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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This is my favorite chili recipe. I’ve made it 3 times. The first time I made it as written. My family likes it best when I omit the cinnamon. I also add a can of pinto beans and dark red kidney beans (both drained and rinsed) and use regular chili powder. Great recipe! Thank you!
I made this chili tonight. I really liked the idea of using the food processor to mince the veggies. I added some kidney beans to the mix and paired the chili with cornbread. Delicious! Thank you for sharing this one.
I just saw Heather’s review below. Looks like she and I were on the same wavelength tonight. 🙂 I forgot to mention tenderizing the meat worked incredibly well. Definitely will use that trick again sometime.
This chili is so good! I’ve tried many different recipes and they never seem to have enough flavor. This one has the depth of flavor I’ve been looking for. It also has that nice chili texture, not too thin like some others I’ve tried. I loved the idea of putting the peppers, onions, and garlic in the food processor because my kids usually pick out onions and peppers. This way they just ate the whole bowl and everyone liked it! Finally! I did add a can of red beans because I like beans in chili. I’ll definitely be making this again! Thank you!!
This is my go-to recipe when I want quick chili. It’s the right balance of flavor and labor (even for a weeknight!), and the addition of baking soda to the ground beef is inspired.
However, if I’ve got a couple extra minutes and want to take the chili game to the next level, I like to ditch the dried spices (mine are too often not fresh enough anyway!) for dried whole chilies. I toast a combination of Pasilla, New Mexico, or California chilies, seed and slice them, then rehydrate with a little chicken broth and some umami boosters (like soy sauce, tomato paste, etc.). A quick spin in the blender yields a rich paste that makes an even better base for the rest of the chili.
However, the recipe as-is certainly requires fewer dishes and still tastes great, so it all depends on my needs for the night… 😉
Hi Jenn!
Would I be able to substitute a chipotle pepper in adobo for the dried chipotle? If so, How much woyld you recommend adding? Thanks!
Sure, Yvonne – I’d go with one and you could always add more at the end to increase the heat, if you like.
Hi Jenn!
I plan on making this and wanted to know if it would still have a great taste if I omitted the chilis altogether and used regular paprika (its extremely difficult to find smoked where I live)?
Hi Sarah, you have a couple options if it’s hard for you to find the chipotle and ancho chile powders; you could just use regular chili powder, or even canned chipotle peppers in adobo. Hope you enjoy!
This chili was excellent! I’m from Australia and used ground roo instead of beef…very lean so definitely no fat to skim off. I have never heard of mixing baking soda in but will definitely use that tip for other roo recipes. As a matter of taste I left out the molasses, and I also cut the veggies chunky as we prefer them that way. I mixed all the spices together and added them to the veggie mixture and sauted for a couple of minutes before adding the meat. I also added a mixture of beans in the last half hour. Melted cheese on corn chips and served with gauc. So yummy, thank you!
I have a quick question- I made this but realize it’s going to be too spicy for most of my family. Is there anything I can do to tone down the heat now that it’s already done? I was thinking to add beans and serve over rice? Thanks!
Hi Sara, That’s exactly what I would recommend. Hope everyone enjoys it!
Over mashed potatoes is very good, too.
I live in a country where it’s really hard to find ground beef. If I substitute ground pork, should I still use the tenderizing method with baking soda? Or is pork different enough that it wouldn’t work?
Hi Katie, You can skip that step with pork. Please let me know how it turns out!
This is an amazing chili recipe! I’ve made it several times including trading out the beef for turkey when we wanted something a little healthier. I add a generous dash of cayenne since my family loves spicy! Along with black and kidney beans and it’s a perfect chunkiness and consistency. Definitely a recipe to keep!