Name: Classic Beef Chili
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: American, Tex-Mex
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; Cilantro, lime wedges, sour cream, cheese, scallions

Chili in bowl with beer and tortilla chips.

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!

Servings: 6

Prep Time: 30 Minutes

Cook Time: 2 Hours 30 Minutes

Total Time: 3 Hours

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.

Nutrition Information

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