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Rich, hearty, and loaded with flavor, this beef chili recipe is just the thing for game day, a casual get-together, or a cozy night in.
This beef chili recipe is my absolute go-to. It’s everything you want in a classic ground beef chili: rich, hearty, and full of flavor, with just the right amount of spice. A combination of warm spices, tomatoes, and ground beef simmers low and slow until the flavors meld and the chili is thick and satisfying. It’s perfect for a chilly evening, game day, or feeding a crowd, and it tastes even better the next day.
I make my chili without beans because my kids aren’t fans, but you can easily add them if you like. You’ll find instructions below, along with tips for adjusting the heat to suit your crowd.
“We’re Texans and love your chili! It is so well flavored without being hot…Thank you for another great recipe!”
What You’ll Need To Make Beef Chili
- Ground beef & baking soda: I recommend 85% lean ground beef. Baking soda helps the meat retain moisture and brown more readily, keeping it tender during the long simmer.
- Onion, garlic & red bell pepper: Form the aromatic base of the chili. I mince them fairly finely so they practically melt into the sauce as it simmers.
- Spices & herbs: Ancho and chipotle chile powders, cumin, oregano, coriander, and smoked paprika give the chili its smoky flavor. A little cinnamon is optional; it adds warmth without making the chili taste like dessert.
- Beef broth: Adds savory depth and reinforces the beefy flavor of the chili.
- Crushed tomatoes & tomato paste: Give the chili its tomato base; the paste adds extra richness and helps create a thick consistency.
- Cornmeal: A small amount thickens the chili as it simmers without making it heavy.
- Molasses: Optional, but a little helps balance the acidity of the tomatoes and the heat of the chiles.
- Lime juice: Stirred in at the end to add acidity and brighten the rich, slow-cooked flavors.
- Jump to the printable recipe for precise measurements
Adding Beans & Adjusting the Heat
To add beans: Rinse and drain one or two cans of kidney beans, pinto beans, or black beans, then stir them into the chili during the last 30 minutes of cooking.
For a milder chili: Cut back on the chipotle chile powder, which supplies much of the heat. Ancho chile powder is milder, with an earthy, slightly fruity flavor. You can always add a little cayenne toward the end if you decide you’d like more kick.
How To Make Chili
Prep the beef: Toss the ground beef with the salt, baking soda, and water, then let it sit while you prepare the vegetables.
Prep the veggies: Finely mince the onion, garlic, and bell pepper in a food processor, or chop them by hand. Pulse in short bursts so you don’t turn them into a purée.
Cook the vegetables and brown the beef: Cook the veggies until softened, then add the beef. Break it up as it cooks, but leave some larger pieces rather than crumbling it too finely—you want the chili to have some texture. Cook until the beef is nicely browned.
Add the spices and simmer: Stir in the ancho and chipotle chile powders, cumin, oregano, coriander, smoked paprika, and cinnamon, if using, and cook briefly until fragrant. Add the cornmeal, broth, crushed tomatoes, tomato paste, and molasses, if using, then simmer gently, covered, for about 2 hours. Skim off excess fat and stir in the lime juice. If the chili needs thickening, simmer uncovered a little longer; if it’s too thick, add a splash of water.
Enjoy with toppings of your choosing (cilantro, lime wedges, sour cream, cheese, and/or scallions).
Make-Ahead, Storage & Freezing
Like most chilis, this one tastes even better the next day, so it’s a great make-ahead meal.
- Refrigerate: Divide the chili into shallow containers and refrigerate promptly. Cover and keep in the fridge for up to 3 days.
- Freeze: Store in freezer-safe containers for up to 3 months. Individual portions are handy for lunches or an easy dinner.
- Reheat: Thaw overnight in the refrigerator if frozen, then reheat on the stovetop, stirring occasionally, until bubbling throughout. Add a splash of water if it has thickened too much.
Video Tutorial
Classic Beef Chili
Ingredients
- 2½ lb 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.
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.
What To Serve With Chili
Warm cornbread is my first choice for soaking up the sauce, and tortilla chips, guacamole, and cowboy caviar are great for snacking while the chili simmers.
And don’t forget the toppings! Set out shredded cheddar, sour cream, sliced scallions, avocado, cilantro, and lime wedges so everyone can finish their bowl just how they like it.
More Chili Recipes You’ll Love
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My family devoured & loved this chili. I did add two cans of black beans. Thank you for trustworthy and tasty recipes!
I don’t have any bell peppers on hand, can you make another suggestion?
Hi Debbie, you could just omit it or use minced celery instead. Hope you enjoy!
I made this chili tonight and it was absolutely delicious!!!!! My husband said it was the best chili he’d ever tasted and that’s saying a lot because he is such a foodie. Thanks again for another wonderful dish!
Just to be safe, why add molasses to chili? Would it still work if it does not have it?
Hi Bianca, you can leave it out — I’d just add another teaspoon or two of sugar, to taste. Enjoy!
I absolutely LOVE this recipe! It brought back childhood memories of playing outside with friends in the cold and coming inside for a wonderfully savory bowl of chili. I made a few adjustments by incorporating ingredients from my previously beloved chili recipe that won me 2nd place at last year’s office chili cookoff. I added half a jar of Pace salsa, omitted molasses and lime because I had neither. Replaced the chipotle powder with 1tbs of sauce and one chopped chili from a can of chipotle chilis. The beef tenderizer definitely made a difference too, my boyfriend was raving about it (and I’ve made chili for him many times in our 7 years together)! My one criticism might be that it’s a bit salty and I love salt. I even used low sodium beef broth which is rare for me. At least with salt it’s easy to add more so for this recipe I would half the amount and add more to taste towards the end of cooking.
Oh, and I also added beans. Two cans of dark red kidney and one can light red kidney beans. Can’t have chili without beans in my opinion!
My kids loved it and asked for it two nights in a row.
My kids asked for 3rds!!
I made this on New Year’s Day and followed the directions with 3 exceptions.
1. Omitted the molasses as I didn’t have any.
2, Added 1 finely chopped jalapeño pepper that I needed to use up!
3. Added 1 29 oz can kidney beans as family prefers chili with beans.
Delicious!
Exquisite! Layers and layers of complex and enticing flavors and because a chef has already perfected the recipe it is easy to make. I’m going to steal these recipes and use them as the head chef of a five star restaurant. Yes, that’s the ticket! 😊
I am from a Texas somInhave both eaten and made lots of chilli all my life. I have a recipe that I’ve used for years. Decided to try this one because I have enjoyed most of the Jenn’s Recipes. It has a good flavor, However, I recommend draining the fat from the meat prior to cooking. I spent a lot of time skimming fat. I personally don’t enjoy a lot of fat in my chilli.
Honestly — five stars. It was the best I have ever made at home. I did add more cornmeal every 20 minutes or so which I think thickened it up. It was so so good….I am still thinking about it!! Thank you!