The Ultimate Chili Recipe
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Prepping for game day or seeking warmth on a cool day? Give my chili recipe a whirl—it’s everything a classic beef chili should be and more.
This chili recipe is my tried-and-true favorite—to me, it’s the very best version of a classic ground beef chili. Hearty and brimming with deep flavors, it delivers just the right spicy kick to chase away the chill. Whether paired with fluffy cornbread, spooned over cilantro lime rice, or served with crunchy tortilla chips for scooping, this chili never fails to please. It’s perfect for game days, casual get-togethers, or just a comforting meal on a cold day. Plus, it freezes beautifully, so consider making a double batch to stash some away for another day.
Table of Contents
“We’re Texans and love your chili! It is so well flavored without being hot…Thank you for another great recipe!”
Chili Recipe Ingredients
- 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.
- Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent. 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): Gives the chili its distinctive flavor and heat.
- 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 to the chili’s flavor profile.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the ground beef, salt, baking soda, and water in a large bowl. Using your hands, mix until evenly combined. Let the beef mixture sit for 20 minutes. The baking soda raises the pH of the meat, helping to lock in moisture and accelerate browning.
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 softened, 4 to 6 minutes.
Add the beef and increase the heat to high. Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes.
The beef will release a lot of fat and liquid — do not drain it; you’ll skim the fat off at the end. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using).
Cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant. Add the cornmeal, beef 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 of the surface of the chili — there will be quite a bit.
Stir in the lime juice, then taste and adjust seasoning, if necessary. Serve with accompaniments and enjoy!
Frequently Asked Questions
Yes, you can absolutely add beans to your chili if you like them. Common choices are kidney beans, pinto beans, or black beans. Simply rinse and drain canned beans before adding them to the chili during the last half hour of cooking. Beans not only add a hearty texture but also increase the fiber content of your chili, making it even more filling and nutritious.
This recipe has a medium spice level. You can easily adjust the spiciness of the chili to suit your preference. If you like it milder, reduce the amount of chipotle chili powder. To make it spicier, add cayenne pepper or add hot sauce to taste.
Absolutely! Chili actually tastes better the next day as the flavors have had time to meld. You can make a big batch, store it in the refrigerator for up to 3 days, and reheat it when you’re ready to enjoy.
Yes, chili freezes beautifully. Store it in an airtight container in the freezer for up to 3 months. Before serving, defrost it in the refrigerator overnight.
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The Ultimate Chili Recipe
Prepping for game day or seeking warmth on a cool day? Give my chili recipe a whirl—it’s everything a classic beef chili should be and more.
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 chili powder, chipotle chili 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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Dear Jen, I’m planning to use your seasoning for ground beef chili, so I’m going to the spice store to get ground chipotle peppers 🙂 (they are not so readily available in my country). I would like the chili to have a lot a beans (both because my family likes it and it is also healthier that way). What changes do you recommend if I want to use a lot of dry kidney beans (about a pound)? After pre-soaking the beans, would you cook them together with the rest of the chili, or would you pre-cook them? If so, would you pre-cook them until half done or until fully cooked? Would you add more spices?
Thank you so much!
Hi E, I would fully cook the beans before adding them to the chili. And you can add them toward the end of the chili’s cooking time just so they can get heated through. And I don’t think you’ll need any additional spices, but taste the chili prior to removing from the stove and you can always add more at that point if you think it’s necessary. Hope you enjoy!
Thanks a lot for taking the time to help! I’ve made this chili with a lot a kidney beans and I also added some chopped carrots with the other vegetables. I bought some ‘masa harina’ at the spice store, so this is what I used as I didn’t have any corn meal. This chili tastes excellent, it is full of flavor and quite spicy but not too hot.
Glad it turned out well — thanks for the follow-up!
This seriously IS the best ground beef chili I have ever had. I have it saved as “Steff’s Bug-Eye Chili” because when people taste it for the first time, their eyes bug out of their head!!!
Love that!
Have you made this in the instant pot and if so, how long should I cook for? I imagine it will be half the time of stove top cooking? Thanks!
Hi Linda, No, I haven’t made this in an instant pot, I don’t have enough experience with one to tell you how it would work/how long it would take. You may find these tips helpful though. If you make it in an instant pot, please report back and let me know how it turns out! 🙂
I made in the Instant Pot. I followed the recipe as is, but added a can of pinto beans. I sautéed veggies and ground beef. Then after added the remaining ingredients and drained/ rinsed beans, pressure cooked On high for 10 minutes, then naturally released for 15 min. My family loves this chili recipe!
I have maple syrup on hand and I’m wondering if this could be a substitute for the molasses.
Hi Cindy, I believe maple syrup would work here, but I’d just add another teaspoon or 2 of sugar, to taste. Hope you enjoy!
Loved it! I’ve made this last winter and I saw your recipe pop up on Instagram. I love spicy and sweetness with a hit of cornmeal. Definitely make again.
I just made this in the instant pot! I followed everything but just sautéd and boiled in the instant pot and used the chili setting, which is 30 minutes on high. I used natural release for 10 minutes. It was delicious! Thanks for awesome recipes! Love the cinnamon, gave it a great little flavor!
If my husband and I were not already married, he would marry me after I made him this chili =) After one bite he appeared to be in chili heaven and said “this is a keeper”, after a few more bites “definitely make this again” and, after eating it the past two nights for dinner, today he says “I can’t wait until you make that chili again”. I have made many pots of chili and this is definitely the best recipe I have ever tried. I only made a few minor changes; I used a coarse chili grind ground beef (80/20), and when I reached for my tomato paste I only had tomato paste flavored with pesto, so instead of 1/4 cup, I used 3 tablespoons. I did not add cinnamon or molasses, as we prefer spicy over sweet, and 30 minutes before serving I added one can of drained and rinsed black beans. I’m betting this recipe would win many chili cook-offs!
Hi,
I couldn’t help but noticed that your recipe has Baking Soda. I would like to know the reason behind using this ingredient.
Thank you,
Audrey G.
Hi Audrey, If you treat ground beef with a baking soda solution before cooking, it helps to lock in moisture and accelerate browning. hope that clarifies and that you enjoy the chili if you make it!
This is an excellent chili. I follow the recipe for the most part, but usually add 1 lb. of cubed beef in place of 1 lb. of the ground beef (for a little extra chunkiness.) I also like to add a small can of green chiles. I don’t always have chipotle or ancho powder, so I’ve sucessfully used guajillo and “plain” (McCormick) chili powder and they work well. My family likes beans so for the last 1/2 hour of cooking I add pinto, red, and/or black beans. As you can see, I’m not a total purist when it comes to following recipes, haha. Although I can’t seem to help myself from slightly tweaking this recipe, it has formed the basis of several delicious meals. Thank you so much for sharing.
This chili sounds delicious! One question: if using ground turkey (93/7) do I still need to tenderize or is that only for ground beef?
P, No need to tenderize with ground turkey. Hope you enjoy it!
Hi there. I’m getting ready to make your chili tomorrow and after I make it I will write a review! But I do have a question. I bought all the ingredients except I bought regular paprika and not smoked paprika. How much of a difference is that going to make? Hopefully I’ll hear back from you in the meantime!
Hi Linda, It won’t make a big difference – definitely not worth a trip back to the store! Hope you enjoy it. 🙂
I went ahead and I purchased the smoked paprika because from when I was reading it does make a difference. The recipe was very tasty and very aromatic too! I think next time however I’m going to drain the fat first and then cook it. I want to see if that makes a difference in taste because draining the grease was rather time-consuming for me.
I ended up using red kidney beans and small red beans and also added Masa flour at the end to thicken up a little bit cut a little bit down on the spiciness. I think next time around I will not add the small red beans as it gave a bit strong beany taste to the chili. It was well worth the time involved!
I have not made this yet but would all of the ingredients (including double the beef) fit into my pot if I were to double the recipe? I have the same Dutch Oven as you. I have a big family and they like my (your) cooking. Thanks!
Hi Chad, I think it’d be a very tight fit! I’d use two pots to be safe.
Just made this for the wife and kids…huge hit! 5 stars!
Great chili and seasoned perfectly. Question: Your recipe says to cook ground beef on high heat. Is ground beef best cooked over high heat? We have a debate in the household. Thanks.
Hi Alicia, It really depends on the recipe – sorry I can’t be more definitive!
Hi Jenn…. I don’t have ancho and chipotle chili pepper. I only have Mc Cormick’s dark chili powder, paprika and cayenne. How would you advise the proportion of the chilis? Thank you in advance. I always love your website!
Hi Caroline, Glad you like the website. You can replace the chili powders with your regular chili powder. It won’t have much heat with that, so if you’d like some feel free to add a pinch or two of cayenne. Hope you enjoy!
Amazing!!!! Followed recipe exactly. I usually put red kidney beans in my own recipe, so I am going to do this exact recipe but add in red kidney beans the next time I make it. This is my son’s request. But thank you again Jenn for the fantastic recipe!
I always love your recipes, but i have never made or eat Chili you convince me, my husband love chili but i didn’t think i would like it i use your recipe and i was sold .
Thank you ,my husband thank you.
Awesome recipe.
A great recipe to use up your spices. It was perfect – not too spicy nor bland, we enjoyed the simplicity and the house smelled so good while it simmered. We used grass fed ground beef and I didn’t have cornmeal, so I substituted polenta. Always impressed with Jen’s recipes because any home cook can pick them up and make a wonderful fresh cooked meal. I love sharing time in the kitchen with my kids.
Could you recommend a substitute for cornmeal that doesn’t contain gluten or corn? Would arrowroot or gluten free breadcrumbs work?
I do think that would work, Bill; you could also just omit it for a slightly thinner chili.
What, if any is a substitute for cornmeal? Thanks, jo
Hi Jo, You can omit the cornmeal (the chili will just be a little thinner). If you have corn tortillas on hand, you could grind a few up in a food processor and use them. Hope you enjoy!
My fourth time for making your chili. It is amazing, along with the rest of all your recipes. I am so glad I found you on the Internet. I follow Food Network but find you’re Better than any others! Thank you Jen
I made this a few nights ago. I used cayenne pepper. The food was really amazing. btw I added half a can crushed beans, and half a can whole beans as I don’t have cornmeal. thanks again.
Hi there, this looks delicious. My 2 year old will not eat anything spicy. OK to leave out the ancho and chipotle entirely, and just stick with the other spices? Thanks!
Hi Neelie, Chipotle chili powder is primarily what adds the heat to this. The ancho chili powder is not quite as spicy, but if your 2-year-old is very sensitive to heat, you may want to either cut back or eliminate those spices. It will still be good, but keep in mind that it will alter the taste of the chili a bit. I’d love to hear how it turns out if you make it!
Jenn, I was really bored with my old recipe and am so happy to find yours. Have tried many of your soup recipes and never been disappointed. Love the mix of spices, but didn’t have the ancho or molasses, so skipped those ingredients. Ended up following it up to the simmering part, then put everything into my crock pot for 3 hours on low. Added more corn meal however to make up for extra moisture due to crock pot method. Added two cans of (rinsed) kidney beans for the last 30 minutes. Perfection. Turned out fantastic. Will be my go to. Thank you!
OMG — Superbowl LIII chili — it was a winner!!!!
Why do you add baking soda to the beef?
Hi Glen, Baking soda raises the pH of the meat, helping to lock in moisture and accelerate browning. Hope you enjoy!
Making for Superbowl Party and have a teen with multiple allergies including cumin and coriander. What can I substitute? Love you site.
Hi Isabel, I’d just add an additional teaspoon of smoked paprika. It will still be delish. 🙂
Looks really delicious. I couldn’t find a way to print the recipe. Did I miss something?
Hi Sue, When you’re viewing the full recipe, look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that and it will print the recipe for you. Hope you enjoy the chili if you make it!
If i would like to add beans to this – what beans would you recommend? Kidney beans? Thanks!
You really can choose your favorite beans for this, but I would typically go with kidney beans as you suggested. Hope you enjoy!
Can I add beans to this recipe?
Sure, Cheryl 🙂
Hi I made this recipe and it came out very spicy. I am not sure what I did to cause it to be spicy. Was it ancho Chile pepper, smoked paprika, or chipotle chili pepper? I have used a lot of your recipes and they always turn out good.
Thank you
Hi Isaiah, It’s the chipotle chili powder that lends the heat. If you’ve found it too spicy (and you still have it) you could add a can of beans to help dilute it a bit. If you make it again, I’d just reduce the amount of the chili powder next time.
Loved this chili recipe…I never knew the secret was in the baking soda solution for tenderizing! Thanks Jenn! I add a few fresh hatch chili peppers for extra heat. Yum!! Just wondering, why does it need to be simmering for 2 hours?? Seems kinda long…
Hi DVo, glad you enjoyed this! The long simmering time just helps the flavors to fully develop.
This was delicious with amazing flavor. Made as directed, but did add a can of black beans and served over jalapeno corn bread. Made it the day before New Years Eve and heated it up in the crock pot. It was a huge hit!
My family loves this chili. I skip the optional cinnamon and molasses but other than that I make it exactly as written and it’s delicious!
Could you substitute brown sugar for the molasses? Really looking forward to making this over the weekend. Thank you for all your great recipes !!
Yes, that’s fine, Christine – you can also leave it out.
I love this recipe. When I make it, I always get asked for “my recipe” and of course refer them to your site. Quick question, “Why am I mixing the beef with baking soda?” I follow your instructions but am perplexed.
Hi Mary, The baking soda tenderizes the ground beef. It’s not absolutely necessary but I definitely think it makes a difference. 🙂
This herb/spice combo is the bomb – delicious! I used ground turkey and added beans. Would be great with other modifications – the lime juice and spices are what make it so tasty.
Delish!! I have tried multiple chili recipes and this is definitely my new favorite. I used only 2 1bs of hamburger b/c I added 3 cans of beans. The only other change was just a tsp of Molasses and 1/4 tsp red pepper (we like a little more heat). Thanks for another great recipe.
Excellent. Has such a lovely depth of flavour. For sure will be in my freezer for over the holidays.
I made this ahead of time for Halloween night dinner. I added roasted sweet potatoes and corn while reheating this dish. My family LOVED it! My daughter said it was the best chili I’ve made yet!
I’ve tried so many other chili recipes, and they all turn out just about the same… and not what I’m looking for. But this? WINNER!! This is exactly the flavor and consistency of chili I’d been searching to find. It is quite spicy, but pleasantly so, and it’s hard to stop eating it because it’s so flavorful. Leftovers were drier/soaked liquids in after refrigeration (which is expected), but I mixed in a little bit of water at a time, until the consistency was right again – and then re-heated the portion. This one is going in my recipe-binder as a keeper. I imagine if you’d want to add beans to it, it would still be good. Paired with some cornbread, this will be making a constant appearance throughout winter. Thank you for sharing!
I am planning to make this chili this week but need to double the recipe. should i double all of the amounts listed or do I need to tweak any thing? thanks
Hi Michelle, I’d just double everything – no tweaks. Enjoy! 🙂
I love this recipe. It’s the best recipe of beef chilli I have come across so far. The second time I made I added the beans into the chilli for thickening effect and it turns out very well. Thanks for sharing this great recipe.
Any thoughts on using a slower cooker in lieu of stovetop? I currently am lacking a pot that is big enough but would love to try out your recipe. It’s getting colder – time for some good chili!
Hi Stephanie, You could but I’d still cook the veggies and meat on the stovetop first.
This is SO good that I can’t stop eating it, and I am not a big chili eater. My husband wanted me to make chili and when I found your recipe that includes molasses I knew I had to try it. IT IS THE BEST! Thanks so much and I know I will make this often. Your recipes are my favorite.
I really liked this chili, it came together quickly, it was dark, rich and it thickened quickly. I did use Penzey’s Chili 9000 (recommend!) for some of the chili powder, and added Rancho Gordo Domingo Rojo beans. So yummy! I don’t know why, but I found I also really liked this chili topped with sliced green olives.
Once again a great recipe Jenn. We enjoyed this for dinner tonight & loved it with sour cream & avocado on top. It has a great flavour, quite different than any other Chili we’ve had. We like beans so I did add some kidney & black beans. Every recipe I have tried on your site, we love. Thanks so much for sharing Jenn.
Easy and delicious! I used the lower amount of chipotle spice and found it perfect. My husband added hot sauce as he does to everything. My kids like some spice and they said it was tasty.
Your recipes make me feel like I really can cook a tasty meal. I couldn’t figure out why I was so frustrated with cooking until I came across your blog. So many recipes I have found online miss important details and have not been tested adequately. Thank you for your recipes and I love your cookbook!
We love this recipe. I have made it several times, sometimes substituting dried poblano and paprika from my garden.
This is the best chili recipe! It is my go to recipe for chili. The texture and flavor are wonderful.
This recipe looks delicious! However, I would like to add beans. Would I need to make any adjustments for adding two cans of kidney beans? Also, if I make this in advance, what is the best way to warm it before serving?
Hi Naz, you can definitely add beans here during the last 30 minutes of cooking. I’d recommend sticking to one can, but if you prefer to use two, the chili will just be a bit thicker. And if you’re refrigerating it, just reheat it on the stovetop over medium heat until hot. Hope you enjoy!
Being from Cincinnati, I can say the addition of cinnamon and molasses definitely gives this a Cincinnati-style chili taste.
That’s not my favorite style of chili, though it’s certainly well-suited to pasta or rice as a mix-in. I prefer a more traditional chili-with-beans dish.
Still giving this a positive overall rating. Just because something isn’t exactly to my taste doesn’t make it a bad recipe. We ended up serving this as a nacho dish and it was fine.
If you like a milder/sweeter no-bean chili, this will likely fill the bill.
I followed the recipe exactly and the baking soda made it taste bitter. I have only used baking soda for baking and never with meats. I could not eat it and I made a double batch. What a waste of money!
WOW!!! I’ve never tasted a Chili so full of flavor! I spent a small fortune buying all the spices but sooooooo worth it. I followed the recipe with all of it’s ingredients from sugar and spices to cornmeal and molasses … tasting all the way. But the topper is the lime juice at the end. It has spicy heat but not for long. “Try it, you’ll like it”!!! Thank you Jennifer! 😋