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 fluffy 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 making a double batch is always a smart move.
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 (ancho chile powder, chipotle chile powder, ground cumin, oregano, ground coriander, smoked paprika, cinnamon): These 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: Acts as a thickening agent.
- 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
Start by mixing 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.
Meanwhile, chop the veggies. I use a food processor to speed this up, but it’s fine to chop by hand too.
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.
Add the beef and turn the heat up to high. 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. Then 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. Skim off any excess fat from the surface of the chili—it’ll be a good amount.
Stir in the lime juice, then 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, making it great for make-ahead meals; freeze for longer storage.
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Classic Beef Chili
This hearty, flavor-packed chili is my go-to for any occasion. It’s perfect for meal prep, feeds a crowd, and freezes like a dream—so go ahead and make extra!
Ingredients
- 2.5 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 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.
- Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
- Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 655
- Fat: 44 g
- Saturated fat: 15 g
- Carbohydrates: 28 g
- Sugar: 15 g
- Fiber: 5 g
- Protein: 39 g
- Sodium: 1711 mg
- Cholesterol: 134 mg
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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Haven’t made this yet, but the recipe prompted a question 🙂 I see recipes all the time that tell you to add (like this one) an ingredient like 1/4 t of cinnamon. My question is whether or not that tiny amount of spice is even noticeable in the final product. If you made the recipe with and without it and did a blind tasting, could anyone tell the difference? Just something I’ve always wondered 🙂
Hi John, Great question. Cinnamon is a strong spice that not everyone loves in savory dishes so I don’t use a lot. A little bit adds background warmth to the chili but you can’t really taste it as an individual flavor. I don’t think it would stand out in a blind tasting, but to me that’s a good thing. If you could identify it, that might mean it’s overpowering the other flavors. In general, I go for a balance of flavors with recipes like this. That said, one of my girlfriends made this dish and told me she doubled the cinnamon since she loves that flavor — so always feel free to adjust the spices to your liking. Maybe just wait to the end so that you can adjust to taste.
Disappointing. Sweet and no flavor
Hi Kathy,
Did you skip any steps ? I’ve made this chili many times but with all recipes, I have to follow them exactly or else they don’t turn out right. Then once I get it a few times, I make adjustments if I want to. For this recipe, I have no complaints , I think it’s really rich and flavorful, but I’ve decided to just buy a chili packet of spices and then add the cinnamon, and it comes out great. Hope you give it another try and good luck. 🙂
– Jessica
I have a family member that cannot eat beans so I was thrilled to come across your recipe! Our son has been so hungry for chili and this recipe hit the spot. It is so flavorful and hearty and is good just the way it is. Also a side of pasta, cheese and onions gets along nicely with it too.
Oh, Jenn! BEST CHILI EVER! Had company for Super bowl and this was FABULOUS! I made it the day before almost exactly as your recipe stated. I did not have coriander or Chipotle chili powder and since we like a mild chili it was perfect! I did add a can of black beans and a can of garbanzo beans, rinsed and drained. Super yummy! Adding the beans also stretches the servings to 8.
Served it with the sides you suggested. It was a FEAST! I’ve tried at least 25 of your recipes and they are always excellent! For almost two years I check your recipes first and seldom stray. Thank you so much for all you do to create, adapt and share your kitchen creations. It’s totally revived my joy for cooking!
I thought I had the best chili ever. Well, I don’t, Jenn does. It was a very big hit with my husband and friends. It’s a bit involved but, believe me, worth it. Had to buy molasses and smoked paprika and glad I did as it made a difference. Also, Jenn mentioned two different chili ingredients that I couldn’t find so I used regular chili. I also used the juice of almost a whole lime instead of a tablespoon. Great recipe Jenn. Thanks so much.
Can in use canned chipotle in adobo and make my own ancho chili sauce to add to the mixture? Also, fresh herbs? Not a huge fan of dry spices. I try to use fresh ingredients as much as I can.
Hi Alex, You can use canned chipotle peppers in place of the chipotle chili powder and ancho chili powder, cilantro in place of coriander and fresh oregano instead of dried. You can omit the smoked paprika but you’ll need to use cumin – there’s no fresh sub for that. Hope you enjoy!
i made the chili yesterday for tonight’s dinner. It was soooo good!
Hubbycommented that it was the best chili he ever had. I did add a can of black beans since we like them. Many thanks for this recipe!
Your recipe call for vegetable oil, but the picture of ingredients shows canola oil. Can either be used for this recipe?
Either is fine, SV. Hope you enjoy it!
I made this for the Super Bowl and it was delicious. It was just a little sweet on the front end but had nice heat on the back end.
This is the best chili I’ve ever made! The spice combination is fantastic! It has just the right amount of heat for my family’s tastes.