it’s fine to replace the ancho and chipotle chili powders with regular chili powder. The ancho chili powder adds a little heat, so feel free to add a pinch or 2 of cayenne pepper or crushed red pepper flakes. Hope that helps!
Made it for dinner and was sooooo delicious!!! Added a can of black beans for more fibre. Everyone loved it! Thanks for the recipe!
How many Cups is 1 serving?
I would guesstimate a serving is about 2 cups. 🙂
This is by far the best chili I have ever had. My husband said “Now THAT tastes like chili!”. Thank you so much for this recipe. I didn’t change a thing, just added beans.
Yowza! This one made it onto my wife’s Facebook page. Again with the perfect spice balancing. You rock with sparkles! Using the Test Kitchen technique really delivered the tender.
I enjoy improvisational, intuitive cooking. Not reliable, but fun. I’ve also come to enjoy my wife’s pleasure and relaxation when she knows I’m following one of your recipes. Thanks again for helping this husband-homemaker advance toward Certified HearthMaster status.
Wow! I’ve finally found my go-to chili recipe–the best I’ve ever tasted! I love the complex flavors (cinnamon and molasses, oh yes!) the richness, and the thickness. Lime juice at the end adds brightness and just takes it all over the top. Spice level is perfect too. Now, please excuse me now as I go toss out all my other chili recipes 🙂
We had family over for football last weekend, so I made a pot of this chili and added a poblano and a can of mild chili beans that I had in the pantry. It turned out great! My husband usually makes chili without a recipe and is rarely happy with it…lol. I served the chili with various toppings and a pan of cornbread. Everyone thought it was delicious!
love, love and love this recipe. I made this last night for picky stinky people. 🙂 they loved it and I will only make this version of chili from now on and forever. thank you so much for giving my family the best of all tastiest meals ever. I never go wrong cooking from your page, it’s always a success.
Hey Jen,
I cannot find any chipotle chili powder. Any suggestions for a substitute? Please advise when you have a chance!
Hi Staci, You can replace the chipotle chili powder with regular chili powder. Enjoy!
I get mine from The Spice House. They have lots of chili powder options!
Staci,
If you can’t find chipotle powder try looking for chipotle sauce in a can. It’s usually in the ethnic/hispanic aisle in a small can. A little goes a long way so can keep remaining in the fridge for many mths.