Best Beef Chili Recipe
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is the BEST chili I have ever made!!!
Didn’t have the Ancho Chili Powder, so added a chopped jalapeno.
Did not use beans but could.
Definitely spicy hot, just the way I like it.
Will be my go-to for chili!!!
Thanks for sharing.
One other thing, I did not use low sodium broth.
Hi Jen,
Do you know approximately how many cups one batch of chili makes?
Thank you!
Hi Carolyn, I’d guesstimate a serving is about 2 cups. Hope you enjoy if you make it!
2 cups? That feels like a typo.
Hi Shan, thanks for pointing that out! I was thinking about serving size when I responded. This should make about 3 quarts give or take.
Love this chili! It is by far the best!!! I have a crazy question to ask and wasn’t sure if you have a good taco soup recipe? If not, no worries but craving a tex mex soup this winter!
So glad you like it! Not a crazy question — I have a chicken tortilla soup and a Southwestern Corn Chowder on the site. Neither of which are exactly what you’re looking for, but maybe could satisfy your craving until you find a good taco soup recipe. 🙂
Made the Classic Beef Chili for my brother as he loves chili. The consistency was great and it had great flavor but this was VERY hot from the spice. How can I cut the heat? I added extra lime juice. I really love your recipes, and have made several. Keep up the great recipes!
Sorry that you found this to be too spicy! Next time you make it, you can replace the chipotle chili powder with an additional tablespoon of ancho chili powder as this is primarily where the heat comes from. If you have some chili left, you can mix some sour cream in before eating — dairy helps to temper spicy food. Hope that helps!
I made this on Sunday and we had it for dinner last night. It was delicious Jenn. Glad I added the molasses as I believe it tamped down the heat some. I did forget to add the two tablespoons of water to the uncooked beef 🤬 but not the soda and salt. I love that it makes a large amount, I’ll get three meals out of it. I served it over mashed potatoes, an old depression trick that stretches the meat I’ll be making this again for sure.
I made this chili for the first time tonight for my ladies Bible study group. I’m not big on heat, so I reduced the ancho powder, subbed out brown sugar for the molasses and added some kidney beans. I also used cornstarch to thicken it up. I loved it, and it got amazing reviews. It was made with your cornbread muffins which I have made many times, and the apple crisp for dessert, also a first. I love every recipe you put out. Thanks so much!
So, baking soda is sodium bicarbonate, just another form of salt. Unfortunately I didn’t remember this before adding almost 1 tsp per 2.5 lbs of meat for a 10 lbs of meat batch of chili, per these instructions. Plus the 2 tsp of salt it also recommends. I’m disabled so cook large amts then freeze for individual meals so I won’t need to cook every day. It did tenderize the meat. However I noticed severe swelling & couldn’t figure out what was going on w my body. Finally i realized it was the very large quantities of sodium I was eating in every serving of chili. What a bummer because I am going to either have to give it all away or throw it away, because I literally can’t eat it. I tried adding more low-sodium veggies, but all the sodium is deeply cooked into the meat so it doesn’t seem to have helped the situation. I hope my comment helps warn others about the extremely high levels of sodium in this recipe. Please see the nutritional info, 1711mg per single serving. Our total daily sodium intake shouldn’t exceed 2300mg. I don’t have the means to lose this much food this month. It is what it is, but just remember baking soda is salt lol. Best of luck & happy cooking.
Sodium isn’t your issue, it’s the table salt you use, that is doing harm to your body. Table salt is a manufactured form of sodium called sodium chloride. It also has synthetic chemicals added: everything from manufactured forms of sodium solo-co-aluminate, iodide, sodium bicarbonate, fluoride, anti-caking agents, toxic amounts of potassium iodide and aluminum derivatives. Table salt is not only unhealthy, it is downright damaging. Google “dangers of table salt” to learn more. And switch to a high quality sea salt, which you can enjoy in whatever quantity you’d like.
Hi Amy,
I read your comments some time ago. What surprises me about your post, are a couple of things…by reading the entire post, you’ll understand why baking soda is used here. But if sodium sensitivity is something you’re managing, there is so much information easily & readily available via the Internet. Jenn doesn’t claim to be a dietitian, nor is her site (or books), one of the many traditional “diet” books easily available today. However,if tweaking a recipe or substituting ingredients are needed, it isn’t all that difficult or time consuming.
Cooking large quantities is something I think many of us engage in today, all the more reason to have completely read recipes & know what changes might be required.
Lisa
Another 5 Star recipe 😊
Great chili. The tip for “conditioning” the beef with soda is really good. The texture is much nicer.
Jenn, the Beef Tenderizing trick is a game changer. Incredible tip. Thank you! I wonder–can it be used to also tenderize ground turkey and chicken? Would love your expert opinion.
Hi Diane, Glad you found it helpful! I’ve never tried it on turkey or chicken. so I’m not sure if it would make a difference. Please LMK what you think if you try it!
Thanks, Jenn. Promise to let you know. Was telling a friend about this tenderizing tip–made her wonder if it would also work when preparing hamburgers for the grill or skillet, etc. My guess is it’s only good for ground beef as I didn’t see it mentioned in any of your burger recipes…Would love your thoughts.
Hi Diane, Because I usually use something else in hamburgers to tenderize them (for example a mixture of bread and milk in this recipe), I haven’t tried the baking soda method with them.
Got it. Thanks for letting me know. Will use your burger recipe and communicate this info. If we ever try the baking soda on them instead, I’ll let you know the results. Thanks Again, Jenn. Always learning from you. 🙂
I was a professional chef for almost 30 years, and have my own chili recipe that I developed for Southwest style Chicken Chili. It’s delicious but not “a bowl of red”, and my husband finally asked me to make “traditional” Chili. I found this recipe and it’s temderizing trick, and with a few personal tweaks, it is the only Chili I’ve made for years. It is SO good, and SO easy. It is also extremely adaptable, so whatever turns you on in terms of flavor, this recipe handles it beautifully. (I roast a whole head of garlic and mix it in, because yum, roasted garlic!) It’s also a nice, easy, uncomplicated recipe for someone who might be a beginner! Two thumbs up, this Chili absolutely rocks. Thank you!!
Other than the garlic, do you do anything else?
Ok, where are the beans in this recipe? Isn’t chili all about the beans?
Hi Caesar, feel free to add a can of your favorite drained beans for the last half hour of cooking, if you like. 🙂
Hello Caesar,
if you’d read the recipe, you would see where Jenn includes when to add beans.
But, just a kind FYI, NO, according to many lovers of chili, including my cowboy/horseman husband, REAL Chili doesn’t have beans. His colleagues share the same sentiment.
As a former professional chef who spent time in Montana, Wyoming & Colorado, my chefs did not include beans in their chili recipes.
I do know there is a debate over whether or not to include beans.
But back to your question, that’s why it’s a good idea to read the whole recipe. Your question is answered. And btw, Jenn’s recipes always include complete instructions, in fact, she’s one of the few to do such an outstanding job providing everything you need to replicate her recipes at home.
Jenn, thank you 🙏 thank you for another great recipe! My husband and his buddies inhaled it after a cattle sorting-
Was sooooo good!
Lisa