Can I add beans to this chili?

Yes, you can absolutely add beans to your chili if you like them. Common choices are kidney beans, pinto beans, or black beans. Simply rinse and drain canned beans before adding them to the chili during the last half hour of cooking. Beans not only add a hearty texture but also increase the fiber content of your chili, making it even more filling and nutritious.

How spicy is this chili?

This recipe has a medium spice level. You can easily adjust the spiciness of the chili to suit your preference. If you like it milder, reduce the amount of chipotle chili powder. To make it spicier, add cayenne pepper or add hot sauce to taste.

Can chili be made ahead of time?

Absolutely! Chili actually tastes better the next day as the flavors have had time to meld. You can make a big batch, store it in the refrigerator for up to 3 days, and reheat it when you're ready to enjoy.

Yes, chili freezes beautifully. Store it in an airtight container in the freezer for up to 3 months. Before serving, defrost it in the refrigerator overnight.

The Ultimate Chili Recipe - Once Upon a Chef

Chili in bowl with beer and tortilla chips.

The Ultimate Chili Recipe

By Jenn Segal

Prepping for game day or seeking warmth on a cool day? Give my chili recipe a whirl—it’s everything a classic beef chili should be and more.

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 chili powder, chipotle chili 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

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