The Ultimate Chili Recipe
This post may contain affiliate links. Read my full disclosure policy.
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.
This chili recipe is my tried-and-true favorite—the best classic ground beef chili in my book. Hearty and packed with deep flavors, it has just the right amount of spicy kick to warm you up on a chilly day. Whether you pair it with fluffy cornbread, serve it over cilantro lime rice, scoop it up with crunchy tortilla chips, or spoon it over baked potatoes, this chili always hits the spot. It’s perfect for game days, casual gatherings, or simply when you need a cozy meal. Plus, it freezes beautifully, so go ahead and make a double batch!
“We’re Texans and love your chili! It is so well flavored without being hot…Thank you for another great recipe!”
Chili Recipe Ingredients
- 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 recipe.
- Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent. 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): Gives the chili its distinctive flavor and heat.
- 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 to the chili’s flavor profile.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the ground beef, salt, baking soda, and water in a large bowl. Using your hands, mix until evenly combined. Let the beef mixture sit for 20 minutes. The baking soda raises the pH of the meat, helping to lock in moisture and accelerate browning.
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 softened, 4 to 6 minutes.
Add the beef and increase the heat to high. Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes.
The beef will release a lot of fat and 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. Add the cornmeal, beef 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 of the surface of the chili — there will be quite a bit.
Stir in the lime juice, then taste and adjust seasoning, if necessary. Serve homemade chili with accompaniments, such as sour cream, shredded Cheddar cheese, scallions, corn, avocado, or whatever you like.
Frequently Asked Questions
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.
Can chili be frozen?
Yes, chili freezes beautifully. Store it in an airtight container in the freezer for up to 3 months. Before serving, defrost it in the fridge overnight.
You May Also Like
Video Tutorial
The Ultimate Chili Recipe
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.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Could you substitute brown sugar for the molasses? Really looking forward to making this over the weekend. Thank you for all your great recipes !!
Yes, that’s fine, Christine – you can also leave it out.
I love this recipe. When I make it, I always get asked for “my recipe” and of course refer them to your site. Quick question, “Why am I mixing the beef with baking soda?” I follow your instructions but am perplexed.
Hi Mary, The baking soda tenderizes the ground beef. It’s not absolutely necessary but I definitely think it makes a difference. 🙂
This herb/spice combo is the bomb – delicious! I used ground turkey and added beans. Would be great with other modifications – the lime juice and spices are what make it so tasty.
Delish!! I have tried multiple chili recipes and this is definitely my new favorite. I used only 2 1bs of hamburger b/c I added 3 cans of beans. The only other change was just a tsp of Molasses and 1/4 tsp red pepper (we like a little more heat). Thanks for another great recipe.
Excellent. Has such a lovely depth of flavour. For sure will be in my freezer for over the holidays.
I made this ahead of time for Halloween night dinner. I added roasted sweet potatoes and corn while reheating this dish. My family LOVED it! My daughter said it was the best chili I’ve made yet!
I’ve tried so many other chili recipes, and they all turn out just about the same… and not what I’m looking for. But this? WINNER!! This is exactly the flavor and consistency of chili I’d been searching to find. It is quite spicy, but pleasantly so, and it’s hard to stop eating it because it’s so flavorful. Leftovers were drier/soaked liquids in after refrigeration (which is expected), but I mixed in a little bit of water at a time, until the consistency was right again – and then re-heated the portion. This one is going in my recipe-binder as a keeper. I imagine if you’d want to add beans to it, it would still be good. Paired with some cornbread, this will be making a constant appearance throughout winter. Thank you for sharing!
I am planning to make this chili this week but need to double the recipe. should i double all of the amounts listed or do I need to tweak any thing? thanks
Hi Michelle, I’d just double everything – no tweaks. Enjoy! 🙂
I love this recipe. It’s the best recipe of beef chilli I have come across so far. The second time I made I added the beans into the chilli for thickening effect and it turns out very well. Thanks for sharing this great recipe.
Any thoughts on using a slower cooker in lieu of stovetop? I currently am lacking a pot that is big enough but would love to try out your recipe. It’s getting colder – time for some good chili!
Hi Stephanie, You could but I’d still cook the veggies and meat on the stovetop first.