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 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.
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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.
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Hi, Jen!
I’ve made this easy chili several times as is. Sometimes I substitute Ro-Tel tomatoes and green chilies for the tomatoes. This recipe has become my standby for easy chili! It never fails to please.
As an aside, your Texas Beef Chili is my favorite of all the chilis I’ve made in over 50 years of cooking!!
Thanks again!
Best chili ever. Followed the directions exactly including a couple ingredients I would never imagined in chili. Delicious.
We absolutely loved your chili recipe. We will definitely make it again. I used Rotel Hot diced tomatoes with Habaneros for added spice. Thank you again.
I made your chili again yesterday from a printed copy of the recipe I had. When I tried to look it up on your site using the name on it — Best Ground Beef Chili — I found that you’d changed the name! Now it’s The Ultimate Chili Recipe! Anyway it came out fantastic – even better than the last time I made it! I did mix the ground beef with two links of hot Italian sausage. I’m sure that helped. Thanks for the recipe! It’s great!
Made this today for 1/2 time Bears game tomorrow . Turned out FANTASTIC!! Instead of chipotle powder I used the sauce from a can of chipotle peppers. Everyone keeps coming in to ‘sample’ it!
Thanks for posting the recipe👍👍
Absolutely fantastic chili! Best ever!! Nights here in Moab, Utah, are now below freezing so what better way to warm a chilly night than with chili! My husband is not a fan of beans in his chili (as I are most assuredly are) so, I served his chili on rice and I simply added chili beans to my bowl. I did add the cinnamon and molasses as you suggested – great flavor add. A hearty squeeze of lime (also your recommendation) really makes this chili shine and pique with flavor. As I love to utilize my dried summer herbs in soups and stews, I topped our bowls with cilantro and chives. So good, I’ll make it again and again! Thanks!
It was a hit. I had 2 ears of fresh corn which I cut off of the cob and added, otherwise I would have made it as written.
Cooked it on Wednesday, cooled it in the fridge, removed 3/4 of the fat from the top and served it on Thursday. Added some Queso Fresco cheese and sour cream to each bowl. So good.
I will likely be making it again as the weather gets colder.
Thanks Jenn
LOVE this recipe!!
Made it and it tasted sooooo good!
I made one minor change to it, hope you don’t mind….
I call it Jim’s Best Chili recipe. 🙂
Whatcha think?? Pretty good name? Fits it well, i think!
Thank you Jenn!
🤣 Works for me!
Could you use substitute beef chunks instead of ground beef? My husband asked!
Hi Dawn, if you’d like to use chunks of meat, I’d recommend this recipe instead. Hope you enjoy if you make it!
Have you ever adapted your lovely recipe for the crock pot?
Hi Wendy, I haven’t but I think it will work. I’d love to hear how it turns out if you try it!
Hi Jenn: I was excited to make this today to take to our Grandkids.
We ended up having to go to a Celebration of Life service so I put it in my
Crock pot on low. We were gone for 4 hours. I have been cooling it and will
put it in the refrigerator to cool overnight and make it easier to take the fat
off. I did add a can of drained kidney beans at the end I don’t know if the longer
time made it runnier but maybe it will thicken as it cools? If it doesn’t
thicken should I add more cornmeal? Thanks Jenn
Hi Janess, No need to add more cornmeal. When you reheat it, just continue simmering it, uncovered, until you reach your desired consistency. Hope the grandkids enjoy!