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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Comments
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Any acceptable substitutes for cornmeal?
Hi Lisa, You can leave it out (the chili will just be a little thinner). If you happen to have corn tortillas, you can grind a few up in a food processor and use them. Enjoy!
We absolutely love this chili recipe – it’s become a family fave!
Hi there! Is there a way to modify this for a slow cooker?
Hi Carrie, You can make this in a slow cooker, but I’d still cook the veggies and meat on the stovetop first. Please LMK how it turns out!
Hi Jenn,
I’m making this chili for a family gathering on Sunday, and realize I don’t have baking soda. Is there another substitute? Many thanks!
Hi Lauren, there’s no real substitute for baking soda. You can make it without and it will still be good, but I think it’s worth grabbing some. 😊
Hi Jenn,
I subscribe to your site and have made many of your recipes before and have loved all of them. I have not made your Ultimate Chili yet and have a question for you. Due to time constraints the day I want to make it, I will not have 2 hours to simmer it. Is there a modification I can use to simmer for less time? Thank you!
Nancy Jacob
Hi Nancy, how much time will you have to simmer it?
About 1 hour, maybe a bit longer. But then it is going into a tray with a sterno for two hours. Also concerned it may get dried out. Any assistance would be welcome!
Hi Nancy, I worry the chili won’t be tender or thick enough cooking for just over an hour. Can you make it ahead? It keeps and freezes beautifully. I wouldn’t worry too much about the tray/sterno because you can always stir in a little water if if looks like it’s drying out.
Okay, thanks so much for getting back to me. I know everyone here will love it!
Question. Can I use Mexican oregano in this recipe? For another recipe of yours that called for Mexican oregano, you said to not substitute regular oregano for Mexican, and I wondered if not making that change goes for this chili recipe.
This is our second batch in two weeks, we loved this chili so much!
It should work well here. Enjoy!
I entered this chili in a cook-off this weekend and won 1st place!
May a few minor adjustments, replaced 1/2 lb. of the beef with ground spicy Italian sausage and added 2 cans of beans. Outstanding recipe just as written! Don’t leave the molasses and cinnamon out, they really add to the depth of flavor.
This is my first time posting but I’ve used your site and recipe book for years. Your recipes are amazing! Thank you!
Hands down the best chili! My family loves this recipe. Flavorful, with the right amount of spice. If one follows the recipe & uses the spices/ingredients as listed, you can’t go wrong. Like others, I added a can of red kidney beans and a can of black beans. Another once upon a chef recipe favorite in our household.
Hi, I like two combine beef and dark meat turkey in my chili , do you think that would work in this recipe ? Or would the Turkey be overpowered by the spice level ?
Hi Orly, that should work.
Absolutely great flavor profile! Used fire roasted crushed tomatoes because that is what I had on hand. I will double the recipe next time. Delicious!